Miso Ginger Shredded Beef with Bok Choy

Miso Ginger Shredded Beef with Bok Choy

Ingredients:

• • 2-2.5 lbs chuck roast

  • 1 large knob of fresh ginger or 2 tbsp ginger paste

  • 1 tbsp minced garlic

  • 3-4 baby bok choy

  • 3-4 green onions, diced

  • 3 tbsp miso paste

  • 3 tbsp soy sauce

  • 1 tbsp raw honey

  • 1 tbsp rice vinegar

  • 1 tbsp sesame oil

  • Cooked jasmine rice (for serving)

  • 1-1 1/2 cups of beef bone broth

  Directions:

  1. Sear the beef: Pat your chuck roast dry. Season with black pepper. Heat olive oil in a pan over medium-high heat and sear 3-4 minutes per side until browned.

  2. Make the miso-ginger sauce: Combine miso, ginger paste, rice vinegar, soy sauce, honey, one cup of beef bone broth, and minced garlic.

  3. Slow cook: Place the seared beef in your crockpot and mix in the sauce. Any remaining miso paste can be slathered on the chuck roast. Cook on low for 8 hours or high for 4-5 hours. The beef should shred effortlessly with two forks.

  4. Shred: Shred the beef directly in the crockpot and mix into the sauce. If you want it more brothy add another 1/2-1 cup of beef broth.

  5. Add your bok choy: When the crockpot is turned off add your bok choy into the remaining liquid. Optional: Sauté it separately in sesame oil for 2-3 minutes to ensure the bok choy is not wilted.

  6. Assemble: Add jasmine rice to a bowl. Top with shredded miso ginger beef, ladle over extra broth, add bok choy, and finish with sliced green onions, sesame seeds, chili crunch, or a fresh lime squeeze!