Ingredients

Preparation and cooking time 20 minutes

1 tablespoon vegetable oil
A 3-inch cinnamon stick, broken in half
3 star anise pods
4 medium cloves garlic, sliced thin
1 tablespoon minced fresh ginger
1 cup canned low-sodium chicken broth
1 tablespoon Asian chili garlic sauce
Salt and ground black pepper
3/4 pound beef sirloin or rib-eye steak, halved crosswise, each half sliced thin across the grain
1 1/2 pounds bok choy, washed well (bottom inch of base discarded), and cut crosswise into 3/4-inch pieces
12 ounces fresh Chinese egg noodles

Directions

Bring 5 quarts water to a boil in a large pot for cooking the greens and noodles.

Heat the oil in a medium saucepan over medium-high heat until shimmering. Add the cinnamon and star anise and cook, stirring often, until the cinnamon begins to unfurl, about 1 minute. Add the garlic and ginger, and cook until they soften, about 2 minutes. Add the broth and chili garlic sauce, reduce the heat to medium-low and simmer until the liquid reduces by half, about 5 minutes. Remove and discard the cinnamon stick and star anise, and season with salt and pepper to taste. Add the beef, and simmer until the meat is gray around the edges and still slightly pink in the center, 1 minute.

Meanwhile, add 1 tablespoon salt and the bok choy to the boiling water. Cook until the bok choy is almost tender, 2 to 3 minutes. Add the noodles, stirring to separate them, and cook until both the bok choy and noodles are tender, about 2 minutes longer. Reserving 1/3 cup cooking water, drain the noodles and bok choy, and return them to the pot. Add the sauce and reserved water, and cook over medium-low heat, stirring to meld the flavors, about 1 minute. Adjust the seasonings with salt and pepper to taste. Serve immediately. Makes 4 servings.