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Recipes
Bulgogi-Style Braised Beef with Bok Choy

Oven Roasting with Pan Sear Finish

Bulgogi-Style Braised Beef with Bok Choy

10 min prep

120 min cooking

Serves 6

Difficulty 2/5

Braising is one of the simplest ways to make a truly impressive meal without much time spent at the stove – your oven does all the work.

Ingredients

4 lb (2 kg) thick-cut Beef Bone-in Chuck Short Ribs (about 6) Salt and fresh ground pepper 3 tbsp (45 mL) sesame oil, divided 1 whole head garlic, separated into cloves and peeled ½ cup (125 mL) soy sauce ¼ cup (60 mL) packed brown sugar 3 tbsp (45 mL) minced gingerroot ½ cup (125 mL) coarsely chopped green onions 2 tbsp (30 mL) rice vinegar or cider vinegar 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) cold water 6 baby bok choy, halved lengthwise Toasted sesame seeds and/or chopped cashews (optional) Steamed rice or noodles (optional)

Get Ingredients

Directions

1. Trim fat from meat. Season all over with salt and pepper to your taste. Heat 2 tbsp (30 mL) oil over medium-high heat in large Dutch oven or enamelled cast-iron roaster. Brown beef in batches, adding more oil as needed, for about 10 minutes, until browned all over. Transfer beef to plate as it’s browned, then return to pot with any accumulated juices. 2. Combine garlic, soy sauce, brown sugar, gingerroot, onion, vinegar and 2 cups (500 mL) water in a medium bowl. Pour over beef; bring to a boil, scraping up browned bits from bottom of pot. 3. Cover and bake in preheated 325°F oven for 1½ to 2 hours or until meat is fork-tender. Transfer beef to platter with a slotted spoon; cover and keep warm. 4. Heat remaining 1 tbsp (15 mL) sesame oil over medium-high heat in large skillet. Cook bok choy, stirring, for 2 to 3 minutes, flipping occasionally. Add half of the cooking sauce and stir in half of the cornstarch mixture; cover and cook for about 3 minutes or until simmering and sauce thickens slightly. 5. Meanwhile, skim fat from remaining cooking sauce. Stir in remaining cornstarch mixture; boil over high heat, stirring, for 2 to 3 minutes, until bubbling and thickened slightly. Spoon sauce over beef. Portion beef and bok choy onto plates; garnish with sesame seeds or cashews (if using) and serve with steamed rice or noodles, if desired.

Tip

Simmer beef in the oven rather than on the stove-top for a constant simmer with less chance of scorching.

How to Cook It

Oven Roasting with Pan Sear Finish

Cuts Used in This Recipe

Bulgogi-Style Braised Beef with Bok Choy

Chuck Short Rib

Bone-In Simmering Chuck Short Ribs

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.