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In a heavy-bottomed pot, heat up your oil and sear the beef on all sides until dark golden brown.Bring up to a boil and down to a simmer until the beef is fork-tender .When the beef is tender, remove it from the braising pot and strain it. Reserve the liquid and save it to make the sauce.Heat the oil in a pan and add the annatto powder, then sauté the onions and garlic on medium-low heat until tender.Add in the braising liquid, peanut butter, sugar, cider vinegar and peanuts.
For the vegetables:Bring a pot of water to a boil, season with salt and blanch the bok choy for 2 minutes, or until tender but al dente.Once cool, drain them onto a plate lined with a paper towel and keep them at room temperature.Heat up your oil in a nonstick pan and sear the Japanese eggplant, flesh-side down, for 3 to 4 minutes, then flip over and cook on the other side until just cooked through.Remove them from the pan and place them on a plate. Lightly season with kosher salt.
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