By Ling-Ling Shih
- 2 T-bone steak
- 4 cloves of chopped garlic and slices of ginger
- Spinach or bokchoy or leaks
- Green onion if available
- One Cinnamon stick (optional)
- One small tablespoon of soy sauce (optional)
- Chili paste (half to one spoon—optional
- 3 to 4 tablespoons of vinegar
- Boil 2 big T-bone steaks with just enough water covering it and then toss the water after the T-bone steak has turned color. Then add a fresh pot of water (no more than 2/3 full–I used 10-inch pot), chopped garlic, and a cinnamon stick (optional) and simmer it for 1 & 1/2 hr to 2 hr after it boils. (You want to make sure you add enough water in the pot. You want to have enough broth to cover the noodles when you add them in later.)
- After simmering about 1.5 to 2 hrs, add salt, pepper, chili paste, soy sauce and some vinegar to your taste. If you don’t like it spicy, don’t add Chili paste. Keep it simmer while your noodles are cooking in another pot of water.
- Add spinach (or Chinese cabbages), add chopped green onion or leek into the beef soup and cook them for two minutes.
- Add cooked noodles in the soup before serving. (Cook the noodles according to the instructions on the package)
- After adding the noodles, you have a large pot of beef noodle soup to serve your family!
- Chinese often serve it in a large bowl and enjoy it as a complete meal. Delicious! I am a big eater. One bowl is not enough for me.