Asian Beef and Bok Choy Recipe

Bok choy is a versatile vegetable used frequently in Chinese stir-fries, appetizers, and main dishes. Also known as pak choi, it cooks quickly, so it is added toward the end of the cooking time.

Ingredients:
2 tbsp olive oil
1 onion, roughly chopped
Freshly ground black pepper
4 garlic cloves, peeled and left whole
2 inches (5 cm) piece of fresh ginger, peeled and sliced
2 dried chilies, left whole
2 star anise
2/3 cup Chinese rice wine or dry pale sherry
2 tbsp demerara sugar
2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp toasted sesame oil
2 1/2 pounds (1.1 kg) beef shank, cut into bite-sized pieces
9 oz (250 g) bok choy, sliced lengthwise

Preparation:
In the slow cooker:

1. Preheat the slow cooker, if required. Heat the oil in a large Dutch oven over medium heat, add the onion, and cook for 3 – 4 minutes until soft. Season with pepper, then stir in the garlic, ginger, chilies, and star anise.
2. Increase the heat, pour in the Chinese wine or sherry, and let it simmer for a few minutes. Stir in the sugar, oyster sauce, soy sauce, and sesame oil. Boil for a minute, then reduce to a simmer, add the beef, and stir to coat.
3. Transfer everything to the slow cooker and pour in just enough water to cover. Cover with the lid and cook on auto/low for 6 – 8 hours. Add the bok choy for the last hour of cooking, pushing it under the liquid slightly so it doesn’t go dry at the edges. Remove the whole dried chilies and serve with white rice.

Traditional method:

1. Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius). Heat the oil in a large Dutch oven over medium heat, add the onion, and cook for 3 – 4 minutes until soft. Season with pepper, then stir in the garlic, ginger, chilies, and star anise.
2. Increase the heat, pour in the Chinese wine or sherry, and let it simmer for a few minutes. Stir in the sugar, oyster sauce, soy sauce, and sesame oil. Boil for a minute, then reduce to a simmer, add the beef, and stir to coat.
3. Pour over just enough water to cover, cover with the lid, and put in the oven for 2 – 2 1/2 hours, until the meat is tender. Check occasionally that it’s not drying out, topping up with a little hot water if needed. Add the bok choy for the last 15 minutes of cooking, pushing it under the liquid slightly so it doesn’t go dry at the edges. Remove the whole dried chilies and serve with white rice.

Serves 4 - 6

Recipe courtesy of The Slow Cook Book by Heather Whinney

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