Slow-Cooker Chinese Beef and Bok Choy Recipe

Name: Slow-Cooker Chinese Beef and Bok Choy
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker.
2
Sprinkle in the flour and toss to coat.
3
Nestle the meat in the vegetable mixture.
4
Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl; pour over the meat.
5
Cover and cook on low, 7 1/2 hours.
6
Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger.
7
Return the meat to the slow cooker along with the bok choy.
8
Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes.
9
Serve with the rice.
10
Photograph by Christopher Testani

970

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Slow-Cooker Chinese Beef and Bok Choy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Slow-Cooker Chinese Beef and Bok Choy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions