Spicy Chinese Beef Noodle Soup (Niu Rou Mian)

This robust soup is a perfect one-dish meal for cold weather. The mixture of beef, fine Asian noodles (or vermicelli) and spinach will appeal to many customers. While spicy, it is not a mouth-burning kind of heat. –Joanna Pruess

Serves: 4 (12-ounce) portions

Cooking Time: 45 minutes

2 ounces soy sauce
1 tablespoon + 1 teaspoon hoisin sauce
½ teaspoon whole anise seed
⅓ stick cinnamon
zest of 1 small orange, peeled in thin strips
3 cups water
½ tablespoon vegetable oil
1 ounce minced scallion, including light green parts, plus ½ ounce for garnish
½ ounce minced fresh ginger
1 ounce minced garlic
1 teaspoon red pepper flakes
3 cups chicken stock
1 pound beef chuck or stew meat, fat trimmed and cut into 1½-inch cubes
4 ounces Asian vermicelli noodles
¼ teaspoon salt
½ pound baby spinach leaves, stemmed
2 teaspoons toasted sesame oil

1. In a large pot, combine the soy sauce, hoisin sauce, anise, cinnamon, orange zests and water and bring to a boil; lower the heat and gently simmer.

2. In a large stockpot over high heat, heat the oil. Add scallions, ginger, garlic and pepper flakes and stir until fragrant, about 10 seconds. Pour in 2 cups of stock and bring to a boil. Add the meat and return to a boil. Turn the heat to low, cover the pot and simmer until the meat is completely tender, 1½ to 2 hours, skimming the pot occasionally if scum rises to the surface.

3. When the soup is almost done, in a large pot bring 1 cup of chicken stock to a boil. Add the noodles and salt, and cook until tender, 3 to 4 minutes; drain and add to the soup along with the spinach leaves and sesame oil. Ladle the soup into bowls, add a little minced scallion and serve hot.

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