In a large pot, heat 2 tablespoons of canola oil over medium heat until shimmering. Add 1 tablespoon of Szechuan peppercorns and sauté for about 1-2 minutes, just until fragrant, then discard the peppercorns.

In the same pot, add 1.5 pounds of cubed boneless beef chuck roast and 2 tablespoons of freshly grated ginger. Cook for 8-10 minutes, stirring occasionally, until the beef is browned on all sides.

Pour in 6 cups of water, then add 1/4 cup of reduced-sodium soy sauce, 1/4 cup of Shaoxing cooking wine, 2 tablespoons of rock sugar, and 2 tablespoons of chili bean paste. Toss in 2 star anise, 2 bay leaves, 4 chopped green onions, 4 dried Szechuan chiles, and 1 teaspoon of salt. Bring this mixture to a boil.

Once the broth is boiling, reduce the heat to low and let it simmer for 30 minutes.

After 30 minutes, stir in 2 sliced carrots and 1 sliced daikon radish, then continue simmering for another 25-30 minutes.

Once the vegetables are tender, carefully remove and discard the star anise, bay leaves, and dried chiles from the soup.

As the soup finishes, cook your Chinese noodles according to package directions—usually about 5-7 minutes in boiling water. Drain the noodles and add them directly into the soup pot.

Ladle the steaming soup into bowls and top with additional chopped green onions, a drizzle of sesame oil, and a dab of chili bean paste for extra heat if desired.