Beer Braised Baby Bok Choy with Chinese Five Spice Beef Meatballs. Choice of beer = bock lager. Bock braised bok choy:) #beerbraised #beerbraisedbokchoy #beerbraisedbabybokchoy #cookingwithbeer #beerandfood
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5 from 1 vote

Beer Braised Baby Bok Choy & Beef Meatballs

Baby bok choy and Chinese five spice beef meatballs are braised in a delicious malty, salty, umami goodness leveraging the robust tasted sweetness of bock lager. This recipe is a keeper. Once a month kind of deal. Or you might find yourself making it more often.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Cuisine: Asian/Cooking with Beer
Servings: 3 -4 servings
Author: Milena & Chris Perrine https://www.craftbeering.com

Ingredients

  • 8 heads baby bok choy quartered lengthwise, tips just barely removed
  • 2-3 garlic cloves halved and sliced very thin
  • 1 tbsp vegetable oil
  • 12 oz beer bock, brown ale or dunkel - reserve 2 tbsp for the meatballs
  • 1 1/2 tbsp brown sugar
  • 2 1/2 tbsp soy sauce
  • 3 cups beef stock
  • red chili flakes and lime slices for garnish optional
  • For the beef meatballs:
  • 1 lb ground beef
  • 1/3 cup bread crumbs
  • 1 egg
  • 2 tbsp beer bock, brown ale or dunkel
  • 1/2 tsp Chinese five spice
  • 1 tsp salt
  • 2 cloves garlic finely minced
  • 3 green onions very finely chopped
  • 1 tsp vegetable oil + more to grease the meatballs upon forming them

Instructions

  • Prepare the meatballs first. Preheat the oven to 400°F.
  • In a mixing bowl combine all the ingredients for the meatballs. Prepare a small ramekin with vegetable oil and a parchment paper lined baking sheet.
  • Using your hands incorporate the ground beef with all the other ingredients, 'knead' and when well mixed, begin to form small meatballs, dipping your fingers in the vegetable oil occasionally.
  • Arrange the meatballs on the lined baking sheet and cook in the oven for just over 20 min.
  • Check them and if done, take them out of the oven, if not, put them back in for another 5 minutes. Set aside to add to the baby bok choy.
  • While the meatballs are cooking in the oven, warm up the beef broth and stir in the brown sugar (until dissolved) and then the soy sauce. Set aside.
  • In a large pan with a lid heat the vegetable oil over medium high heat.
  • Place the baby bok choy quarters inner side down first and let them cook for about 2 min. Just as they begin to caramelize, turn them to their other side for another 1-2 minutes.
  • Add the thinly sliced garlic, gently move it around the pan with the baby bok choy, no more than 1 min.
  • Deglaze the pan with the beer, scrape any browned bits from the bottom with a wooden spoon and then add the beef stock mixture.
  • Add the meatballs (should be done by this time).
  • Bring to simmer, then turn the heat down to medium low. Cover with the lid and let cook for 5-8 min, then remove from the heat.
  • In the meantime cook the noodles according to the package instructions.
  • Serve the beer braised bok choy and meatballs in a bowl over noodles and use the braising liquid as broth. Garnish with lime slices and red chili pepper flakes (optional).