Hoisin sauce, Shaoxing rice wine and soy sauce, along with garlic and ginger, infuse this slow cooker beef stew with rich Chinese-inspired flavor. Bok choy adds freshness at the end and rice rounds out the meal.
| Level: | Easy |
| Total: | 8 hr |
| Prep: | 25 min |
| Cook: | 7 hr 35 min |
| Yield: | 4 servings |
Ingredients
- 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
- 2 cups cooked white rice, for serving
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.
Nutrition Facts
| Calories | 517 calorie |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 108 milligrams |
| Sodium | 465 milligrams |
| Carbohydrates | 50 grams |
| Dietary Fiber | 5 grams |
| Protein | 51 grams |
Reviews
HI! After searching for recipes with beef and bok choy halfed this recipe as I am just cooking for one . I found some grass beef at a screaming deal and used that, and found some Hoisin sace for a buck! I cooked it in the crock pot on low for just 4 hours. The beef was falling apart and tender …I used the full amounts in the original recipe here for the sausey parts and used rice vinger instead of wine. Served it over Udon noodles. Thought it was great and went back for seconds!!! I did not use the jalapeno…cuz I cant eat peppers…
I made this mostly as described here in my Instant Pot in slow-cook mode for 7 hours. I didn’t use a red jalapeno, I used a green one instead. I couldn’t taste any heat, but that’s okay. At first, I thought the meat was tough, but after I sliced it, it seemed to have the right amount of chewiness. Someone said it was too sweet, but it was just right for me. Also, my leeks were not mushy. I will definitely make this again, probably for a potluck.
My daughter and I were very disappointed. Sauce was too thin and lacked taste. It was expensive and not eaten.
This was really delicious. I did make some adjustments. I cut up the meat into stew pieces and then instead of layering the vegetables on the bottom I mixed it all up (flour, and sauce). I chopped the ginger and garlic which really helped the flavors really stand out. I then cooked on low for 6 hours. I think next time I will reduce the brown sugar to 1 TBSP. I think it needed some heat, but sriracha was a good addition when I served myself, without making it spicy for the kids. My toddlers all gobbled it up!
,2 Szechuan
I wasn’t able to get this into a crockpot early enough in the day, but followed the ingredients with a Dutch oven and slow braise and still got great results!
Ok, a little too sweet.
Added more garlic, and a huge chunk of ginger, both peeled. Did 20min in an Instapot. Ended up taking the meat out to rest. Blended the rest to keep flavors per other reviews saying it’s a mild taste, back to heat to simmer and thicken. Added bok choy last minute.
I was so excited to try this recipe! The ingredients sound like they would be delicious together. It turned out bland and the leeks were so mushy…I was so sad! Thinking the sauce ingredients could be doubled with no water and cook for maybe 6 hours instead of 7 1/2?
Meh. Flavors were too mellow despite adding Chinese 5 spice, as well as lots of minced ginger and garlic, per other reviewers suggestions. Expensive ingredients for a mediocre meal=not making this again.