Slow-Cooker Beef & Bok Choy
 
 
Author:
Recipe type: Dinner
Ingredients
  • 4 leeks (white and light green parts only), trimmed, halved lengthwise and cut into 1-inch pieces
  • 6 cloves garlic, peeled
  • 4 thin slices ginger, unpeeled
  • 1 jalapeno pepper, seeded and thinly sliced (I didn’t have any so used jared)
  • 3 Tbs whole-wheat flour
  • 1½ pounds beef chuck roast, trimmed
  • ¼ cup hoisin sauce
  • ¼ cup mirin, dry sherry or white wine
  • 3 Tbs soy sauce or Bragg’s Amino Acid
  • 2 Tbs packed light brown sugar
  • 4 heads baby bok choy, cut crosswise into 2-inch pieces
  • 2 cups cooked Basmati or Jasmine rice, for serving
Instructions
  1. Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker.
  2. Sprinkle in the flour and toss to coat.
  3. Nestle the meat in the vegetable mixture.
  4. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and ⅓ cup warm water in a bowl; pour over the meat.
  5. Cover and cook on low, 7½ hours.
  6. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger.
  7. 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.
Recipe by The Energized Body at https://theenergizedbody.com/slow-cooker-bok-choy/