Tibetan Spicy Beef Noodle Soup (Thukpa)

Place beef chunks in a large pot with enough water to cover. Bring to a boil, then drain and rinse the beef to remove impurities. Return beef to pot.

Add onion, garlic, ginger, star anise, cinnamon stick, Sichuan peppercorns, soy sauce, doubanjiang, and sugar to the pot. Cover with fresh water (about 2 liters). Bring to a boil, then reduce heat to low, cover, and simmer for 1.5-2 hours until beef is tender. Season with salt to taste.

While broth simmers, make the noodles. Combine flour and 1/2 teaspoon salt in a bowl. Gradually add water and mix until a dough forms. Knead on a floured surface for 10 minutes until smooth. Cover and rest for 30 minutes.

After resting, divide dough into 4 pieces. Roll each piece into a long rope about 1 cm thick. Cut into small pieces and roll each piece into a thin noodle shape. Alternatively, stretch the dough into hand-pulled noodles. Set aside on a floured tray.

Remove cooked beef from broth and shred or slice into bite-sized pieces. Strain broth if desired, discarding solids. Return broth to pot and keep warm.

Bring a separate pot of salted water to a boil. Cook noodles in batches for 2-3 minutes until they float and are tender. Drain and divide among bowls.

Add bok choy or spinach to the boiling water for 30 seconds, then drain and place over noodles.

Ladle hot broth over noodles and greens. Top with shredded beef, sliced green onions, and a drizzle of chili oil. Garnish with cilantro. Serve immediately.