Servings: 4

4 cloves garlic, large pieces, minced 4 cloves garlic, large pieces, minced
1 tablespoon ginger, minced fresh 1 tablespoon ginger, minced fresh
1 ½ pounds meat 1 ½ pounds meat
½ teaspoon kosher salt ½ teaspoon kosher salt
¼ teaspoon black pepper ¼ teaspoon black pepper
1 tablespoon vegetable oil 1 tablespoon vegetable oil
2 teaspoons five spice powder 2 teaspoons five spice powder
3 cups beef stock, or broth 3 cups beef stock, or broth
2 tablespoons soy sauce 2 tablespoons soy sauce
12 ounces sweet potato, large size, orange flesh 12 ounces sweet potato, large size, orange flesh
1 pound baby bok choy 1 pound baby bok choy
2 carrots, peeled, ¼-inch sliced on a bias 2 carrots, peeled, ¼-inch sliced on a bias
1 cup red cabbage, thinly sliced, about ¼-inch thick slices 1 cup red cabbage, thinly sliced, about ¼-inch thick slices
2 green onions, thinly sliced on a bias 2 green onions, thinly sliced on a bias

Cut meat ¼-inch thick slices, about 2-inches long, and 1-inch wide, Sprinkle meat with half of the minced garlic and ginger, salt and pepper, stir to combine.
Heat oil in a large pot over high heat. Lightly cook meat, occasionally stirring, 3 to 4 minutes until just cooked. It's okay if the meat is still a little pink. With a slotted spoon, transfer meat to a bowl. Repeat with remaining beef. Cover cooked meat with plastic wrap and set aside.
Reduce heat to medium. Add remaining minced garlic and ginger to the pot and cook until softened, about 30 seconds. Stir in five spice powder, beef stock, and soy sauce.
Peel sweet potato, halve lengthwise, and then cut into ⅓-inch thick slices and add to the pot. Add peeled and chopped carrots to the pot. Cover and bring to a boil over high heat, and then reduce heat and simmer 5 minutes.
Meanwhile, trim ¾-inch off the ends of the bok choy, separate leaves, and cut the larger outside leaves down the center to make two smaller pieces. Rinse and wash well.
Stir bok choy and sliced red cabbage into the stew and simmer just until bok choy is wilted, about 2 minutes. Stir in meat and cook until hot, 1 to 2 minutes.
Ladle soup into bowls and garnish with sliced green onions.