Slow-Cooker Chinese Beef and Bok Choy

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

25

minutes

TOTAL TIME

480

minutes

SERVINGS

4

servings

PREP TIME

25

minutes

TOTAL TIME

480

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 4

    leeks (white and light green parts only), trimmed, halved lengthwise and cut into 1-inch pieces

  • 6

    cloves garlic, unpeeled

  • 4

    thin slices ginger, unpeeled

  • 1

    red jalapeno pepper, seeded and thinly sliced

  • 3

    tablespoons all-purpose flour

  • 1 1/2

    pounds beef chuck roast, trimmed

  • 1/4

    cup hoisin sauce

  • 1/4

    cup Shaoxing rice wine, mirin or dry sherry

  • 3

    tablespoons soy sauce

  • 2

    tablespoons packed light brown sugar

  • 4

    heads baby bok choy, cut crosswise into 2-inch pieces

  • 2

    cups cooked white rice, for serving

Directions

Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat. Cover and cook on low, 7 1/2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with the rice.

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