• Bring a large pot of water to boil. Give the meat a rinse then add them to the boiling water and boil them for 5 minutes. This method, called parboiling, releases impurities yielding a better tasting dish. Drain the meat and rinse thoroughly with fresh water to remove any impurities. Set aside.

Electric Pressure Cooker

• Place beef, ginger, garlic, cinnamon stick, star anise and rock sugar in the inner cooking pot of an electric pressure cooker.
• In a small bowl, combine sauce ingredients and pour the sauce evenly over the beef.
• Close and lock the lid, making sure the steam knob is on Sealing/Locked. Pressure cook on high for 35 minutes.
• Once the pressure cooking is done, either quick release the pressure or let the pressure naturally release.
• Press Sauté to simmer the sauce. Skim some of the fat, if desired. In a small bowl, dissolve cornstarch in water and stir the slurry into the sauce. Heat through until the sauce thickens.

Stovetop

• In a large stock pot, add beef, ginger, garlic, cinnamon stick, star anise and rock sugar.
• In a small bowl, combine sauce ingredients and pour the sauce evenly over the beef.
• Add enough water to just cover the ingredients.
• On high heat, bring the pot to a boil. Turn the heat down to low, cover and let simmer for 1½-2 hours until the meat is tender.
• Skim off and discard some of the fat that has floated to the top, if desired.
• In a small bowl, dissolve cornstarch in water and stir the slurry into the sauce. Heat through until the sauce thickens.

To Assemble

• Meanwhile, prepare the other ingredients for assembling: heat up the chicken broth, heat noodles through and cook the green leafy vegetables.
• Place noodles in individual serving bowls, pour hot chicken broth over the noodles, top with vegetables and beef with some sauce. Garnish with green onion.