Beef Cinnamon Noodles

Beef Cinnamon Noodles is something I've made for many years now. I found this recipe in Cooking Light in 2001 and loved it. I make this dish when I feel like I need something comforting. It is rich and flavorful and healthy at the same time. I serve mine with rice noodles, but you can use your favorite side dish to accompany it ( I thought that the thin noodles weren't as good as the wide but I did not have any other variety on hand) The meat is simmered in a soy sauce-based mixture for a long time until tender. Seasoned with ginger, garlic, and cinnamon for extra flavor. I know that cinnamon and beef combination is not necessarily the first thing that comes to mind but it is FABULOUS! Give it a try and let me know what you thought.... I think you'll be impressed, with how little effort yields such a great result!

Beef Cinnamon Noodles



* 5 cups water
* 1 1/2 cups rice wine or sake
* 3/4 cup low-sodium soy sauce
* 1/4 cup sugar
* 2 teaspoons vegetable oil
* 2 pounds beef stew meat, cut into 1 1/2-inch cubes
* 8 green onions, cut into 1-inch pieces
* 6 garlic cloves, crushed
* 2 cinnamon sticks
* 1 (1-inch) piece peeled fresh ginger, thinly sliced
* 1 (10-ounce) package fresh spinach, chopped
* 4 cups hot cooked wide lo mein noodles or vermicelli (about 8 ounces uncooked pasta)

Preparation

Combine first 4 ingredients in a large bowl; stir with a whisk. Set aside.

Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; add half of the beef, browning on all sides. Remove from pan. Repeat procedure with remaining oil and beef. Return beef to pan; add water mixture, onions, garlic, cinnamon, and ginger. Bring to a boil; cover, reduce heat, and simmer 2 hours or until beef is tender. Discard ginger slices and cinnamon. Stir in spinach; cook 3 minutes or until wilted. Serve over noodles.