Serves 2

This intriguing dish comes from Northern Thailand, where sticky rice is eaten with just about everything. The dried chilies give it a smokiness that I particularly enjoy.

Cinnamon Stewed Beef

1½ quarts water

2 tablespoons sugar

2 whole star anise

5 tablespoons soy sauce

1 clove garlic, smashed

2 tablespoons sweet soy sauce

1 (2-inch) piece of cinnamon stick

5 sprigs cilantro

1 celery stalk, sliced

1 pound beef sirloin, trimmed of all fat and cut into 1-inch cubes

1 bay leaf

  1. Place the water in a large soup pot and bring to a boil. Reduce heat to low and add the remaining ingredients.
  2. Simmer, adding more water if necessary, for at least 2 hours or until the beef is completely tender. If possible, let the stewed beef sit in the refrigerator overnight.
  3. To serve, place noodles or rice in the bottom of 4 soup bowls. Add pieces of beef and then ladle broth over. Sprinkle with chopped cilantro or sliced green onions if you like. Pass a vinegar-chili sauce of your choice as a dip for the beef.