Beef and Bok Choy Crock Pot

Slow-Cooker Asian Flank Steak With Bok Choy

I pulled a parcel 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 and then either slicing (can add to a salad salad, wrap in tortillas or serve as is with sides) or shredding (great for burritos or casseroles or stuffing veggies).  For some reason I decided to stretch my wings a bit and see what else was possible.

In a spider web search I establish a recipe for an Asian flavoured beef and bok choy crockpot meal on the Food Network website. What I had wasn't exactly what was on the list, so I threw caution to the air current and fabricated the post-obit substitutions -  a sugariness onion in identify of 4 leeks, flank steak in place of beefiness chuck roast, 1/2 tsp crushed reddish pepper in place of a jalapeno and I used Shanghai Bok Choy which is a medium size bunch instead of baby bok choy. I'grand pretty sure I ended up adding more than bok choy by volume, only I similar my dishes with more veggies in them anyway.  They also didn't peel the ginger or garlic, simply I chose also as I didn't know what flavour the pare would add together.

This really is super easy.  You layer all the ingredients except the bok choy in the crockpot and cook on low. Then you lot besprinkle the bok choy on top, turn to high, and continue cooking merely until information technology's wilted.  I included four options for what you lot could serve this on - rice, noodles, noodle/zoodle combo or all zoodles.  I loved a mix of noodles and zoodles, just what you lot chose will depends on your preference and if you're watching calories or carbs.

In the end, the meal was warm end to a cool fall mean solar day and I enjoyed the flavours. Y'all'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 popular of season, so just ate any made it's style onto my plate.

Yous tin can see the original recipe Here. Bask!

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Tiresome-Cooker Asian Flank Steak and Bok Choy
Ingredients

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

1/4 C        Rice wine, dry sherry or cooking sherry
iii T        Soy sauce
2 T     Packed light brown sugar
Shanghai bok choy (or baby 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 - only over 1.25 lbs - as I prefer a lot of veggies in my meals.

4 options for what to serve the higher up on.

• Cooked Rice
• Cooked Asian Noodles
• A mixture of one-half Asian noodles and one-half zoodles (place the zoodles in a strainer and pour the cooked noodles and cooking water over the superlative to drain. Toss. This will soften the zoodles merely leave them a piddling crisp
• Zoodles - if using merely zoodles I would saute lightly to partially cook and warm through.

What I used and is reflected in the instructions below - one med. yellow zucchini spiralized.  ninety grams thin dry Hakubaku Udon Noodles that I had in my pantry. It's all about using what I have for me.

Directions

Combine the onion, garlic, ginger and crushed cerise pepper in a 7-quart slow cooker (I used my duo crisp instant pot tedious cooker option). Sprinkle in the flour and toss to coat. Place the flank steak in a sparse layer on tiptop of vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and ane/3 loving cup warm h2o in a bowl; pour over the meat. Cook for vii 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, about 5 minutes. Serve with the noodles, cooked rice or a mix of noodles and zoodles.  (Note - My beef mixture was done early so I just scattered the bok choy on pinnacle, put the crockpot lid back and turned it off. My instant pot hat seals very tight, so the mixture stayed warm over the hr wait to dinner time and the bok choy wilted perfectly. I didn't demand to rut it up.)

My noodle/zoodle combo - I spiralized the zucchini and then cross cut a few times for shorter pieces.  I put the fresh uncooked zoodles in a strainer in the sink.  So I brought a pan of salted water to a eddy and added the 90 grams of Udon noodles, breaking them into shorter pieces equally I added them.  I cooked according to packet directions, and then poured the pot of boiling water and noodles over the zoodles in the strainer and tossed.  I find this method softens and warms the spiralized squash while all the same leaving information technology with a bit of crisis.

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

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