Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly.
Next, in another pot, Add the oil, crushed ginger, garlic, scallions, and onions . Saute to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.
Next, add the meat to the pot. Add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
Pour 8 cups of water into the pot. Add the spice packet. Bring to a low boil
Cover and cook the soup on a low simmer for 3-4 hours.
When the instant pot timer is up, carefully release Boil the noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.
Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard tubers.