Cassia beef noodles with spinach and garlic chives

Preparation info
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Appears in

By Christine Manfield

Published 1999

  • About

A bowlful of hearty and warming flavours that meld beautifully. Although it’s not essential to do so, preparing the meat a day in advance will result in a clearer stock and cleaner flavour. If you have any stock left over, keep it for future use — it’s too precious to throw away!


  • 30 cloves garlic
  • vegetable oil
  • 1 x 500 g piece r


  1. Shallow-fry 24 of the garlic cloves in oil over moderate heat until softened and golden, turning to ensure even cooking. Remove with a mesh spoon, then drain on paper towel and set aside.
  2. Season beef with ground cassia and pepper.
  3. Slice remaining garlic. Heat 50 ml oil in a deep, heavy-based pan and fry sliced garlic, shallots and ginger over gentle h