Chinese-Style Beef, Sweet Potato, and Bok Choy Stew

Ingredients

• 2 teaspoons five-spice powder chinese
• 12 ounces baby bok choy 
• 1 piece ginger fresh cut into chunks (1 in. square)
• 4 large garlic cloves 
• 2  green onions 
• 0.5 teaspoon kosher salt 
• 3 cups beef broth reduced-sodium
• 1.3 pounds beef rib-eye steaks ()
• 2 tablespoons soya sauce 
• 1  deep-orange sweet potato 
• 1 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• ladle
• slotted spoon

Directions

1. Whirl garlic and ginger in a food processor until minced. Trim fat from steaks and cut across the grain into 1/4-in. slices, discarding pockets of fat.
2. Sprinkle meat with half of garlic mixture and all the salt.
3. Heat oil in a 5- to 6-qt. pan over high heat. Brown half the beef lightly, stirring occasionally, 3 to 6 minutes. With a slotted spoon, transfer meat to a plate. Repeat with remaining beef.
4. Reduce heat to medium.
5. Add remaining garlic mixture to pan and cook until softened, about 30 seconds. Stir in five-spice powder, then broth and soy sauce. Peel sweet potato, halve lengthwise, and cut in 1/3-in.-thick slices.
6. Add to broth. Cover and bring to a boil over high heat, then reduce heat and simmer 2 minutes.
7. Meanwhile, trim ends from bok choy, rinse, separate leaves, and cut in wide diagonal slices. Stir bok choy into stew and simmer just until wilted, about 2 minutes. Stir in beef and cook until hot, 1 to 2 minutes.
8. Cut onions in 3-in. slivers.
9. Ladle stew into bowls and garnish with onions.