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Epicurious

Beef “Stew-Fry” with Shiitake Mushrooms and Bok Choy

This is called a “stew-fry” because both cooking techniques are employed. There’s a little bit of stir-frying, and the flavor profile is decidedly Asian, but enough liquid is added in the form of low-fat chicken broth that not a lot of oil is required, keeping things nice and light.

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