Fill large pot with water. Place on stove. Rinse beef flank under cold water and place it into pot. Bring it to a boil and dump all the water out. Refill the pot with clean water and bring it back to a boil and dump water out again. This is to clean the meat of any impurities.

Rinse all the beef under cold water and cut them to smaller bite sized pieces. Set aside. Meat is probably still a bit raw but that’s okay.

Slice tomatoes and onions into wedges, peel and crush all garlic from bulb and slice ginger. Set aside.

In a large bowl mix light soy sauce, dark soy sauce, sugar, xiao xing wine, spicy bean paste and five spice. Set aside.

Heat 2 tbsp of olive oil in large pan and throw in garlic, ginger and onions on medium heat. Sauté until onions are semi translucent.

Add in sliced tomatoes and let it cook for a bit then place all the cut beef into pan and stir fry everything for 5 mins. Put black pepper in and stir for 2 minutes.

Add in mixed sauce at high heat and stir until all is coated. Let it simmer for another 5 minutes on medium heat.

Place anise, cinnamon stick and the other black thing in picture (3 only) into cotton sleeve or new nylon sock and tie it close.

Prepare instant pot or pressure cooker and place whole beef pan into pot and above spice pouch. Add in water and seal the lid. Make sure to set the seal properly for either pots. Cook for 60 minutes. When done let it vent and open carefully staying away from the steam. Remove and throw away spices inside pouch. (You can reuse it if you want to wash it or throw it away)

While broth is cooking, dice pickled/sour mustard into small pieces. Smaller the better and place into lidded container. Refrigerate.

Remove noodles from pot and rinse under cold to wash excess starch.