Cassia beef noodles with spinach and garlic chives

Name: Cassia beef noodles with spinach and garlic chives
Cuisine: Chinese
Ingredients: 30 cloves garlic; vegetable oil; 100 ml fish sauce; 150 ml sweet soy sauce; 1.5 litres Beef Stock; 1 stick cinnamon; 50 g garlic chives, chopped into 2 cm lengths; 50 g baby spinach leaves; 500 g fresh hokkien noodles, blanched; 5 red shallots, sliced; 1 teaspoon freshly ground black pepper; ¼ teaspoon ground cassia; 1 x 500 g piece rump steak; 2 pieces cassia bark; 2 teaspoons Chilli Jam; 1 teaspoon fennel seeds, ground; 5 slices ginger

Preparation info

Difficulty
Medium

Appears in

Spice

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!

Ingredients

30 cloves garlic
vegetable oil
1 x 500 g piece r

Asia
Oceania
China
Australia
Japan
Mediterranean
Pasta
Leftovers

Method

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.
Season beef with ground cassia and pepper.
Slice remaining garlic. Heat 50 ml oil in a deep, heavy-based pan and fry sliced garlic, shallots and ginger over gentle h