In a large pot, add the beef chunks, 3 slices of ginger, 1 stalk of green onion (cut into a few pieces), and 1 tbsp of cooking wine. Fill with cold water, making sure the beef is fully submerged.

Bring to a boil over high heat, then reduce to medium-low and simmer for 5 minutes. Skim off any impurities from the surface.

Remove the beef chunks and rinse them clean under running water. Discard the blanching liquid.

Heat 1 tablespoon of oil in a Dutch oven (preferred) or large pot over medium-high heat.

Add sliced onions and the remaining green onion (cut into pieces), sauté for 2-3 minutes.

Add the blanched beef, Doubanjiang, cinnamon stick, dried red chili, star anise, and bay leaves. Stir and cook for 1-2 minutes to release the fragrance.

Add tomato and carrot chunks, then sauté for another 2 minutes.

Pour in 6-7 cups of water, then add sugar, soy sauce, dark soy sauce, oyster sauce, and salt. Bring to a boil, then lower to a simmer. Cover and simmer on low heat for at least 2 hours, or until the beef is tender and the broth is rich and flavorful.

Cook your flour noodles according to the package instructions.

In a separate pot, blanch the bok choy until just tender. Drain and set aside.

Add the cooked noodles and bok choy to a bowl. Then, ladle the beef and soup over the noodles. If you prefer a clear broth, you can use a fine mesh strainer to strain out the aromatics (like the cinnamon stick, star anise, and bay leaves, cooked tomatoes, etc.) before serving.

Top with chopped scallion or fresh cilantro. Feel free to serve with some chili crisp and/or Chinese pickled mustard greens to take your beef noodle soup to the next level!

Serve hot and enjoy this comforting bowl of beef noodle soup!