Instructions

1. Peel and grate or finely chop ginger.
2. Warm oil in a soup pot over medium heat. Add sliced onion and saute until softened. (If sticking, add a little water rather than oil to keep this a low-fat recipe.)
3. Add cinnamon stick and star anise and allow to hydrate, about 2 minutes. Add ginger and garlic. Stir about 1 minute. Add the chicken broth and soy sauce. Cover and bring to a boil, then medium-low and simmer.
4. Trim the ends of the bok choy and cut lengthwise into long quarters. Add to the pot to simmer. Add more water if necessary to cover. Cook bok choy 4-7 minutes.
5. Meanwhile, cut and trim beef and saute in a separate pan. Cook to desired doneness then set aside.
6. Add chili sauce to the soup gradually, to taste. Adjust salt to taste. Add the meat juices to the soup.
7. Prepare noodles separately and divide into soup bowls.
8. Divide meat into soup bowls.
9. Ladle soup into soup bowls. Hot soup should warm the noodles and meat. Garnish with chopped green onion.