Remove the fat part and fascia off and then cut the beef into larger chunks. Transfer to a wok with water, add ginger, cooking wine and scallion. Bring to a boiling and then remove the floats. Cover the slow down the fire to cook for 30 minutes until the beef is completely cooked.
Transfer out and drain completely. Cut the beef into strips around 1cm wide and 5-8 cm long.
Add 3 cups of oil in wok, fry the beef strips until darkened (remove the water content). Remove extra oil and keep half of the oil.
Fry doubanjiang until aromatic with slow fire and then return beef strips in. Add chili powder, barbecue mix , salt and sugar. Mix well.
Drizzle some light soy sauce and cooking wine over wok. And finally sprinkle some sesame seeds. Let it cool down before serving. Best flavors coming in the next day.