Add the 2-pound chunk of chuck to a large pot of water, bring to a boil, and boil for 3 minutes. Remove the beef, allow to cool, then cut into bite-size, 1½-inch cubes.
Add 4 tablespoons cooking oil to a wok or dutch oven over a medium-low flame. Add the ginger, garlic and green onions and stir-fry briefly, until fragrant. Add the dried chilies, cumin, star anise, black cardamom and doubanjiang and continue to stir-fry briefly until the douban is toasty, being careful not to scorch it. Add the beef and water and bring to a boil. Skim off any remaining sludge from the top of the water, then add the wine, soy sauce and dark soy sauce.
Reduce heat, cover pot and simmer for 1 hour, stirring every 15 minutes or so. After 1 hour, remove the lid and simmer for another ½ to 1 hour. The length of time will depend on the size of the beef cubes and how tender you like your beef. We like fall-apart beef, so simmer 2 hours total. The sauce will reduce, but you do not want it to disappear, as it is part of the sauce for the noodle bowls. So if there is not enough sauce, add water to make some. You can make the recipe up to this point and hold until making the noodle bowls.
While preparing the noodles, add the red onion, red and green bell peppers to the beef and simmer just until softened, around 10 minutes. Add the ground Sichuan pepper, stir thoroughly, cover the pot and turn off the heat.