Slow-Cooker Chinese Beef and Bok Choy
Need a dairy free main course? Slow-Cooker Chinese Beef and Bok Choy could be a spectacular recipe to try. This recipe serves 4 and costs $2.76 per serving. One portion of this dish contains roughly 39g of protein, 21g of fat, and a total of 582 calories. This recipe is liked by 1813 foodies and cooks. Head to the store and pick up light brown sugar, hoisin sauce, red jalapeno pepper, and a few other things to make it today. It is a reasonably priced recipe for fans of Chinese food. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 8 hours. With a spoonacular score of 92%, this dish is excellent. Chinese-Style Beef, Sweet Potato, and Bok Choy Stew, Braised Chinese Mushrooms with Bok Choy, and Baby Bok Choy with Chinese Mushrooms are very similar to this recipe.
Servings: 4
Preparation duration: 25 minutes
Cooking duration: 455 minutes
Ingredients:
4 heads baby bok choy, cut crosswise into 2-inch pieces
1 1/2 pounds beef chuck roast, trimmed
2 cups cooked white rice, for serving
3 tablespoons all-purpose flour
6 cloves garlic, unpeeled
4 thin slices ginger, unpeeled
1/4 cup hoisin sauce
4 leeks (white and light green parts only), trimmed, halved lengthwise and cut into 1-inch pieces
2 tablespoons packed light brown sugar
1 red jalapeno pepper, seeded and thinly sliced
1/4 cup Shaoxing rice wine, mirin or dry sherry.jpg)
3 tablespoons soy sauce
Equipment:
slow cooker
whisk
bowl
cutting board
Cooking instruction summary:
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. Photograph by Christopher Testani
Step by step:
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.
2. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat.
3. Cover and cook on low, 7 1/2 hours.
4. 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.
5. Serve with the rice.
6. Photograph by Christopher Testani
Nutrition Information:
covered percent of daily need
