Cinnamon & Ginger Beef Bowl

Serves: 8 • Prep Time: 30 min • Cook Time: 2 hrs

Broth

• 4 cups Water
• 1 1/2 cups Mirin (rice wine)
• 3/4 cup Soy sauce
• 1/4 cup Sugar
• 1 bunch Scallions, cut into 1/4-inch pieces
• 6 Garlic cloves, minced
• 2 Cinnamon sticks
• 1 2-inch piece of Fresh ginger, peeled and thinly sliced

Ingredients

• 2 pounds Beef stew meat, cut in 1-inch cubes
• 1 Tablespoon Manteca (bacon fat) or Vegetable oil
• 4 Carrots, cut into matchsticks
• 1 8-ounce can Water chestnuts, drained
• 3 heads Baby bok choy, torn into chunks
• 2 cups Snow Peas or Sugar Snap Peas, halved
• 8 ounces Rice noodles, uncooked

Instructions

1. Mix broth and it set aside.
2. Heat manteca or oil in dutch oven on medium-high. Fry beef until just browned. Add broth and bring to a boil. Cover and simmer for 1 1/2 hours or until beef is tender.
3. Discard ginger slices and cinnamon sticks.
4. Add carrots and water chestnuts. Simmer, covered, for 15 minutes. Add remaining ingredients , bring to soft boil and cook until noodles are just done.