Ingredients
2.5 lbs beef chuck roast, cubed
1 large bunch bok choy, halved and cleaned
4 cloves garlic, minced
2 tablespoons grated fresh ginger
4 cups low-sodium beef broth
1/4 cup coconut aminos (gluten-free alternative to soy sauce)
1 tablespoon sesame oil
1 teaspoon garlic powder
1 medium onion, quartered
1 tablespoon apple cider vinegar
Instructions
Pat beef dry and season lightly with garlic powder.
In a 6-quart crockpot, add beef, onion, garlic, ginger, beef broth, coconut aminos, sesame oil, and apple cider vinegar.
Cover and cook on LOW for 6-8 hours.
During the last 30 minutes, add bok choy halves to preserve crunch.
Stir briefly before serving.
Notes
Use marbled beef chuck for best flavor.
Add bok choy last to maintain texture.
Store leftovers in an airtight container for up to 3 days.
Substitute broccoli or kale for bok choy if preferred.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Asian-Inspired
- Diet: Keto
Nutrition
- Serving Size: 1 serving (about 1 1/4 cups)
- Calories: 500
- Sugar: 2g
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 12g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 50mg