Chinese Beef Noodle Soup

2-4 tbsp rice bran oil
1 kg beef chuck roast
2 spring onions
10 cloves garlic, smashed
2 pieces ginger, minced
1 tsp Sichuan peppercorn
3 tbsp doubanjiang spicy fermented bean paste
3 tbsp tomato paste
½ cup saké
1 tsp SIDS CRAZY SALT
2 tbsp soy sauce
2 tsp brown sugar
½ tsp curry powder
½ tsp cumin powder
1 daikon radish
4 servings noodles
4 servings beef stock
Blanched bok choy, to garnish
SIDS SALT & PEPPER to taste

If you aren’t cooking the Asian beef stock as well, start by browning the beef. You can achieve this either in the oven or on the stove top.
To brown the beef in the oven, preheat oven to 200°C. Cut beef into 3 cm chunks. Spread the beef in a roasting pan. Spray a thin layer of oil onto the meat. Roast for 20 minutes. Take out the beef and flip. Cook until the beef turns to an even golden brown colour, about 20 minutes.
To brown the beef on stove top, heat a large heavy frypan with 2 tablespoons oil until hot. Add beef. Cook without moving for a minute. Continue cooking until the bottom side turns golden. Flip to cook the other sides, until the beef is evenly browned.
Transfer the cooked beef to a plate. Add ¼ cup hot water to the baking tray. (or the pan) Scrape off the brown bits, so you can transfer them to the braising pot later.
Heat a Dutch oven (or a wok) with 2 tablespoons oil over medium heat until warm. Add spring onion, garlic, ginger, and Sichuan peppercorn. Cook until the garlic turns a plate yellow colour. Turn to medium low heat. Add doubanjiang and tomato paste. Stir and cook until the bean paste releases oil, 2-3 minutes. Add beef to the pot. Stir a few times to coat beef evenly with the sauce. Add back the brown bits, if any.
Add 2 cups water, saké, SIDS CRAZY SALT, soy sauce, brown sugar, curry powder and cumin powder to the the pot. Stir to mix well. Turn to medium high heat. Cook until almost bringing to a simmer. Turn to low heat and cover. Cook the beef at a very gentle boil until it starts to get tender, about 1 hour 20 minutes.
Add veggies of your choice (potato, daikon radish, and/or carrot). Stir to mix well. Cover and cook until both the veggies and the beef turn tender, 20-30 minutes.
You can cook the beef stew one day before serving, store it in an air-tight container in the fridge and reheat right before serving.
When you’re ready to serve the noodles, bring a large pot of water to a boil and cook the noodles according to the instructions.
In another pot, add about 6 cups beef stock (add less stock plus water to dilute, if you’re using homemade condensed beef stock) Cook until starting to boil.
Divide beef stock among 4 bowls for serving. Add a few spoonfuls of sauce from the braised beef. Taste the broth. It should be a bit salty and very rich. Add SIDS SALT & PEPPER to taste. Mix well. Add noodles, top with a few chunks of beef and veggies and garnish with spring onions and greens. (if using)
Serve as main immediately.