Chinese Five Spice Beef Soup

Chinese five spice beef soup with Bok Choy is a flavor-packed and hearty soup. Carrots, sweet potato, Bok Choy, and red cabbage make this soup healthy and filling!
This Chinese five spice beef soup packs everything you need to recover while not lacking in the flavor department. If your nose is plugged up, you’re going to need more spices to taste how awesome this dish is. Tender cuts of boneless beef short rib are seared and then braised in a Chinese five spice broth.

Ingredients

  • 4 cloves garlic, large pieces, minced
  • 1 tablespoon ginger, minced fresh
  • 1 ½ pounds beef rib-eye steak, or boneless short rib½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 2 teaspoons five spice powder
  • 3 cups beef stock, or broth
  • 2 tablespoons soy sauce
  • 12 ounces sweet potato, large size, orange flesh
  • 1 pound baby bok choy
  • 2 carrots, peeled, ¼-inch sliced on a bias
  • 1 cup red cabbage, thinly sliced, about ¼-inch thick slices
  • 2 green onions, thinly sliced on a bias

 

Instructions 

  • Trim fat from the beef and cut across the grain into ¼-inch thick slices, about 2-inches long, and 1-inch wide, discarding excess fat. Sprinkle meat with half of the minced garlic and ginger, salt and pepper, stir to combine.
  • Heat oil in a large pot over high heat. Brown half the beef lightly, occasionally stirring, 3 to 4 minutes until just cooked. It's okay if the meat is still a little pink. With a slotted spoon, transfer meat to a bowl. Repeat with remaining beef. Cover cooked meat with plastic wrap and set aside.
  • Reduce heat to medium. Add remaining minced garlic and ginger to the pot and cook until softened, about 30 seconds. Stir in five spice powder, beef stock, and soy sauce.
  • Peel sweet potato, halve lengthwise, and then cut into ⅓-inch thick slices and add to the pot. Add peeled and chopped carrots to the pot. Cover and bring to a boil over high heat, and then reduce heat and simmer 5 minutes.
  • Meanwhile, trim ¾-inch off the ends of the Bok Choy, separate leaves, and cut the larger outside leaves down the center to make two smaller pieces. Rinse and wash well.
  • Stir Bok Choy and sliced red cabbage into the stew and simmer just until Bok Choy is wilted, about 2 minutes. Stir in beef and cook until hot, 1 to 2 minutes.
  • Ladle soup into bowls and garnish with sliced green onions.