Bok Choy, Cabernet Beef, and Noodles

Photo by Hilary-Niver Johnson

This warm and comforting crockpot recipe is sure to soothe your soul and light up your taste buds. Hilary Niver-Johnson of Finger Lakes Wine Flour generously shared this recipe, which stems from a traditional Taiwanese meal. It utilizes ingredients that can be sourced straight from many Finger Lakes food producers, including of course Finger Lakes Wine Flour! WillShoFarm located between Ithaca and Auburn may be a good source for the beef and you can likely find ginger at Good Life Farm in Interlaken or Muddy Fingers in Hector. Seneca Salt Company in Penn Yan may have the salt you need for this and many other recipes!

By Hilary-Niver Johnson

(Serves 6-8 people)


4-inch piece fresh ginger, peeled and cut into thin slices
1 red onion, thinly sliced
4 cinnamon sticks

2 tablespoons Cabernet wine flour 
5-10 garlic cloves, crushed and thinly sliced
4 teaspoons Asian chili garlic sauce
8 cups any stock
1/2 cup soy sauce
2 pound beef blade steak, trimmed and cut into slices 1/4 inch thick
bok choy, about 1 1/2 pound total
1 tablespoon kosher salt, plus more, to taste
4 green onions, thinly sliced

1 1/2 lb. fresh Chinese wheat noodles, or other noodles of your choosing

Photo by Hilary Niver-Johnson


Prep all the vegetables and place all ingredients EXCEPT the noodles in your crockpot. Cook on low for 8 hours.

Turn off. Cook noodles al Dante, keep in separate container. Add noodles to soup when you’re consuming, not before. Eat both noodles and soup with 5 days.

Hilary-Niver Johnson started the company Sustainable Viticulture Systems (SVS) in 2015 which turns the byproducts of Finger Lakes grapes used in winemaking into a beautiful and nutritional line of Wine Flours. Finger Lakes Wine Flours can be used in a range of recipes and are packed with nutrients including protein, antioxidants, fiber, vitamins, and minerals. You can learn more by visiting: and following Wine Flour on Facebook and Instagram at @wineflour.

Photo by Rachel Philipson

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