5 cups water
1 1/2 cups rice wine or sake
3/4 cup low-sodium soy sauce
1/4 cup granulated sugar
2 teaspoons vegetable oil
2 pounds beef stew meat, cut into 1 1/2-inch cubes
8 green onions, cut into 1-inch pieces
6 garlic cloves, crushed
2 cinnamon sticks
1-inch piece peeled fresh ginger, thinly sliced
1 (10 ounce) package fresh spinach, chopped
4 cups hot cooked wide noodles or vermicelli
    (about 8 ounces uncooked pasta)

Combine water, rice wine, soy sauce and sugar in a large bowl; stir with a whisk. Set aside.

Heat 1 teaspoon oil in a large Dutch oven over medium-high heat; add half the beef, browning on all sides. Remove from pan. Repeat procedure with remaining oil and beef.

Return beef to pan; add water mixture, onions, garlic, cinnamon and ginger. Bring to a boil; cover, reduce heat, and simmer 2 hours.

Discard ginger slices and cinnamon. Stir in spinach; cook 3 minutes or until wilted. Serve over noodles.

Yields 8 servings.