Cinnamon Stewed Beef
- 1½ quarts water
- 2 tablespoons sugar
- 2 whole star anise
- 5 tablespoons soy sauce
- 1 clove garlic, smashed
- 2 tablespoons sweet soy sauce
- 1 (2-inch) piece of cinnamon stick
- 5 sprigs cilantro
- 1 celery stalk, sliced
- 1 pound beef sirloin, trimmed of all fat and cut into 1-inch cubes
- 1 bay leaf
Instructions:
Cinnamon is not a spice we Westerners typically use in savory dishes, but it is great at balancing spice or salt.
- Place the water in a large soup pot and bring to a boil. Reduce heat to low and add the remaining ingredients.
- Simmer, adding more water if necessary, for at least 2 hours or until the beef is completely tender. If possible, let the stewed beef sit in the refrigerator overnight.
- To serve, place noodles or rice in the bottom of 4 soup bowls. Add pieces of beef and then ladle broth over. Sprinkle with chopped cilantro or sliced green onions if you like. Pass a vinegar-chili sauce of your choice as a dip for the beef.