This beef and bok choy dish combines tender shaved beef and fresh bok choy in a savory Shaoxing wine sauce, finished with toasted sesame seeds and served over basmati rice. The nutty sauce from just four pantry staples makes this a complete, restaurant-quality meal in under 30 minutes.
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Combine garlic, onion, Shaoxing wine, and soy sauce in a vacuum bag, shaking bag until onions are coated. Add shaved beef and turn to ensure beef is coated in sauce, then vacuum seal. Place beef in a Suvie pan, cover with water, and insert pan into upper right cooking zone. Place bok choy in a Suvie pan and place into upper left cooking zone. Place rice in a starch pan with 1/4 tsp salt and insert into lower right zone. Fill reservoir, input settings, and cook now or schedule. Protein: 130°F for 45 minutes. Vegetable: 5 minutes. Starch: 14 minutes
When the cook is complete, remove pans from Suvie and drain excess water from pans. Pour contents of bag into clean, dry Suvie pan, return to top zone of Suvie, and broil for 10 minutes.
When broil is complete, divide rice, beef, and baby bok choy between 4 plates. If desired, pour sauce through a fine-mesh strainer before spooning desired amount of sauce over. Sprinkle with sesame seeds and serve.
Store cooked beef and bok choy in an airtight container for up to 3 days; reheat gently on the stovetop over medium heat.
Yes. Flank steak, sirloin, or ribeye work well; slice thinly against the grain for tenderness, or ask your butcher for pre-shaved beef.
Dry sherry or mirin can substitute, though the sauce will lack the characteristic nuttiness. Avoid cooking wine, which contains added salt.
Cook until no pink remains in the center; shaved beef cooks in 2–3 minutes per batch over medium-high heat.
Cook the beef and bok choy, then store in an airtight container for up to 3 days. Reheat gently on the stovetop; cook rice fresh.
Only if you use tamari or gluten-free soy sauce in place of regular soy sauce; check your Shaoxing wine label as well.
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