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Spicy Beef and Noodles

From

October/November 2005

Spicy Beef and Noodles

We developed our Spicy Beef and Noodles recipe to simplify a traditional Vietnamese soup recipe, while using ingredients found at the local supermarket. Making the broth in the same pan used to sear the beef imparts valuable beef flavor. We prefer prepared chicken broth to beef broth; the latter can taste thin and tinny. Toasting the cinnamon sticks and cloves helps bloom their flavor. Using instant ramen noodles saves time. To save dishes, we cooked the spinach with the noodles once the latter were cooked through.

Serves 4 to 6

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

Ingredients

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