{"id":130,"date":"2011-11-02T18:38:27","date_gmt":"2011-11-02T18:38:27","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=130"},"modified":"2015-01-04T21:38:48","modified_gmt":"2015-01-04T21:38:48","slug":"shanghi-beef-braise-with-bok-choy","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=130","title":{"rendered":"SHANGHI BEEF BRAISE WITH BOK-CHOY"},"content":{"rendered":"<div class=\"pf-content\"><p>&nbsp;<\/p>\n<p>You are going to love cooking\u00a0 this Asian inspired beef stew. \u00a0\u00a0 It&#8217;s easy to make at home, and a perfect dish for a cold weather supper.\u00a0\u00a0 You&#8217;ll appreciate\u00a0 the oriental flavours, and it doesn&#8217;t require any special utensils.\u00a0 Serve this with any kind of Asian noodles.\u00a0 There&#8217;s lot of sauce.<\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00181.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-131\" title=\"IMG_0018\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00181.jpg\" alt=\"\" width=\"480\" height=\"360\" srcset=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00181.jpg 800w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00181-300x225.jpg 300w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/a><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00183-800x198.jpg\" \/>\n<div class=\"item ERName\">SHANGHI BEEF BRAISE WITH BOK-CHOY<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">main course<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Asian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Mrs Butterfingers<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT30M\">30 mins<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT2H\">2 hours<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT2H30M\">2 hours 30 mins<\/time><\/div>\n<div class=\"ERHead\">Serves: <span class=\"yield\">4-6<\/span><\/div>\n<div class=\"ERSummary summary\">Quick and easy one dish saute with spicy Asian flavour<\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">2 tbsp vegetable oil<\/li>\n<li class=\"ingredient\">Generous pound of braising steak cut into bite size pieces sprinkled with salt and freshly ground black pepper.<\/li>\n<li class=\"ingredient\">1 large fat garlic clove, crushed, about 1 tbsp<\/li>\n<li class=\"ingredient\">1 large shallot sliced<\/li>\n<li class=\"ingredient\">2 inch piece of fresh ginger peeled and grated<\/li>\n<li class=\"ingredient\">3 cups beef stock<\/li>\n<li class=\"ingredient\">1\/2 cup Chinese rice wine<\/li>\n<li class=\"ingredient\">1\/2 cup hoisin sauce<\/li>\n<li class=\"ingredient\">1\/4 tsp ground cumin<\/li>\n<li class=\"ingredient\">2 star anise cloves<\/li>\n<li class=\"ingredient\">1 fresh red chile, sliced, leave the seeds in for extra zip<\/li>\n<li class=\"ingredient\">Freshly squeezed juice of 1\/2 orange or in a pinch 2 tbsp frozen orange juice concentrate<\/li>\n<li class=\"ingredient\">1 tsp honey<\/li>\n<li class=\"ingredient\">4-6 baby bok choy depending on size<\/li>\n<li class=\"ingredient\">Asian noodles &#8211; to serve<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Core the bok choy. Cut the white part into 1\/2 inch slices; leave the greens large or cut in half.<\/li>\n<li class=\"instruction\">Set aside.<\/li>\n<li class=\"instruction\">Heat the oil over medium high heat in a large sauce pan.<\/li>\n<li class=\"instruction\">Add the steak and cook until browned. Transfer to a plate and set aside.<\/li>\n<li class=\"instruction\">Add the garlic, shallot and ginger to the saucepan along with a little more oil if necessary and cook, stirring constantly for l minute.<\/li>\n<li class=\"instruction\">Add the stock, rice wine, hoisin sauce, cumin, star anise, chile, orange juice and honey. Stir to blend and bring to a boil.<\/li>\n<li class=\"instruction\">Return steak to the pan and reduce heat and simmer very gently uncovered for 1 to 1 1\/2 hours until meat is tender.<\/li>\n<li class=\"instruction\">Taste and adjust seasoning.<\/li>\n<li class=\"instruction\">Add the white part of the bok choy to the saucepan and increase the heat and cook until just tender 2-3 minutes.<\/li>\n<li class=\"instruction\">Now add the greens and cook until just wilted, about 2=3 minutes.<\/li>\n<li class=\"instruction\">Fish around in your stew and pick out the star anise cloves and discard.<\/li>\n<li class=\"instruction\">Serve immediately with Asian noodles of your choice.