If you’re unfamiliar with Shaoxing wine, don’t be fooled into thinking this recipe is complicated–with a complete meal coming from only 8 ingredients, this is about as uncomplicated as it gets. Shaoxing (pronounced ˈshau-ˈshing), a star of many Chinese dishes, has a nutty flavor that some liken to dry sherry (though you won’t want to swig this cooking wine due to added salt). A bottle easily procured from an Asian grocer has no shortage of usages, including Suvie’s renditions of Kakuni (simmered pork belly), Soy Marinated Pork Chops, Char Siu Pork, and 5 Spice Short Ribs.
Beef and Bok Choy in Shaoxing Wine Sauce
- 2 cloves garlic, minced
- 1 medium yellow onion, sliced into thin half-moons
- ½ cup shaoxing wine
- ¼ cup soy sauce
- ¾ lb shaved beef
- 4 medium heads baby bok choy
- ¾ cup basmati rice
- 2 tbsp toasted sesame seeds, for garnish
1) Combine garlic, onion, Shaoxing wine, and soy sauce in a vacuum bag, shaking bag until onions are coated. Add shaved beef and turn to ensure beef is coated in sauce, then vacuum seal. Place beef in a Suvie pan, cover with water, and insert pan into upper right cooking zone. Place bok choy in a Suvie pan and place into upper left cooking zone. Place rice in a starch pan with 1/4 tsp salt and insert into lower right zone. Fill reservoir, input settings, and cook now or schedule.
Protein: 130°F for 45 minutes
Vegetable: 5 minutes
Starch: 14 minutes
2) When the cook is complete, remove pans from Suvie and drain excess water from pans. Pour contents of bag into clean, dry Suvie pan, return to top zone of Suvie, and broil for 10 minutes.
3) When broil is complete, divide rice, beef, and baby bok choy between 4 plates. If desired, pour sauce through a fine-mesh strainer before spooning desired amount of sauce over. Sprinkle with sesame seeds and serve.
Nutritional Information per serving (4 servings per recipe): Calories 309, Total Fat 8g, Total Carbohydrates 35g, Total Sodium 1182mg, Total Protein 24g