Spicy Beef and Noodles

 

1 pound boneless shell sirloin steak

Salt and pepper

1 tsp. plus 2 T. vegetable oil

4 cinnamon sticks

4 whole cloves

4 garlic cloves, sliced thin

1 (11/2-inch) piece fresh ginger, peeled and cut into thin strips

2 C. low-sodium chicken broth

2 T. soy sauce

1 tsp. red pepper flakes

4 packages instant ramen noodles, seasoning packets discarded

1 1/2 pounds flat-leaf spinach, stemmed and washed

 

Pat steak dry with paper towels and season with salt and pepper. Heat 1 tsp. oil in large skillet over medium-high heat until just smoking. Add steak and brown on both sides, about 3 minutes per side. Transfer steak to plate and tent with foil.    Reduce heat to medium and add remaining 2 T. oil, cinnamon, and cloves. Cook until cinnamon sticks unfurl, about 1 minute. Add garlic and ginger and cook until soft, 1 to 2 minutes. Add broth, soy sauce, and pepper flakes, scraping up any browned bits. Increase heat to high and simmer until reduced by half, about 8 minutes. Discard cinnamon and cloves. Meanwhile, bring 4 quarts water to boil in large pot. Cook noodles until almost tender, about 2!4 minutes. Stir in spinach and cook until wilted, about 30 seconds. Reserve Vi C. cooking water, drain, and return noodles and spinach to pot. Add sauce and reserved cooking water (if needed) and cook over medium-low heat until flavors meld, about 1 minute.  Divide noodles among individual bowls. Slice meat against grain and serve over noodles.