Beef and Bok Choy Hot Pot

from CookingLight
You'll need a fork and a spoon to enjoy this meal. You can use most any greens in place of the bok choy, including spinach or Napa cabbage.

Yield
4 servings (serving size: 1 1/2 cups beef mixture and 1/2 cup noodles)

Ingredients
* 2 1/4 cups water
* 3/4 cup low-salt beef broth
* 1/3 cup rice vinegar
* 1/3 cup low-sodium soy sauce
* 2 tablespoons brown sugar
* 1/4 teaspoon ground cinnamon
* 1 tablespoon vegetable oil
* 1 pound beef stew meat, cut into bite-sized pieces
* 1 1/4 cups chopped green onions
* 1 garlic clove, minced
* 1 teaspoon minced peeled fresh ginger
* 2 cups thinly sliced bok choy
* 1 1/2 cups thinly sliced carrot
* 2 cups hot cooked wide rice noodles or fettuccine


Preparation
Combine first 6 ingredients, stirring with a whisk; set aside.

Heat vegetable oil in a large Dutch oven over medium-high heat; add beef, browning on all sides. Add broth mixture, green onions, garlic, and ginger; bring to a boil.

Cover, reduce heat, and simmer for 1 hour and 30 minutes or until beef is tender. Stir in bok choy and carrot, and cook 5 minutes or until tender. Serve beef mixture over noodles.

Nutritional Information
Calories: 369 (29% from fat)
Fat: 11.7g (sat 3.5g,mono 4.2g,poly 2.4g)
Protein: 26.3g
Carbohydrate: 36.6g
Fiber: 3.5g
Cholesterol: 71mg
Iron: 3.8mg
Sodium: 931mg
Calcium: 90mg

source:
by: myrecipes.com
Photography: Randy Mayor; Styling: Jan Gautro