Slow-Cooker Beef and Bok Choy
Ingredients
- 4 leeks
trimmed, halved lengthwise and cut into 1-inch pieces, white and light green parts only
- 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
- 1
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.
- 2
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.
Slow-Cooker Beef and Bok Choy
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Ratings & Reviews
Based on 66 ratings