Slow-Cooker Beef & Bok Choy
Author: Denise Costello
- 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
- Combine the leeks, garlic,
gingerand 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 ⅓ cup warm water in a bowl; pour over the meat.
- Cover and cook on low, 7½ 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.