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Top Round with Bok Choy – Braised with Soy Ginger

Yields1 Serving

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?

 1.50 lbs Grass-fed top round steak
 1 cup Soy sauce
 ½ cup Water
 ¼ cup Rice wine
 2 tbsp Brown sugar
 ½ tsp Fresh ginger, minced
 3 Green onions, thinly sliced
 ½ lb Bok choy, quartered lengthwise
 2 tbsp Honey
 1 tbsp Asian sesame oil

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.