How to Make Stewed Ginger Beef Shank in Soy Sauce

Stewed soy sauce beef shanks with ginger and Asian greens, served with cooked rice.

Difficulty: Easy

Instructions

Things You'll Need:

• 2/3 cup uncooked rice
• 2 large pieces of beef shank (about 1/2 pound each), bone-in
• 1 pound bok-choy
• 2 tablespoons dark soy sauce
• 1 tablespoon light soy sauce
• 1/4 cup cooking wine (for boiling water)
• 1 teaspoon cooking wine (for stew)
• 1 teaspoon ground white pepper
• 1-1/3 tablespoons rock sugar or brown sugar
• 2 sprigs spring onion (cut into 1" lengths)
• One 5" long ginger root, slice into matchsticks

1. Rinse meat and dry with paper towels. Trim fat, if any.
   
   Wash bok-choy to rinse off possible pesticides, dirt and insects. Cut off stem and discard diseased leaves. Divide leaves but leave smaller leaves intact on the stalk. Set aside.

2. In a stockpot with boiling water, add 1/4 cup cooking wine and light soy sauce. Scald the beef shank and skim off scum and foam, boil until there are no further appearing thick white bubbles. The cooking wine will eliminate the raw smell of beef while boiling.

3. Remove shank from water when there are no more appearing scum and white bubbles. Discard liquid.

4. Using a crock pot, add sliced spring onion, ginger, and 4 cups or water. Bring contents to a boil. When boiling, turn heat down to simmer.

5. In a large bowl, mix dark soy sauce, 1 teaspoon cooking wine, rock sugar or brown sugar, and white pepper. Pour into the crock pot, stirring. Cover and stew on the lowest heat setting for 1 hour, or until there is only about 2 tablespoonful liquid left in the pot. Add bok-choy in the last 10 minutes of stewing into the pot.

6. Cook rice according to package directions just before the stewed beef is done.

7. Transfer stewed ginger beef shank and bok-choy to serving plates, spoon equal amount of cooked rice on the side for each plate. Drizzle gingered soy sauce on top the shanks.
   
   Recipe for 2.