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 (or similar flavor profile beers). This recipe is a keeper.
Print
Pin
Servings: 4
Calories: 867kcal
Ingredients
- 8 heads baby bok choy quartered lengthwise, tips just barely removed
- 2-3 garlic cloves halved and sliced very thin
- 1 tablespoon vegetable oil
- 12 oz beer bock, brown ale or dunkel - reserve 2 tablespoon for the meatballs
- 1 ½ tablespoon brown sugar
- 2 ½ tablespoon soy sauce
- 3 cups beef stock
- red chili flakes and lime slices for garnish optional
For the beef meatballs:
- 1 lb ground beef
- ⅓ cup bread crumbs
- 1 egg
- 2 tablespoon beer bock, brown ale or dunkel
- ½ teaspoon Chinese five spice
- 1 teaspoon salt
- 2 cloves garlic finely minced
- 3 green onions very finely chopped
- 1 teaspoon 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).
Nutrition
Serving: 1grams | Calories: 867kcal | Carbohydrates: 37g | Protein: 54g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 2017mg | Fiber: 4g | Sugar: 9g
