Chef Chang’s Cinnamon Beef Noodles
Along with chicken soup with ginger, this hearty and warming beef noodle stew is one of my
favorite panaceas. I like to make a big pot of the soy-braised beef, freeze it in batches, then defrost and reheat, adding greens and spooning over noodles for an instant, filling lunch or dinner.
You’ll Need:
teaspoon olive or canola oil
Red Pepper–Cinnamon Seasonings
8 cloves garlic, smashed with the flat side of a knife and peeled
6 scallions (1 bunch), ends trimmed, cut into 2-inch pieces, and smashed with the flat side of a knife
6 slices fresh ginger about the size of a quarter, smashed with the flat side of a knife
2 star anise pods, smashed with the flat side of a knife, or 1 teaspoon anise seeds
2 cinnamon sticks
1 teaspoon crushed red pepper flakes
8 1⁄2 cups water
5 tablespoons soy sauce
1⁄4 cup rice wine or sake
2 pounds beef stew meat, such as chuck or bottom round, trimmed of fat and gristle and cut into 1 1⁄2 inch cubes
8 ounces whole wheat spaghetti
7 to 8 ounces baby spinach, rinsed and drained
1⁄4 cup chopped scallion greens (optional garnish)
Directions:
1. Heat the oil in a large heavy pot or casserole dish over medium-high heat until very hot. Add the Red Pepper-Cinnamon Seasonings and stir-fry until fragrant, about 15 seconds. Add the water, soy sauce, and rice wine, cover, and bring to a boil. Add the beef pieces, cover, and bring back to a boil. Partially cover, reduce the heat to low, and simmer for 11⁄2 hours, or until the beef is very tender. Skim the surface of the liquid to remove any impurities and discard. Using tongs, remove the ginger slices and the cinnamon sticks and discard.
2. While the beef is cooking, heat a large pot of water to boil. Add the whole wheat spaghetti and cook according to the package instructions until al dente. Drain in a colander and rinse under warm water. Drain again and divide evenly among 6 soup bowls.
3. Add the spinach to the soup, stir, cover, and cook for 2 to 3 minutes, until it wilts. Ladle some of the meat, spinach, and broth over the noodles, sprinkle with the chopped scallions, if using, and serve immediately.
Serves 6.
Recipe and image excerpted from Simple Asian Meals by Nina Simonds. Published by Rodale Books. Copyright 2011. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Buy the book now!