Take out some yellow lantern chili sauce. Use 2-3 tbsp if you don't want it too spicy. Take out pickled green chilies. Finely chop pickled chilies and save for later use.
Slice the bamboo shoots in half, then slice into quarters. Gently tear them apart. Soak some sweet potato noodles with cold water.
Cut off the ends of enoki mushrooms and throw away the bottom part. Separate the enoki mushrooms. Set aside.
Slice Thai chilies into small pieces. They are used for garnish later.
Prepare some minced garlic, and finely chop an equal amount of ginger. Finely chop some cilantro for garnish later.
Bring a pot of water to boil. Blanch the enoki mushrooms for 30 seconds to 1 minute. Take them out and add to the bottom of a large serving bowl.
Cook the bamboo shoots in boiling water for 2-3 minutes. Take out and add to the serving bowl. Next cook the noodles per instruction and add to the bowl.
Blanch the beef slices. Take the beef slices out right after they become pink in color. Set aside. Do not over cook beef slices because we will cook them again later.
In a large pan or wok, add some cooking oil on medium heat. Drop in minced ginger and half of the minced garlic. Stir until fragrant.
Drop in yellow lantern chili sauce and pickled chilies. Stir well. Add cooking wine via the side of the wok.
Add bone stock or water. Bring to a boil and cook for 5 minutes. While the soup is boiling, season the soup with white vinegar and 1/4 tsp sugar.
Add the beef slices back to the soup. Bring to a boil and turn off the heat.
Add all the beef slices and the soup to the serving bowl. Top with chopped Thai chilies and the rest of minced garlic.
In a separate pan, heat up 2 tbsp cooking oil (canola or avocado). When oil starts smoking, remove and pour over the dish, burning the Thai chilies and minced garlic.
Garnish with cilantro and serve.
