If there is a lot of extraneous fat on the steak, you can cut it off and render it in a large Dutch oven or pot (add it to the pot cold then turn the heat to medium).

Otherwise, heat the oil in the pot and add the beef. Flip the beef around to brown all the sides, then remove from the pot.

Add the scallions, ginger, garlic, star anise, tomato, and white peppercorns and cinnamon stick, if using, to the pot and cook for a couple of minutes until very fragrant.

Add the rock sugar and stir around until it has mostly dissolved.

Return the beef to the pot and deglaze the bottom with the soy sauce and wine.

Add the beef broth and bay leaf, if using, and bring to a simmer. Cover and continue to simmer on low for an hour.

In the meantime, bring another pot of water to boil. Add the eggs (straight from the fridge) to the pot and set the timer for 7 minutes. Prepare an ice bath.

After 7 minutes, remove the eggs from the pot and plunge them into the ice bath. Once they are cool enough to handle, peel the eggs and set aside in the fridge to chill.

After an hour, check the beef for tenderness and the soup for flavor. Cook longer or adjust seasonings if needed.

When the beef is ready, transfer from the soup into another pot or container large enough to hold the soup. Strain the rest of the soup into the pot/container with the beef in it.

Add the peeled eggs, cover, let come to room temperature, then place in the fridge overnight.

When ready to serve, reheat the soup (remove the eggs first if you want to keep them jammy).

Blanch the veggies in boiling water until bright green and tender. Remove and then cook the noodles in the same boiling water.

Drain and portion the noodles into 3 bowls, ladle the soup and beef over the noodles and add the veggies.

Slice the eggs in half and add to the bowl. Serve with chili sauce if you like.