GINGER TERIYAKI BEEF WITH BOK CHOY
Servings: 4 to 6
1.5 lbs. Flank steak, trimmed and cut in half
4 oz. Assorted wild mushrooms
1 medium Onion, chopped
1 Red pepper, thinly sliced
1 bottle Robert Rothschild Farm Ginger Wasabi Teriyaki Sauce
1 small head Bok choy, rough chopped
Salt and pepper to season
1/2 cup Scallions, chopped
Cornstarch, if thicker sauce is desired
Season the steak with salt and pepper on both sides. Place meat in the bottom of a slow cooker that has been coated with non-stick spray. Place the mushrooms, onion and red pepper on and around the meat. Pour sauce over the top. Cover and cook over low heat for 6-8 hours or on high for 3-4 hours. Just before serving, stir in bok choy and scallions, cover again and heat for 5-10 minutes. Remove steak from the cooker and shred into pieces with two forks. Return the meat to the cooker and stir to combine. Serve with jasmine rice or over prepared rice noodles.
Note: If a thicker sauce is desired (the water from the bok choy will thin the sauce slightly), before adding bok choy, remove 1/2 cup of sauce from the cooker and stir in 1 tablespoon cornstarch. Return sauce to the cooker and proceed with adding bok choy.