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
Instructions
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.
Originally Submitted
2/15/2015
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