Slow Cooker Chinese Beef and Bok Choy

In addition to February being the month in which we celebrate Valentine's Day, it's also the month of Chinese New Year, celebrated this year on February 16th. Considering how much I love Chinese food, I have to wonder why I haven't celebrated this holiday much in the past. I plan to remedy that this year with Asian table settings, and trying lots of new Chinese dishes. First up is this easy and delicious recipe for Chinese beef and bok choy made in my favorite appliance, the slow cooker. I've adapted it from one that appeared in Food Network magazine. Naturally, my version is much better!

Your house will smell wonderful while this is cooking, the meat will be fork tender, and the flavor sublime. If you have a large enough crockpot you can double this recipe to allow it to serve six.

Slow Cooker Chinese Beef and Bok Choy

Adapted from Food Network Magazine.

4 leeks, (white and light green parts only), trimmed, halved lengthwise, cut into 1" pieces
2 large cloves garlic, minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, seeded and thinly sliced
3 tablespoons flour
1 1/2 pound beef chuck roast, trimmed of fat
1/4 cup hoison sauce
1/4 cup rice wine
3 tablespoons soy sauce
2 tablespoons packed light brown sugar
2 heads Melissa's baby bok choy, sliced crosswise into 2 inch pieces
White rice for serving

Combine the leeks, garlic, ginger, and jalapeño in a 7-quart slow cooker; toss together with hands. Sprinkle flour on top, and toss once more to coat. Nestle meat in among the vegetable mixture. In a small mixing bowl whisk together the hoisin sauce, rice wine, soy sauce, brown sugar, and 1/3 cup warm water; pour over the meat and vegetables.

Cover and cook on low 7 1/2 hours. Remove meat to a cutting board and thinly slice against the grain. Return meat to the slow cooker along with the bok choy. Increase the heat to high and cook until the bok choy wilts, about five minutes. Serve with rice.

Makes 4 servings

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