Slow-cooker Thai Beef Noodle Soup | Marion's Kitchen

Ingredients

• 1 cinnamon stick
• 1 tbsp vegetable oil
• 1 tbsp dark soy sauce
• ¼ cup soy sauce
• 3 whole star anise
• 6 garlic cloves, peeled, roughly chopped
• 6 coriander (cilantro) roots, cleaned, coarsely chopped
• 1 tsp whole black peppercorns
• 500g (1 lb) beef chuck steak (or gravy beef, stewing beef or brisket), cut into bite-size pieces
• 1.5 litres (1.6 qt) beef stock
• 300g (10.5 oz) Asian beef balls (optional)
• 2 cups sliced Asian greens (e.g. bok choy, pak choy, Chinese young kale)
• cooked noodles, to serve (e.g. rice noodles or egg noodles)
• fish sauce, to season
• 1 cup bean shoots, to serve
• Thai basil leaves, to serve