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?
Author: Snug Valley Farm
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
- 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.