Recipe | Ginger Braised Beef

GINGER BRAISED BEEF

Beef Simmering Steak becomes meltingly tender when simmered in this ginger stir-fry style sauce.

INGREDIENTS

1 tsp	5 mL	EACH vegetable oil and sesame oil
1 lb	500 g	Beef Blade or Cross Rib Simmering Steak, cut into quarters
1 cup	250 mL	beef stock or broth
1/4 cup	50 mL	soy sauce
1 tbsp	15 mL	dry sherry
1/2 tsp	2 mL	Asian chili paste or red pepper flakes
4	4	green onions, cut into 1-inch (2.5 cm) pieces
4	4	cloves garlic, minced
2 tbsp	30 mL	grated gingerroot
1 tbsp	15 mL	cornstarch
2 cups	500 mL	chopped bok choy or broccoli

PREPARATION TIME: 15 minutes
COOKING TIME: Slow-cook: 6 hours

DIRECTIONS

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 stock, soy sauce, sherry, chili paste, onions, garlic and gingerroot in 3-1/2 to 6-quart (3.5 to 6 L) slow cooker. Add beef, turning the pieces to coat in sauce.

2. Cook, covered, on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours or until beef is tender.

3. Mix together cornstarch and 2 tbsp (30 mL) water in a 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 sauce has thickened and bok choy is tender-crisp.

Stove-top: Brown meat in large oven-proof skillet or Dutch oven as in Step 1. Meanwhile, in bowl, combine 2-1/2 cups (625 mL) beef stock with the soy sauce, sherry, chili paste, onions, garlic and gingerroot; pour over meat. Cook, covered in a 325°F (160°C) oven for 1-1/4 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 a skillet. Add sauce from the slow cooker and stir in water and cornstarch mixture; cook, stirring for 3 to 4 minutes or until thickened. Add beef, turning pieces to coat in sauce and serve.

Adapted from: The Best Family Slow Cooker Recipes by Donna-Marie Pye (2003)

Part of the Favourite Comfort Foods Recipe Collection

NUMBER OF SERVINGS: 4 SERVINGS

NUTRITION INFORMATION PER SERVING

217 Calories 9 g Fat

26 g Protein 7 g Carbohydrates

An excellent source of Iron (26 % RDI) and Zinc (84 % RDI)

TIP

You can substitute chopped spinach for the bok choy, simmering for just three minutes or until the spinach is just wilted.

Serve with Chinese noodles or steamed rice.