Cinnamon Beef Noodle Soup

• 1 tsp oil
• 10 scallions, cut into 1 1/2 inch pieces, lightly smashed with the flat side of a cleaver
• 10 garlic cloves, thinly sliced
• 6 slices of ginger, smashed with the flat side of a cleaver
• 1 1/2 teaspoons chili bean paste (toban jiang)
• 2 cassia or cinnamon sticks
• 2 star anise
• 1/2 cup light soy sauce
• 2 lbs check steak, trimmed and cut into 1 1/2 inch cubes
• 1/2 lb rice stick noodles
• 1/2 lb baby spinach
• 3 tbs finely chopped scallion

1. Heat wok over medium heat, add oil and heat till hot. Stir-fry scallions, garlic, ginger, chili bean paste, cassia and star anise for 10 seconds or until fragrant. Transfer to a large saucepan or braising pan. Add the soy sauce and 9 cups of water. Bring to a boil, add the beef and return to a boil. Reduce heat and simmer, covered, for 1 1/2 hours, or until beef is very tender. Skim the surface occasionally to remove fat. Remove and discard ginger and cassia.
2. Soak noodles in hot water for 10 minutes then drain and divide among 6 bowls. Add the spinach to the beef and bring to a boil. Serve the beef mixture over the noodles and sprinkle with chopped scallions and chili flakes.

oil, scallions, garlic, ginger, chili bean paste, cassia, anise, soy sauce, check steak, rice, baby spinach, scallion

Taken from www.epicurious.com/recipes/member/views/cinnamon-beef-noodle-soup-1252593 (may not work)