Bok Choy and Chinese Egg Noodles with Spicy Beef Sauce

Name: Bok Choy and Chinese Egg Noodles with Spicy Beef Sauce
Cuisine: Asia, Chinese
Ingredients: 1 1/2 tablespoons, vegetable oil; 2 , cinnamon sticks (3-inch), broken in half; 2 , whole cloves; 1 teaspoon, anise seed; 4 medium cloves, garlic, slivered; 1 inch piece, fresh ginger, cut into fine julienne; 1 cup, chicken stock or low-sodium canned chicken broth; 1 1/2 teaspoons, Asian chile paste; 1/2 pound, beef sirloin or rib eye steak, halved crosswise, each half sliced thin across the grain; , Salt and ground black pepper; 1 1/2 pounds, bok choy, washed well, bottom 2 inches of base discarded, remainder cut crosswise into 3/4-inch pieces; 1 package, Chinese egg noodles (12 ounces)

Main Courses
Asia
Chinese
Pasta, Grains, Rice & Beans
Fruits & Vegetables
Meat
Vegetables
Pasta
Beef
Weeknight

Appears in Cook's Illustrated January/February 1998

By cooking noodles and winter greens together and then adding the sauce, you can save considerable time and still end up with full-flavored weeknight fare.

SERVES 4

TIME 1 hour

Bok Choy and Chinese Egg Noodles with Spicy Beef Sauce

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