Bok Choy, Beef, And Chinese Egg Noodles With Spicy Sauce

Submitted by: admin on April 2, 2020

Serves 4


1-1⁄2 tablespoons vegetable oil
2 (3-inch-long) cinnamon sticks, broken in half
2 whole cloves
1 teaspoon anise seeds
4 garlic cloves, sliced thin
1 (1-inch) piece ginger, peeled and sliced into thin matchsticks
1 cup low-sodium chicken broth
1-1⁄2 teaspoons Asian chili-garlic sauce
8 ounces beef sirloin or rib-eye steak, trimmed, halved crosswise, and sliced thin across the grain
Salt and pepper
1-1⁄2 pounds bok choy, bottom 2 inches of base discarded, remainder cut crosswise into 3⁄4-inch pieces
Salt and pepper
12 ounces fresh Chinese egg noodles


  1. FOR THE SAUCE: Heat oil in a large sauté pan over medium-high heat until shimmering. Add cinnamon sticks, cloves, and anise seeds and stir until cinnamon sticks unfurl and cloves pop, about 1 minute. Add garlic and ginger and cook until beginning to soften, about 2 minutes. Add chicken stock and chili-garlic sauce, reduce heat to medium-low, and simmer until liquid reduces by half, about 4 minutes.
  2. Remove cinnamon sticks and cloves. Add beef and simmer until meat is gray around edges and still slightly pink in center, about 1 minute. Remove from heat, season with salt and pepper to taste, and cover to keep warm.
  3. FOR THE GREENS AND NOODLES: Meanwhile, bring 5 quarts water to boil in large pot. Add bok choy and 1 tablespoon salt and cook until bok choy is almost tender, 4 to 5 minutes. Add noodles and cook until bok choy and noodles are tender, about 2 minutes longer. Reserve 1⁄3 cup cooking water, drain noodles and bok choy, and return to pot. Add sauce and reserved cooking water and cook over medium-low heat, stirring to meld flavors, about 1 minute. Season with salt and pepper to taste and serve immediately.


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