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1 1/2 pounds beef chuck or brisket, cut into 1-inch cubes
1/2 medium yellow onion, thinly sliced
1 piece ginger (2 inches), peeled and sliced
4 cloves garlic, sliced
1 bird’s-eye or serrano chile, stemmed and sliced lengthwise
2 tablespoons rice vinegar
2 tablespoons molasses
1/4 cup low-sodium soy sauce
7 cups unsalted beef stock (such as Kitchen Basics)
1 pkg (9.5 oz) udon noodles
6 cups chopped bok choy
1 cup sliced scallions, plus more for garnish
1 cup cilantro, chopped, plus more for garnish

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