Prep time 10 minutes
Cook time 45 minutes
Yield: Serves or Makes 3
Toss the steak in a splash of soy sauce, salt, and pepper. Marinate for at least 30 mins. In a wok, heat up the vegetable oil. Add the garlic and ginger slices and toast them for about a minute. Add the beef and cook HALFWAY through. They will continue cooking in the broth later on. Remove the steak and set aside. Add in the Szechuan peppers, star anise, cinnamon stick, bay leaves, cumin seeds, fennel seeds, and coriander seeds. Toast until fragrant (about 2 mins). Add the chili bean paste (optional for 🌶) and toast for another minute.
Add in the beef broth, sugar, and onion. Bring the broth to a boil and add in the soy sauce and fish sauce. Season the broth with Chinese five spice, salt, and pepper. Lower the heat and simmer for at least 30 mins. (The longer it simmers the more flavorful the broth is).
In a separate pot, boil the noodles. Once the broth is ready, strain it through a fine mesh strainer so that only a clean liquid broth remains. Add it back to the pot and add the beef. Cook together for about 10 mins or until beef is fully cooked. Add in the noodles and let it simmer for about 5 more mins then serve hot. Finish it off with toppings & enjoy!