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Healthy Eating

Chef Chang’s cinnamon beef noodles

(ROMULO YANES)
January 4, 2012
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Serves 6

Simmer beef stew meat, such as chuck or bottom round, in a pot of gingery, cinnamon-scented broth, then ladle over whole wheat spaghetti.

1  teaspoon canola oil 

1  teaspoon crushed red peppers 

8  cloves garlic, smashed with the flat side of a knife and peeled 

1  bunch scallions, trimmed, cut into 2-inch sections, and smashed with the flat side of a knife 

6  slices fresh ginger, smashed with the flat side of a knife 

2  star anise pods, smashed with the flat side of a knife, or 1 teaspoon anise seed

2  cinnamon sticks 

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 

7 to 8  ounces baby spinach, stemmed  

1/2  pound whole wheat spaghetti  

1. In a large flameproof casserole over medium-high heat, heat the oil. Add the crushed red peppers, garlic, scallions, ginger, anise pods or seeds, and cinnamon sticks. Stir-fry for 15 seconds or until fragrant.

2. Add the water, soy sauce, and rice wine or sake. Bring to a boil. Add the beef and return the liquid to a boil. Partially cover the pan and lower the heat. Simmer for 1 1/2 hours, skimming the surface occasionally, or until the beef is very tender.

3. Add the spinach to the pot. Stir well. Cover and cook for 2 minutes or until the spinach wilts.

4. While the beef is cooking, bring a large pot of water to a boil. Add the spaghetti and cook according to package directions, stirring occasionally, or until the noodles are tender but still have some bite. Drain into a colander and rinse with warm water. Divide the noodles among 6 shallow bowls. Ladle the beef mixture over them. Adapted from “Simple Asian Meals’’

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