1Heat oil in a large saucepan until shimmering.
2Add the beef and cook until browned on first side, about 4 minutes on each side.
3Put the beef aside to the bowl.
4Add more oil to the and wait until shimmering.
5Add the sliced ginger, garlic and chilies. Cook for about 30 seconds.
6Add the chopped tomato and stir for another 30 seconds.
7Add the sugar and stir until dissolved.
8Add the chilli bean sauce and stir for about 1 min.
9Return the beef to the pan.
10Add the rice wine and all the spices and cook for 1 min.
11Add the Sichuan peppercorns, soy sauce and the water. Bring to a boil.
12Then reduce heat to a simmer and cover.
13Cook until beef is tender, about 1-1,5 hours or until the beef is tender.
14Use tongs to remove the beef cubes from the soup and set it aside in a bowl.
15Remove all solid pieces from the soup like gingers, peppercorns and anees. Return the beef to the soup and add the greens like spinach or pak choi.
16Prepare the noodles according to the directions on the package.
17Serve the cooked noodles into the bowls and ladle the soup with beef over the noodles and serve.