Ginger-Braised Beef

1. Heat  vegetable and sesame oil over medium-high heat in large nonstick skillet. Add steak and brown, about 2 minutes per side. Set aside. Combine sodium reduced stock and soy sauce, sherry, chili paste, onions, garlic and gingerroot in 3½ to 6-quart (3.5 to 6 L) slow cooker. Add beef, turning pieces to coat in sauce.
2. Cook, overed, on Low for 8 to 10 hours or on High for 4 to 6 hours or until beef is tender.
3. Mix  cornstarch with 2 tbsp (30 mL) water in small bowl. Add to slow cooker; cook, covered, on High for 10 minutes. Add bok choy; cook, covered, on High for 5 to 10 minutes or until tender-crisp and sauce is thickened.

• Stove-Top Option:  Brown meat in large oven-proof skillet or Dutch oven as in Step 1. Meanwhile, in bowl, combine 2½ cups (625 mL) beef stock, soy sauce, sherry, chili paste, onions, garlic and gingerroot; pour over meat. Cook, covered in a 325ºF (160ºC) oven for 1¼ hours or until fork-tender. Add bok choy and cook 3 to 4 minutes. Remove from oven. Using slotted spoon, remove steak and bok choy to platter and keep warm. Over medium-high heat, whisk cornstarch mixture into pan. Cook, stirring constantly, for 2 minutes or until sauce is thickened.
• Cook’s Notes:  You can make a vegetable stir-fry to accompany the Ginger-Braised Beef. Omit Step 3. Once meat is cooked, stir-fry 4 cups (1 L) stir-fry cut vegetables (including the bok choy) in skillet. Add sauce from slow cooker and stir in water and cornstarch mixture; cook, stirring, for 3 to 4 minutes or until thickened. Add beef, turning to coat.
• Adapted from:  The Best Family Slow Cooker Recipes by Donna-Marie Pye (2003)