Shredded beef and rice-noodle soup

Method

• Step 1
  Combine the beef, wine, dark soy sauce, onion, garlic, orange peel, ginger, star anise and cinnamon in a glass or ceramic bowl. Cover with plastic wrap. Place in the fridge overnight to marinate.
• Step 2
  Transfer the beef mixture to a large wok or saucepan. Add the chicken consomme, light soy sauce and sugar. Place over high heat and bring to the boil. Reduce heat to low and simmer, covered, for 2 hours or until beef is tender. Use a slotted spoon to transfer the beef to a large bowl. Use 2 forks to coarsely shred the beef. Return the beef to the soup with the choy sum. Remove from heat.
• Step 3
  Meanwhile, place the rice noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 minutes to soak. Drain well.
• Step 4
  Divide the noodles among serving bowls. Ladle over the soup. Top with green onions and coriander leaves. Serve immediately.