One tradition my family loves is ordering take out Asian Food on Christmas Eve. I decided to make the food myself this year - and thought I'd enlist my best friend the slow cooker (I got a new one from my boss for Christmas!). This dish is really yummy. The end results is an unctuous and slightly sweet and spicy beef and bok choy, with a beautiful sauce that is awesome poured over rice. Just throw the stuff in the slow cooker at around noon...it's ready by dinner time!
Throw It Together! In your slow cooker, combine two white onions cut into chunks, six cloves of garlic, some ginger paste (or fresh) - equivalent to about 4 slices or a teaspoon full - and a chopped jalapeno. Stir well, and then sprinkle with 3 tablespoons of flour. Next, cover this mix with about 1.5 pounds of beef chuck roast, cut into little strips.
Make Your Sauce: In a small bowl, whisk together 1/4 cup hoisin sauce, 1/4 cup rice vinegar, 3 tablespoons soy sauce, 1/3 cup warm water and 1 tablespoon brown sugar. Mix well, then pour this over your beef.
Now Wait For It... Let it cook, covered, on low for about 6 hours. The meat should be cooked at you like it - I like it about medium... once done, throw in 3-4 heads of baby bok choy, sliced into large pieces, and cover. Let cook for about 5-10 minutes, until wilted.
Serve over rice, with some sesame seeds sprinkled on top. Enjoy!