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2802<\/div>\n<\/div>\n<p style=\"text-align: left;\">\n<p>&nbsp;<\/p>\n<p><strong>SHANGHI BEEF BRAISE WITH BOY-CHOY\u00a0 &#8230;serves 4<\/strong><\/p>\n<p>2 tbsp vegetable oil<\/p>\n<p>A generous pound of braising steak, cut into bite-size pieces, sprinkled with salt and freshly ground black pepper<\/p>\n<p>1 large fat garlic clove, crushed<\/p>\n<p>1 large shallot, sliced<\/p>\n<p>2 inch piece of fresh ginger, peeled and grated<\/p>\n<p>3 cups beef stock<\/p>\n<p>1\/2 cup Chinese rice wine<\/p>\n<p>1\/2 cup hoisin sauce<\/p>\n<p>1\/4 tsp ground cumin<\/p>\n<p>2 star anise cloves<\/p>\n<p>1 fresh red chile, sliced, leave the seeds in for extra zip<\/p>\n<p>freshly squeezed juice of a 1\/2 orange or in a pinch 2 tbs. frozen orange juice concentrate<\/p>\n<p>1 tsp honey<\/p>\n<p>4-6 baby bok-choy<\/p>\n<p>Asian noodles, to serve<\/p>\n<p>Heat the oil in a large saucepan.\u00a0 Add the steak and cook until browned.\u00a0 Transfer to a plate and set aside.<\/p>\n<p>Add the garlic, shallot and ginger to the saucepan along with a little more oil if necessary and cook, stirring constantly for l minute.\u00a0 Add the stock, rice wine, hoisin sauce, cumin, star anise, chile, orange juice and honey.\u00a0 Stir to blend and bring to a boil.<\/p>\n<p>Return the steak to the sauce pan, reduce the heat, and simmer very gently, uncovered for 1 &#8211; 1 1\/2 hours, until the meat is tender.\u00a0 Taste and adjust the seasoning.<\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00142.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-133\" title=\"IMG_0014\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00142.jpg\" alt=\"\" width=\"480\" height=\"360\" srcset=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00142.jpg 800w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00142-300x225.jpg 300w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/a>Core the bok-choy.\u00a0 Cut the white part into 1\/2 inch slices; leave the greens large or cut in half.\u00a0 Add the white part ONLY to the saucepan, increase the heat, and cook until just tender, 2-3 minutes.<\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00182.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-134\" title=\"IMG_0018\" src=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00182.jpg\" alt=\"\" width=\"480\" height=\"360\" srcset=\"http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00182.jpg 800w, http:\/\/mrsbutterfingers.com\/wp\/wp-content\/uploads\/2011\/11\/IMG_00182-300x225.jpg 300w\" sizes=\"auto, (max-width: 480px) 100vw, 480px\" \/><\/a> Now add the greens and cook until just wilted, about 2-3 minutes more. \u00a0 Fish around in your stew and pick out the star anise cloves and discard.\u00a0 Serve immediately with Asian noodles of your choice.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<\/div><div class=\"simple_likebuttons_container_small\">\r\n      <div class=\"simple_likebuttons_facebook\">\r\n        <div id=\"fb-root\"><\/div>\r\n        <script>(function(d, s, id) {\r\n          var js, fjs = d.getElementsByTagName(s)[0];\r\n          if (d.getElementById(id)) {return;}\r\n          js = d.createElement(s); 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You are going to love cooking\u00a0 this Asian inspired beef stew. \u00a0\u00a0 It&#8217;s easy to make at home, and a perfect dish for a cold weather supper.\u00a0\u00a0 You&#8217;ll appreciate\u00a0 the oriental flavours, and it doesn&#8217;t require any special utensils.\u00a0 &hellip; <a href=\"http:\/\/mrsbutterfingers.com\/?p=130\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":759,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8,7],"tags":[120,121,122,36,124,123],"class_list":["post-130","post","type-post","status-publish","format-gallery","has-post-thumbnail","hentry","category-beef","category-main-courses","tag-asian-beef-recipe","tag-bok-choy","tag-chinse-rice-wine","tag-ginger","tag-honey-bok-choy","tag-star-anise","post_format-post-format-gallery","course-main-course","cuisine-asian"],"_links":{"self":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/130","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=130"}],"version-history":[{"count":6,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/130\/revisions"}],"predecessor-version":[{"id":2912,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/posts\/130\/revisions\/2912"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=\/wp\/v2\/media\/759"}],"wp:attachment":[{"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=130"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=130"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/mrsbutterfingers.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=130"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}