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About the Dish

  • Tamari


  • White Cooking Wine

    White Cooking Wine

  • Cinnamon Sticks

    Cinnamon Sticks

  • Star Anise

    Star Anise

  • Dried Plums

    Dried Plums

  • Ginger


  • Tenderloin Tips

    Tenderloin Tips

  • All Purpose Flour

    All Purpose Flour

  • Canola Oil

    Canola Oil

  • Carrot


  • Long Noodles

    Long Noodles

  • Onion


  • Baby Bok Choy

    Baby Bok Choy


Please read the entire recipe before beginning.
In a medium saucepan, combine 1 1/2 cups water, soy sauce, wine, cinnamon stick, star anise and dried plums. Cut ginger into three equal slices, and add to the pan. Peel and halve the garlic cloves, and add to the pan. Place saucepan over high heat. As soon as the liquid comes to a boil, remove from the heat and cover.
Prepare your mise en place: Drain the beef and pat dry with paper towels; cut the largest pieces in half, so that all the pieces are as evenly bite sized as possible. Peel and cut the carrots into bite-size pieces. Peel and halve the onion; cut the halves into thin slices. Wash the bok choy, cut in half lengthwise, thinly slice the stems crosswise, and cut the leaves into bite-size pieces.
In a small bowl, toss the beef with the flour. Heat a large sauté pan over medium-high heat; add the cooking oil. When the oil is hot, add the beef and cook without stirring or moving, 2-3 minutes, or until seared on the bottom. Turn once, and cook 1-2 minutes to brown the other side. Remove the aromatics (garlic, ginger, cinnamon, star anise, plum) from the cooking liquid, and add the beef. Reserve the saute pan for later use.
Return the saucepan with the beef to medium-high heat and simmer, covered, 5 minutes. Add the carrots and cook an additional 15 minutes, or until the beef is tender.
While the beef and carrots are simmering, fill a saucepot 2/3 full with water, and place over high heat. When the water comes to a boil, add the noodles, and cook 5 minutes.
While the noodle cooking water comes to a boil, return the saute pan to medium-high heat. Add remaining 1 tablespoon cooking oil to the saute pan, then add onion. Cook while stirring 3-4 minutes, or until they are translucent. Add bok choy stems and cook 1-2 minutes more, then add the leaves, cook while stirring until the leaves have just wilted. Drain and rinse the pasta under running hot water, then add to the saute pan. Stir to combine.
Divide the noodle mixture between 2 bowl. Serve the beef and liquid over the noodle mixture. Enjoy!