Ginger-Braised Beef

Beef Simmering Steak becomes meltingly tender when simmered in this ginger stir-fry type of sauce in this slow cooker recipe. 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.

RatingDifficultyBeginner

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Yields6 Servings
Prep Time15 minsCook Time6 hrsTotal Time6 hrs 15 mins

 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) sodium reduced beef stock or broth
 ¼ cup (50 mL) sodium reduced soy sauce
 1 tbsp (15 mL) dry sherry
 ½ tsp (2 mL) Asian chili paste or red pepper flakes
 4 green onions, cut into 1-inch (2.5 cm) pieces
 4 cloves garlic, minced
 2 tbsp (30 mL) grated ginger root
 1 tbsp (15 mL) cornstarch
 2 tbsp (500 mL) chopped bok choy or spinach

1

Heat vegetable and sesame oil over medium-high heat in large non-stick 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 ginger root in 3½ to 6-quart (3.5 to 6 L) slow cooker. Add beef, turning 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 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.

4

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 ginger root; pour over meat. Cook, covered in a 325°F (160°C) 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.

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) sodium reduced beef stock or broth
 ¼ cup (50 mL) sodium reduced soy sauce
 1 tbsp (15 mL) dry sherry
 ½ tsp (2 mL) Asian chili paste or red pepper flakes
 4 green onions, cut into 1-inch (2.5 cm) pieces
 4 cloves garlic, minced
 2 tbsp (30 mL) grated ginger root
 1 tbsp (15 mL) cornstarch
 2 tbsp (500 mL) chopped bok choy or spinach

Directions

1

Heat vegetable and sesame oil over medium-high heat in large non-stick 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 ginger root in 3½ to 6-quart (3.5 to 6 L) slow cooker. Add beef, turning 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 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.

4

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 ginger root; pour over meat. Cook, covered in a 325°F (160°C) 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.

Ginger-Braised Beef
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