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Heat wok over medium heat, add oil and heat till hot. Stir-fry scallions, garlic, ginger, chili bean paste, cassia and star anise for 10 seconds or until fragrant. Transfer to a large saucepan or braising pan. Add the soy sauce and 9 cups of water. Bring to a boil, add the beef and return to a boil. Reduce heat and simmer, covered, for 1 1/2 hours, or until beef is very tender. Skim the surface occasionally to remove fat. Remove and discard ginger and cassia. Soak noodles in hot water for 10 minutes then drain and divide among 6 bowls. Add the spinach to the beef and bring to a boil. Serve the beef mixture over the noodles and sprinkle with chopped scallions and chili flakes.
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Thick wheat noodles — kitsune udon, yaki udon, hot pot
Wonton noodle soup powder — instant base for Cantonese wonton mein
Electric noodle maker — extrude fresh ramen, udon, pasta
Rendered beef fat — fries, deep frying, high-heat searing
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast