Hunan Style Spicy Beef Soup

Cut the Beef flank into 3-4 cm chunks. Bring a pot of Water to a boil, add the Beef flank, and blanch for 5 minutes to remove impurities. Drain and rinse the Beef flank under cold water.

Prepare the Ginger by slicing, Garlic by smashing, and Scallion by separating white and green parts. Slice the white parts of the Scallion into 2 cm pieces.

Heat the Vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced Ginger, smashed Garlic, white parts of Scallion, Dried red chilies, Sichuan peppercorns, Star anise, and Bay leaf. Stir-fry until fragrant, about 2 minutes.