Cinnamon Beef Noodles Recipes

Steps:

• Heat a skillet over medium-high heat; cook steak, working in batches, until seared and browned on all sides, about 5 minutes. Transfer seared steak to a plate.
• Melt butter in the same skillet over medium heat and saute onion until softened, 5 to 10 minutes. Add steak to onion and pour beef stock over steak; season with bay leaves, thyme, salt, and pepper. Bring to a boil, reduce heat to low, cover skillet with a lid, and simmer until steak is tender, 50 minutes to 1 hour 50 minutes. Stir peas and cornstarch into steak mixture; cook uncovered until liquid thickens, about 10 minutes.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Serve beef mixture over noodles.

Steps:

• Cut beef chuck into 3/4 in thick chunks if you did not purchase precut stewing beef.
• Heat the oil in a heavy soup pot or Dutch oven over medium heat. When very hot, add the cinnamon, scallions, garlic, ginger, anise seeds, and chile paste; cook, stirring, for 1 minute.
• Add the water, broth, soy sauce, and vinegar; bring to boil over high heat.
• Add the meat and bring to vigorous simmer. Lower the heat to maintain a gentle simmer and cook, partially covered, until the meat is very tender, about 1 1/2 hours, checking to be sure that the soup doesn''t boil or stop simmering.
• Shortly before the soup is done, bring a large pot of water to boil. Cook the noodles according to package directions until just tender. Drain and rinse under cold water.
• When the meat is tender, remove the cinnamon sticks. Add the bok choy to the soup and simmer until the stalks are crisp-tender and the greens are very tender, 5 to 10 minutes. Stir in the noodles and let them warm through. Serve immediately, garnished with the cilantro leaves.
• I'm guessing on the serving size as I no longer follow the recipe. I use the ingredient list as a guide.

Steps:

• In a bowl, mix together the first 4 ingredients; set aside.
• Heat 1 teaspoon oil in a large pot over medium-high heat; add in half the beef, browning on all sides.
• Remove from pan and repeat procedure with 1 teaspoon oil and remaining beef.
• Return beef to pan.
• Add in water mixture, onions, garlic, cinnamon, and ginger.
• Bring to a boil; lower heat, cover, and simmer 2 hours or until beef is tender.
• Discard ginger slices and cinnamon.
• Stir in spinach; cook for 3 minutes or until wilted.
• Serve over noodles.