Beef and Bok Choy Slow Cooker

Tiresome-Cooker Asian Flank Steak With Bok Choy

I pulled a package of frozen flank steak out the my freezer to thaw one day with no idea what I wanted to do with it. Usually I make some sort of south of the border dish that involves my crockpot, seasonings then either slicing (can add to a salad salad, wrap in tortillas or serve as is with sides) or shredding (neat for burritos or casseroles or stuffing veggies).  For some reason I decided to stretch my wings a scrap and see what else was possible.

In a web search I plant a recipe for an Asian flavoured beefiness and bok choy crockpot repast on the Nutrient Network website. What I had wasn't exactly what was on the list, so I threw caution to the air current and made the post-obit substitutions -  a sweetness onion in place of 4 leeks, flank steak in place of beefiness chuck roast, i/2 tsp crushed crimson pepper in identify of a jalapeno and I used Shanghai Bok Choy which is a medium size bunch instead of baby bok choy. I'm pretty certain I ended upward calculation more bok choy by book, but I like my dishes with more veggies in them anyway.  They besides didn't peel the ginger or garlic, but I chose too as I didn't know what flavor the skin would add.

This actually is super easy.  Yous layer all the ingredients except the bok choy in the crockpot and melt on low. Then you scatter the bok choy on summit, turn to high, and keep cooking just until it'southward wilted.  I included 4 options for what yous could serve this on - rice, noodles, noodle/zoodle combo or all zoodles.  I loved a mix of noodles and zoodles, merely what you chose will depends on your preference and if you're watching calories or carbs.

In the stop, the meal was warm end to a absurd fall day and I enjoyed the flavours. You're supposed to pull out the garlic and ginger before serving but I forgot. My husband pulled them out of his dish, but I loved the actress pop of flavour, then but ate any made it'south way onto my plate.

You lot tin see the original recipe HERE. Relish!

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Slow-Cooker Asian Flank Steak and Bok Choy
Ingredients

1 Large Sweet Onion cut in chunks
6 cloves     Chiliadarlic, peeled and left whole
4 Thin slices peeled ginge (I similar ginger so did thicker slices)
1/2 tsp    Crushed Red Pepper (or one jalapeno, seeded and diced)
iii T     All-purpose flour
i-1/ii lbs   Flank Steak (halved lengthwise, then sliced crosswise into thin strips
1/4 C     Hoisin

1/4 C        Rice westwardine, dry out sherry or cooking sherry
iii T        Soy sauce
2 T     Packed light dark-brown saccharide
Shanghai bok choy (or babe bok choy) cut crosswise into ii-inch pieces. The original recipe says 4 head of baby bok choy which isn't a lot. I used a full bundle of the medium size Shanghai Bok Choy - just over 1.25 lbs - as I adopt a lot of veggies in my meals.

iv options for what to serve the above on.

• Cooked Rice
• Cooked Asian Noodles
• A mixture of one-half Asian noodles and half zoodles (place the zoodles in a strainer and pour the cooked noodles and cooking h2o over the top to drain. Toss. This volition soften the zoodles just exit them a little crisp
• Zoodles - if using only zoodles I would saute lightly to partially cook and warm through.

What I used and is reflected in the instructions beneath - 1 med. yellow zucchini spiralized.  90 grams sparse dry Hakubaku Udon Noodles that I had in my pantry. Information technology's all nigh using what I have for me.

Directions

Combine the onion, garlic, ginger and crushed red pepper in a seven-quart slow cooker (I used my duo well-baked instant pot slow cooker pick). Sprinkle in the flour and toss to glaze. Place the flank steak in a thin layer on elevation of vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown carbohydrate and 1/3 cup warm water in a basin; pour over the meat. Cook for seven hours.

Remove the whole garlics and the ginger slices. Add the bok choy to the crock pot, increase the heat to high and cook, uncovered, until the bok choy wilts, well-nigh 5 minutes. Serve with the noodles, cooked rice or a mix of noodles and zoodles.  (Notation - My beefiness mixture was washed early so I just scattered the bok choy on meridian, put the crockpot lid back and turned it off. My instant pot lid seals very tight, and so the mixture stayed warm over the hour look to dinner time and the bok choy wilted perfectly. I didn't need to heat information technology up.)

My noodle/zoodle combo - I spiralized the zucchini and so cantankerous cut a few times for shorter pieces.  I put the fresh uncooked zoodles in a strainer in the sink.  Then I brought a pan of salted water to a boil and added the xc grams of Udon noodles, breaking them into shorter pieces as I added them.  I cooked co-ordinate to bundle directions, then poured the pot of humid water and noodles over the zoodles in the strainer and tossed.  I find this method softens and warms the spiralized squash while notwithstanding leaving it with a bit of crunch.

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Source: http://www.oliobymarilyn.com/2021/09/slow-cooker-asian-flank-steak-with-bok.html

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