Beef Stew-Fry with Shiitake Mushrooms and Bok Choy

• 1 tablespoon toasted sesame oil
• 3 tablespoons chopped fresh ginger
• 1 bunch scallions (white and green parts), sliced thin on the diagonal
• 3 1/2 cups low-fat, low-sodium chicken broth
• 1/3 cup reduced-sodium soy sauce
• 6 ounces fresh shiitake mushrooms, stems removed, caps sliced thin
• 1/2 head bok choy, sliced thin
• 2 tablespoons rice vinegar
• 1/4 cup low-sugar ketchup, such as Heinz
• Salt and freshly ground black pepper
• 8 ounces lean beef tenderloin, very thinly sliced

1. Heat a Dutch oven over high heat, and when the pot is hot, add the sesame oil.
2. Add the ginger and scallions and cook until they are fragrant, about 1 minute.
3. Add the chicken broth and soy sauce, and bring the liquid to a boil.
4. Add the shiitake mushrooms and bok choy, cover, and bring to a boil.
5. Then reduce the heat to medium and simmer until the vegetables are tender, about 5 minutes.
6. Stir in the rice vinegar and ketchup, and season with salt and pepper if desired.
7. Remove the pot from the heat.
8. Stir the sliced beef into the stew, allowing it to cook in the the residual heat of the liquid.
9. Serve immediately.
10. For deep, rich flavor, use low-fat, low-sodium chicken broth where water is called for in savory recipes.
11. Its great for cooking everything from beans to grains.
12. Fat: 13g (before), 7.6g (after)
13. Calories: 331 (before), 194 (after)
14. Protein: 21g
15. Carbohydrates: 12g
16. Cholesterol: 38mg
17. Fiber: 2g
18. Sodium: 1,303mg

sesame oil, fresh ginger, scallions, lowfat, soy sauce, shiitake mushrooms, bok choy, rice vinegar, lowsugar ketchup, salt, lean beef tenderloin

Taken from www.epicurious.com/recipes/food/views/beef-stew-fry-with-shiitake-mushrooms-and-bok-choy-374963 (may not work)