Chef Chang’s cinnamon beef noodles
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 seeds
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’’