Top Round with Bok Choy – Braised with Soy Ginger
July 21, 2021
This recipe was adapted by Nancy and Helm for Grass-Fed Beef. It was originally found in Food Made Fast: Asian, by Farina Wong, published by Williams Sonoma. NOTE to Nancy: I've never seen Rice Wine - should it be rice wine vinegar? Or where do you buy it?
In a Dutch oven or deep frying pan, combine soy sauce, water, rice, brown sugar, five spice powder, ginger and green onions. Bring to a boil over high heat, then reduce the heat to medium-low.
Submerge the steak in the liquid and simmer for 8 minutes. Turn the steak over and simmer until it is nearly cooked through, about 5 minutes.
Transfer the steak to a serving platter and cover to keep warm.
Bring the liquid back to a boil, over medium heat, add the boo chou and cook until tender, about 3 minutes.
Using a slotted spoon, transfer the bok choy to the platter, arranging next to the steak.
Bring the liquid back to a boil and cook until reduced by half, about 5 minutes.
Stir honey and sesame oil and pour the braise over the steak and bok choy.
Ingredients
Directions
In a Dutch oven or deep frying pan, combine soy sauce, water, rice, brown sugar, five spice powder, ginger and green onions. Bring to a boil over high heat, then reduce the heat to medium-low.
Submerge the steak in the liquid and simmer for 8 minutes. Turn the steak over and simmer until it is nearly cooked through, about 5 minutes.
Transfer the steak to a serving platter and cover to keep warm.
Bring the liquid back to a boil, over medium heat, add the boo chou and cook until tender, about 3 minutes.
Using a slotted spoon, transfer the bok choy to the platter, arranging next to the steak.
Bring the liquid back to a boil and cook until reduced by half, about 5 minutes.
Stir honey and sesame oil and pour the braise over the steak and bok choy.