Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat some oil over medium-high heat and sear the ribs on all sides until browned.

Cook the Vegetables

Add chopped onions, carrots, and minced garlic to the pot and sauté until the vegetables are softened.

Braise the Ribs

Pour in the beef broth, soy sauce, brown sugar, and Szechuan peppercorns. