Chinese Style Stove Top Pot Roast With Noodles - cooking recipe

Ingredients

4 teaspoons peanut oil, divided
2 1/2 lbs sirloin tip roast, trimmed
1 teaspoon Chinese five spice powder
1/4 teaspoon kosher salt
5 cups low sodium beef broth
1/2 cup dry sherry
1/4 cup fresh ginger, peeled and thinly sliced
3 tablespoons low sodium soy sauce
1/4 teaspoon crushed red pepper flakes
4 garlic cloves, crushed
3 star anise
2 cups shiitake mushroom caps, sliced
2 cups carrots, julienne cut, about 2 large
4 cups baby bok choy, halved lengthwise, about 1 3/4 lb
12 ounces Chinese egg noodles, fresh, uncooked
1/4 cup green onion, sliced

Preparation

Heat 2 t oil in large Dutch oven over med high.
Sprinkle roast evenly with five spice powder and salt.
Add meat to pan; cook 5 min, turning to brown on all sides.
Add broth and next 6 ingredients to pan; bring to a simmer.
Cover, reduce heat and simmer 3 1/2 hours or til meat is tender.
Remove meat from pan.
Cover and keep warm.
Strain cooking liquid through a sieve over a bowl; discard solids.
Heat the remaining 2 t oil in pan over med high.
Add mushrooms and carrot to pan; saute 5 minute
Add bok choy and 4 c reserved cooking liquid to pan.
Cover and cook 5 min or til bok choy is tender.
Cook noodles according to pkg directions. Drain.
Divide noodles evenly among 8 bowls.
Shred meat with 2 forks; arrange 3 oz meat over each serving.
Top each serving with 2 T veggies and 1/2 c broth.
Place 1 bok choy half on each serving.
Sprinkle each serving with 1 1/2 t green onions.