cinnamon beef noodles

Rind, Zimt & Nudeln

• Serves: 6 people
• Prep Time: 60 min

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Abgesehen von der Marinierzeit ein umwerfend schnelles und leckeres Gericht, von dem ich nicht genug bekommen kann. Besondes die Süße der Sauce harmonisiert perfekt mit dem heiß gewoktem Rind. Dazu Reis und ein Bier.

Ingredients/ Zutaten

• 10 spring onions, cut into 4 cm lenghts
• 10 garlic cloves, thinly sliced
• 6 slices ginger, smashed with the flat side of a cleaver
• 1,5 teaspoon chili beanpaste (toban jiang)
• 2 cinnamon sticks (or cassia)
• 2 star anise
• 125 ml light soy sauce
• 1 kg chuck steak, trimmed and cut into 4 cm length
• 250g rice stick noodles
• 250 g baby spinach
• 3 tablespoons finely chopped spring onions

Directions/ Zubereitung

1. Heat a wok over medium heat. Stir-fry the spring onions, garlic, ginger, chili paste, cinnamon and star anise for about 10 seconds. Transfer to a casserole. Add the soy sauce and 2 litres of water. Bring to boil, add the beef, then return to boil. Reduce the heat and simmer, covered for 1,5 hours or until beef is very tender. Skim the surface occasionally to remove impurities and fat. Remove and discard ginger and cinnamon.
2. Soak the noodles in hot water for 10 minutes, then drain and divide among six bowls. Add the spinach to the beef and bring to boil.
3. Spoon the beef mixture over the noodles and sprinkle with spring onion.