Top Round with Bok Choy & Soy Ginger Glaze

Top Round with Bok Choy - Braised with Soy Ginger
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?
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
  • 1 ½ lbs Grass-fed Top round steak
  • 1 cup Soy sauce
  • ½ cup Water
  • ¼ cup Rice wine
  • 2 Tablespoons Brown sugar
  • ½ teaspoon Chinese five spice powder
  • 2 Tablespoons Fresh ginger, minced
  • 3 Green onions, thinly sliced
  • ½ lb Bok choy, quartered lengthwise
  • 2 Tablespoons Honey
  • 1 Tablespoon Asian sesame oil
  1. 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.
  2. 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.
  3. Transfer the steak to a serving platter and cover to keep warm.
  4. Bring the liquid back to a boil, over medium heat, add the boo chou and cook until tender, about 3 minutes.
  5. Using a slotted spoon, transfer the bok choy to the platter, arranging next to the steak.
  6. Bring the liquid back to a boil and cook until reduced by half, about 5 minutes.
  7. Stir honey and sesame oil and pour the braise over the steak and bok choy.