Asian Ginger Beef over Bok Choy

Ingredients

2 tablespoons peanut oil

1 1/2 pounds beef chuck roast, boneless, cut into 1-inch pieces

3 green onions, cut into Â½-inch slices

6 cloves garlic

2 teaspoons ground ginger

1 teaspoon Asian chile paste

1/2 cup water

1 cup chicken broth

1/4 cup soy sauce

9 ounces fresh udon noodles, cooked and drained

3 cups bok choy, trimmed, washed and cut into 1-inch pieces

1/2 cup fresh cilantro, minced

Directions

In a large skillet placed on stovetop set to medium-high heat, heat peanut oil and sear beef on all sides, turning each piece as it browns. Sear the last batch of beef with the onions and garlic.
Place all the seared beef in the stoneware along with the ginger, chile paste, water, chicken broth, soy sauce. Stir well to combine ingredients. Transfer the stoneware to the slow cooker base unit. Cover and cook on High for 3 to 4 hours or on Low for 7 to 8 hours, or until the beef is very tender.
Just prior to serving, add the noodles to the beef and stir well. Add the bok choy to the beef and noodles and stir again. Heat on base on High until the bok choy is tender-crisp, about 15 minutes. Garnish the beef with the cilantro and serve while hot.