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Place the beef in a large pot and cover with cold water. Bring to a boil over medium-high heat.
Once boiling, skim off any impurities. Remove the beef and discard the water.
Optional: Rinse the beef under hot or warm water. Avoid rinsing with cold water.
In a clean, dry pan over medium-low heat, heat oil and sugar to allow it to melt. Do not stir; just let it gradually melt and turn golden brown. Once it reaches a golden amber color, add the beef back in.
Add in ginger, green onion, star anise, cinnamon stick and bay leaves. Turn up the heat and stir-fry for a minute.
Add a splash of Shaoxing wine, cook until the liquid evaporates.
Make a space in the middle and add Doubanjing, stir fry it and then mix everything together. Cook for 1 minute.
Add soy sauce, dark soy sauce, oyster sauce and black pepper. Mix well.
Add hot water to cover the beef.
Cover the pot and simmer on low heat for about one hour, or until the beef is tender and easily shreds.
While the beef is braising, cook your noodles according to the package instructions.
Lightly blanch bok choy in boiling water until just tender (about 2 minutes).
Place cooked noodles and bok choy in individual bowls, then pour the beef and hot broth over the top.
Garnish with fresh cilantro, green onions, and chili (if desired). Serve hot and enjoy!