Step 1

Heat the oil in a saucepan over high heat. Add the ginger, garlic, green onions and the beef and brown on all sides.

Step 2

Add the sherry and season with a little salt and pepper and allow the sherry to cook a minute.

Step 3

Cover with the beef stock.

Step 4

Add the star anise, five-spice powder, and cinnamon, and bring to a boil.

Step 5

Lower the heat and simmer for one to two hours, until the meat is tender. If the liquid level dissipates during cooking, add a little water to bring it back up to the original level.

Step 6

Once the beef is tender, discard the whole spices and the chunks of ginger and garlic and put the meat to one side.

Step 7

Heat the liquid through, adding the dark & light soy sauce, fish sauce, and oyster sauce. Taste if the flavor is too intense, add more water.

Step 8

Bring a saucepan of water to the boil and cook the noodles according to the package instructions (being careful not to let them get too soft).

Step 9

while the noodles cook, Add the Chinese cabbage & Bok choy to the soup & cook until tender, but not soft (1-3 minutes depending on how you like it).

Step 10

Strain the noodles & divide them between the serving bowls.

Step 11

Divide the beef between the bowls and pour over the hot soup.

Step 12

Sprinkle over the sliced green onions and serve.