Step 1

Place stock, cinnamon, star anise and ginger in a large saucepan over medium-high heat. Add 2 cups (500ml) water. Bring to the boil, then reduce heat to medium and simmer for 15 minutes for flavours to infuse.

Step 2

Meanwhile, place noodles in a heatproof bowl and pour boiling water over to soften. Drain and set aside.

Step 3

Strain stock, discarding solids, and return to heat. When boiling, add bok choy and cook for 2 minutes until tender.

Step 4

Divide the noodles and beef among serving bowls and pour the very hot stock and vegetables over. The heat from the stock will cook the meat. Serve with mint, coriander, chilli and onion.