Asian Beef Stew

INGREDIENTS

2    tablespoons olive oil, divided

1    tablespoon sesame oil

1    pound beef sirloin, in ½  inch cubes

1    cup chopped white onion

3    cloves garlic, sliced

1    large red bell pepper, seeded, cut to ½  inch dice (2 cups)

½   pound button mushrooms halved (2 cups)

½   cup chicken broth

¼   cup soy sauce

1    tablespoon five spice powder

1    teaspoon grated ginger

1    tablespoon dried cilantro

¼   pound soba noodles

METHOD

Heat 1 tablespoon of the olive oil and the sesame oil over medium-high heat in a large skillet. Add the beef and stir fry until browned on all sides. Remove the beef from the skillet and set aside.

Add the 2^nd tablespoon of olive oil to the skillet, add the onion and cook for 4 to 5 minutes until translucent. Add the garlic and cook for 1 minute. Add the peppers, stirring to combine.  Cook for 3 to 4 minutes.

Add the mushrooms and reserved beef cubes, the broth, soy sauce, five spice, ginger and cilantro. Stir to combine and bring to a boil. Reduce heat to a low simmer and cook for 6 to 7 minutes until beef is thoroughly cooked.

While beef is simmering, cook the noodles to package directions. Place about ½ cup of noodles into each individual bowl and add about 1 cup of stew on top of the noodles. Serve immediately.

Inspired by a recipe in Better Homes and Gardens  magazine

COOKS NOTE: I used beef broth as the original recipe called for but thought it made the stew too dark and dreary; you could hardly see the peppers and mushrooms. I changed it to chicken broth for the record but feel free to use either or even vegetable broth if so inclined.