10 spring onions (scallions), cut into 4cm
(1 1/2 in) lengths, lightly smashed
with the flat side of a cleaver
10 garlic cloves, thinly sliced
6 slices ginger, smashed with the flat
side of a cleaver
1 1/2 tsp chili bean paste (toban jiang)
2 cassia or cinnamon sticks
2 star anise
125ml light soy sauce
1kg chuck steak, trimmed and cut into 4cm
cubes
250g rice stick noodles
250g baby spinach
3 tbsp finely chopped spring onion
(scallion)
Method :
Heat a wok
over medium heat, add the oil and heat until hot. Stir fry the spring
onions, garlic, ginger, chili paste, cassia and star anise for 10
seconds, or until fragrant. Transfer to a clay pot, casserole dish or
saucepan. Add the soy sauce and 2.23 liters (8 cups) water. Bring to the
boil, add the beef, then return to the boil. Reduce the heat and simmer,
covered for 1 1/2 hours, or until the beef is very tender. Skim the
surface occasionally to remove impurities and fat. Remove and discard
the ginger and cassia.
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 the boil. Spoon the beef
mixture over the noodles and sprinkle with the spring onion.