Slow Cooker Chinese Beef and Bok Choy

Food Network Magazine 2015

Ingredients:
  * 4 leeks; use the white and light green parts. Trim them, cut in half lengthwise, rinse very well! then chop into 1 inch pieces.
  * 6 cloves garlic, unpeeled, washed
  * 4 thin slices fresh ginger, unpeeled, washed
  * 1 red jalapeno pepper, seeded and thinly sliced (or can use 1/8 teaspoon dried crushed red pepper flakes, or to taste)
  * 3 tablespoons all purpose flour
  * 3 lb beef chuck roast, trimmed
  * 1/4 cup hoisin sauce
  * 1/4 cup rice wine, mirin, dry sherry or sake
  * 3 tablespoons soy sauce
  * 2 tablespoons packed light brown sugar
  * 4 heads baby bok choy, cut crosswise into 2 inch pieces
  * 1/3 cup warm water
  * 2 cups cooked rice for serving



Preparation:
  - Put the leeks, garlic, ginger and pepper in the slow cooker (recipe designed for a 7-quart pot).
  - Add the flour and toss to combine.
  - Place the meat on top of the vegetables.
  - Combine the hoisin sauce,rice wine,soy sauce, brown sugar and 1/3 cup warm water in a bowl, and pour that over the meat.
  - Cook it on low for 7 1/2 hours, then remove the meat,and slice it thinly against the grain. 
  - Take out and discard the garlics and gingers.
  - Put the meat back in the pot and add the bok choy on top of it.
  - Turn the slow cooker to high and let cook for about 5 minutes, till bok choy is wilting. Serve over rice.