Bulgogi-style Braised Beef with Skillet Baby Bok Choy
Source: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Kids Cook! Get your kids involved in the kitchen by having them help out with this recipe. Here’s what they can do!* Have them help measure ingredients, cut veggies using a kid-friendly knife, and stir cornstarch mixture.

Dietitian's Tip: Even kids as young as 1- 3 years of age are getting too much sodium. Eating less processed and restaurant food is a first good place to start cutting back. Tweaking recipes helps too. By swapping ½ cup (125 mL) regular soy sauce with ¼ (60 mL) cup sodium-reduced soy sauce, I've cut 5350 mg sodium from this recipe below. Every tablespoon of sodium-reduced soy sauce has 600 mg of sodium.
Ingredients
  • 3 lb (1.5 kg) Beef Simmering Short Ribs, Simmering Steak such as Blade, Cross Rib or Brisket, or Stewing Beef Cubes or Shank, trimmed of visible fat
  • salt and freshly ground pepper to taste
  • 3 tbsp (45 mL) sesame oil, divided
  • 1 whole head of garlic, separated into cloves and peeled
  • ¼ cup (60 mL) sodium-reduced soy sauce
  • ¼ cup (60 mL) packed brown sugar
  • 3 tbsp (45 mL) minced fresh gingerroot
  • ½ cup (125 mL) coarsely chopped green onions
  • 2 tbsp (30 mL) rice vinegar or cider vinegar
  • 2¼ cups (560 mL) water
  • 1 tbsp (15 mL) cornstarch mixed with 1 tbsp cold water
  • 5 baby Bok Choy, halved lengthwise
  • Toasted sesame seeds and/or broken cashews (optional)
  • Steamed brown rice
Instructions
  1. Season beef all over with salt and freshly ground pepper. Heat 2 tbsp (30 mL) oil over medium-high heat in Dutch oven or large heavy pot; add beef and brown all over.
  2. Combine garlic, soy sauce, brown sugar, gingerroot, onion, vinegar and water in 4 (1L) cup bowl.
  3. Pour over beef; bring to a boil. Cover and transfer to 325°F (160°C) oven; cook for 1-1/2 to 2 hours, until meat is fork-tender.
  4. To serve: remove beef to platter; keep warm.
  5. Stir in remaining cornstarch mixture into remaining cooking sauce; heat over high heat for 2 to 3 minutes, until bubbling and thickened slightly; spoon over beef.
  6. Portion beef and bok choy onto plates, along with steamed brown rice or noodles if desired.
Notes
Skillet Baby Bok Choy

Heat remaining 1 tbsp (15 mL) sesame oil in large skillet over medium-high heat; add bok choy and sauté for 2 to 3 minutes, flipping occasionally.

Add HALF of the cooking sauce and stir in HALF of the cornstarch mixture. Cover and cook until simmering and sauce thickens slightly, about 3 minutes, stirring occasionally. Garnish with sesame seeds or cashews.

Skip the nuts if you are planning to send leftovers to school for lunches!


Please Note
*All “Kid’s Cook!” ideas herein are meant as a guide only. You know what your child can safely manage. Make sure they know and understand your rules for working in the kitchen safely and always supervise kids in the kitchen.
Recipe by Yummy Lunch Club at http://yummylunchclub.ca/bulgogi-style-braised-beef-with-skillet-baby-bok-choy/