Chinese Beef & Bok Choy

Ingredients

• 4 leeks, white and light green parts only, halved lengthwise and cut into 1" pieces.
• 6 cloves garlic, unpeeled
• 4 thin slices ginger, unpeeled
• 1 red jalapeno pepper, seeded and thinly sliced
• 3 Tbs all-purpose flour
• 1‌1⁄2 lbs beef chuck roast, trimmed
• 1⁄4 cup hoisin sauce
• 1⁄4 cup Shoaxing rice wine, mirin or dry sherry
• 3 Tbs soy sauce
• 2 Tbs packed light brown sugar
• 4 heads baby bok choy, cut crosswise into 2" pieces

Directions

1. Combine the leeks, garlic, ginger and jalapeno in a 7-quart slow cooker. Sprinkle in the flour and toss to coat. Nestle the meat in the vegetable mixture. Whisk the hoisin sauce, rice wine, soy sauce, brown sugar and 1⁄3 cup warm water in a bowl; pour over the meat.
2. Cover and cook on low, 7‌1⁄2 hours. Remove the meat to a cutting board and thinly slice against the grain; remove and discard the garlic and ginger. Return the meat to the slow cooker along with the bok choy. Increase the heat to high and cook, uncovered, until the bok choy wilts, about 5 minutes. Serve with rice.