Sichuan Spicy Beef Noodle Soup

Instructions

1. Prepare the beef
   Bring a large pot of water to a boil. Add beef cubes and boil for 1 minute to remove impurities. Drain and rinse the beef under cold water, then pat dry with paper towels.
2. Create the flavor base
   Heat vegetable oil in a large heavy-bottomed pot over medium-high heat. Add doubanjiang and stir-fry for 1-2 minutes until fragrant and the oil turns red. Add ginger, garlic, and white parts of green onions, stir-frying for another minute.
3. Brown the beef
   Add the beef cubes to the pot and brown on all sides, about 5 minutes. Add Sichuan peppercorns, star anise, bay leaves, and cinnamon stick, stirring to toast the spices slightly.
4. Deglaze and braise
   Pour in Shaoxing wine to deglaze the pot, scraping up any browned bits from the bottom. Add beef broth, soy sauce, and dark soy sauce. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until beef is tender and easily pulls apart.
5. Prepare the noodles
   About 10 minutes before serving, cook the noodles according to package instructions. Drain well and divide among serving bowls.
6. Assemble the soup
   Remove and discard the whole spices (star anise, bay leaves, cinnamon stick) from the broth. Taste and adjust seasoning if needed. Ladle the hot broth and beef chunks over the noodles in each bowl.
7. Garnish and serve
   Garnish each bowl with sliced green parts of green onions. Optionally, add chopped cilantro, blanched bok choy, and a drizzle of chili oil. Serve immediately while hot.