Peaty Maocai (Sichuan Spicy Bowl with Bamboo Shoots)

• 1/2 lb thinly sliced beef (grass-fed)
• 1/2 lb thinly sliced lamb
• 4–6 quail eggs, boiled and peeled
• 1/2 cup baby octopus (optional)
• 1 cup bamboo shoots, sliced
• 1 cup mushrooms (shiitake, button, or mix)
• 1–2 medium potatoes, peeled & cubed (optional starch)
• 1/2 cup leafy greens
• 3 cups gelatin-rich beef broth
• 2 tbsp beef tallow
• 1 tbsp refined coconut oil
• 3–4 dried chili peppers (adjust to tolerance)
• 1 tbsp Sichuan peppercorns (for má/numbing flavor)
• 3 garlic cloves, minced
• 1 inch fresh ginger, sliced
• 2 tbsp tomato paste
• 1 tbsp coconut aminos (instead of soy sauce)
• Salt to taste (Optional)

Optional

• 2 tbsp cilantro
• 2 scallions, chopped
• 1 tbsp toasted sesame seeds