Asian Cinnamon Beef
Asian Cinnamon Beef
So this recipe was another one that was recommended to me by my coworker’s wife, Barb. (amazing woman, never steers me wrong) I made this dish for the first time late last year. I have probably made it every other week since we first tried it. It’s so yummy.
During Christmas break, Lyle and I were both hit with a pretty nasty cold. This soup did just the trick. It’s loaded with good-for-you ingredients like spinach, ginger, and garlic. The spice also helps so that when you’re all stuffed up, you’ll still be able to taste this delicious soup. Trust me, next time you’re feeling under the weather, add this to your dinner rotation. It also heats up really well.
Full disclosure: I did NOT make up this recipe. It’s from this awesome cookbook by Nina Simonds. We did make some adjustments to the soup to make it more of our taste. For example: we really love ginger so while the original recipe only called for a few slices of ginger to be removed after the soup simmers, I prefer to grate up a good bit of fresh ginger as well as rough chop a little bit to add to the soup. It makes the ginger flavor a lot more intense which I think helps to counteract the large amount of garlic going on in the soup. I do highly recommend adding this cookbook to your Amazon cart the next time you’re browsing. It has a lot of great asian recipes including tons of sauces and dressings.
There are a few ingredients in this recipe that, if you’re not used to cooking asian foods, you might not already have on hand. The aniseed you can find in the spice aisle at your grocery store. I bought the small spice container and have made this dish multiple times without restocking so that should be fine for you to get. It’s really important that you also get cinnamon sticks. I wouldn’t recommend ground cinnamon since the flavor is more potent and you’re going to be simmering these in the broth so the sticks hold up better.
Also, make sure that you’re using low sodium soy sauce. It’s a better idea to add your own salt to taste when finishing the dish rather than using regular soy sauce. Similar to butter, there’s no sodium standard for soy sauce and it can vary greatly from brand to brand. You can see that we use Tamari rather than soy sauce. Tamari is the Japanese version of soy sauce and tends to be thicker than Chinese soy sauce. Tamari contains less wheat than Chinese soy sauce, and might be a good option to look into if you have gluten intolerance. We like Tamari because I think it has a much more intense flavor and is a little thicker than regular soy sauce. The other items like udon noodles and the Thai chili paste you can likely find in your grocer’s asian aisle. If you’re in a pinch, you can use regular fettuccine in place of the udon noodles.
Ready for the recipe?
Serves: 4 to 6