Spicy Beef and Noodles

By lorik

If your market carries fresh Chinese egg noodles, use two 9-ounce packages in place of the ramen noodles

Ingredients

• 1 pound boneless shell sirloin steak
• Salt and pepper
• 1 teaspoon vegetable oil plus 2 additional tablespoons
• 4 cinnamon sticks
• 4 whole cloves
• 4 cloves garlic, sliced thin
• 1 1/2 inch piece fresh ginger, peeled and cut into thin strips
• 2 cups low-sodium chicken broth
• 1 teaspoon red pepper flakes
• 2 tablespoons soy sauce
• 4 packages instant ramen noodles (seasoning packets discarded)
• 1 1/2 pounds fresh spinach, stem ends trimmed

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Season steak with salt and pepper. Heat 1 teaspoon oil in large skillet over medium-high heat until just smoking. Add steak and brown on both sides, about 3 minutes per side. Transfer steak to plate and cover with foil.

2. Reduce heat to medium and add remaining 2 tablespoons oil, cinnamon, and cloves. Stir-fry until cinnamon sticks unfurl, about 1 minute. Add garlic and ginger and cook until soft, 1 to 2 minutes. Add broth, pepper flakes, and soy sauce, increase heat to high, and simmer until reduced by half, about 8 minutes. Discard cinnamon and cloves.

3. Meanwhile, cook noodles in large pot of water until almost tender, about 2 1/2 minutes. Stir in spinach and cook until wilted, about 30 seconds. Reserve 1/3 cup noodle water; drain and return noodles and spinach to pot. Add sauce and reserved water (if needed) and cook over medium-low heat until flavors meld, about 1 minute. Divide noodles among individual bowls. Slice meat thinly against grain and place on top of noodles. Serve.