Chinese Beef Noodle Soup

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves of garlic (peeled and crushed)
• 1 inch piece of fresh ginger (peeled and sliced, plus more for serving)
• 4 green onions (sliced into rounds)
• 1/2 lb stewing beef cut into cubes
• 1 star anise
• 1/2 teaspoon Chinese five-spice powder
• 1 cinnamon stick
• 4 cups beef stock
• 1 splash dry sherry
• 1 tablespoon light soy sauce
• 2 tablespoons low sodium dark soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 8 oz chinese noodles (of your choice)
• 6 leaves Chinese cabbage (shredded)
• 6 leaves Bok choy/Pak choi

Instructions

1. 1

   Heat the oil in a saucepan over high heat. Add the ginger, garlic, green onions and the beef and brown on all sides.

2. 2

   Add the sherry and season with a little salt and pepper and allow the sherry to cook a minute.

3. 3

   Cover with the beef stock.

4. 4

   Add the star anise, five-spice powder, and cinnamon, and bring to a boil.

5. 5

   Lower the heat and simmer for one to two hours, until the meat is tender. If the liquid level dissipates during cooking, add a little water to bring it back up to the original level.

6. 6

   Once the beef is tender, discard the whole spices and the chunks of ginger and garlic and put the meat to one side.

7. 7

   Heat the liquid through, adding the dark & light soy sauce, fish sauce, and oyster sauce. Taste if the flavor is too intense, add more water.

8. 8

   Bring a saucepan of water to the boil and cook the noodles according to the package instructions (being careful not to let them get too soft).

9. 9

   while the noodles cook, Add the Chinese cabbage & Bok choy to the soup & cook until tender, but not soft (1-3 minutes depending on how you like it).

10. 10

    Strain the noodles & divide them between the serving bowls.

11. 11

    Divide the beef between the bowls and pour over the hot soup.

12. 12

    Sprinkle over the sliced green onions and serve.