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1
Preheat the oven to 350.
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2
In a medium nonreactive bowl, combine 3 cups of water and the sherry, orange juice, soy sauce, honey, cinnamon, five-spice powder, garlic, ginger, coriander seeds and crushed red pepper.
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3
In a large enameled cast-iron casserole, heat the oil over moderately high heat.
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4
Season the beef with salt and pepper.
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5
Add the beef to the casserole and cook until browned, about 5 minutes per side.
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6
Drain any fat.
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7
Add the onion and the sherry mixture to the meat, cover and bring to a boil.
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8
Cook the meat in the oven for about 2 1/2 hours, or until very tender; turn the meat halfway through cooking.
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9
Meanwhile, in a large bowl, cover the rice noodles with cold water and let soften, 20 to 30 minutes.
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10
Drain and set aside.
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11
Transfer the beef to a large platter, cover with foil and keep warm.
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12
Skim the fat from the broth and add the bok choy and red bell pepper, if using.
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13
Simmer over moderate heat until the bok choy is just tender, 3 to 5 minutes.
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14
Season with salt and pepper.
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15
Add the noodles and simmer just to heat through.
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16
To serve, cut the beef across the grain into 1/2-inch-thick slices.
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17
Transfer the noodles to 6 warm shallow bowls and top with slices of beef, red bell pepper and bok choy.
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18
Ladle the broth over all and garnish with the cilantro and mint.
