Asian-Inspired Chuck Roast with Jasmine Rice and Chinese Greens
After three hours in a slow cooker, Asian spices meld together with succulent chuck roast for a meal that won't have any leftovers.
Servings : 6-8 Prep Time: 15 minutes Total Time: 3 hours and 30 minutes
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- 3 lbs chuck roast, cut in 1 inch cubes
- 1 quart beef stock
- ¼ cup soy sauce
- 1/3 cup rice wine
- 4 scallions, chopped
- 2 inch piece of ginger, sliced thinly with skin on
- 6 garlic cloves, smashed
- 1 cinnamon stick
- 5 star anise
- Zest of one orange
- 1 tsp Sichuan peppercorns
- 5-10 dried Chinese red chilis, depending on spice preference
- 1 tbsp brown sugar
- One handful cilantro, chopped
- 2 cups jasmine rice
- 1 lb Chinese greens (e.g. bok choy, gai lan, yu choy)
Add everything except rice, Chinese greens, and cilantro to a slow cooker. Cook on low setting for at least 3 hours, or until meat is tender.
Cook rice in a rice cooker, or according to package directions. Submerge Chinese greens for 30-seconds in boiling water, or until tender, and then remove from water.
Serve beef over rice with greens and garnish with cilantro.