In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.

Add the minced garlic, sliced ginger, and chopped green onions. Sauté until aromatic.

Add the beef chunks to the pot and sear until browned on all sides.

Pour in the soy sauce, Chinese rice wine or dry sherry, dark soy sauce, and brown sugar. Stir to coat the beef in the flavorful sauce.

Add the cinnamon stick, star anise, and dried red chilies.

Pour in the beef broth or water and bring to a boil. Reduce heat and simmer for at least 2 hours, or until the beef is tender.

Cook the noodles according to package directions. Drain and set aside.

Divide the noodles among bowls. Ladle the broth and beef over the noodles.

Garnish with blanched bok choy and chopped cilantro. Serve with chili oil, if desired.