• Step 1

  Add beef to braising pan on MED-HIGH. Add soy sauce, crushed red pepper, sherry, water, beef stock, star anise, cinnamon, orange peel, ginger, garlic, and green onion whites to pan; bring to boil. Reduce heat to MED-LOW; cover. Cook 1 hour.

• Step 2

  Remove lid. Carefully turn beef over. Cook, covered, 30 min. Add pearl onions and carrots. Cook, covered, 50 min.

• Step 3

  Add yu choy stems. Cook, covered, 5 min. Add yu choy leaves. Cook, covered, 5 min. Remove and discard cinnamon stick, star anise, and ginger pieces. Remove yu choy and beef from pan.

• Step 4

  Mix cornstarch and water in small bowl. Bring cooking liquid to a boil on MED-HIGH. Stir in cornstarch mixture and cook to thicken, about 2 min. Serve liquid with beef and vegetables. Garnish with sliced green onions.

• Serve with Wegmans Udon Noodles. • For bright green color, blanch and shock yu choy, instead of cooking in braising pan. • Classically, this dish is prepared using Szechuan pepper corns. To incorporate, add 2 Tbsp in at step 1, when adding everything else to pan prior to boiling.

Note: When servings & ingredients are modified, nutrition & directions may vary.