Recipe: Slow cooker Chinese beef and bok choy

Filling, delicious, easy dinners are what I'm after on these cold days. This recipe, adapted from Food Network's magazine, fits the bill.

This recipe is definitely more involved than the ones that I usually seek out. But there's no browning or pre-cooking before you put it in the pot. So it's still easy in my book.

I also skipped the red jalapeno pepper and replaced it with a couple of shakes of crushed red pepper flakes. My husband spiced his portion up with some hot sauce after it came out of the pot.

2 cups cooked white rice, for serving

Put the leeks, garlic, ginger and jalapeno, if you're using, in your slow cooker. The recipe is designed for a 7-quart pot. Add the flour and toss to combine. Sit the meat on top of the vegetables. Then combine the hoisin sauce, rice wine, soy sauce, brown sugar and 1/3 cup warm water in a bowl. Pour that over the meat.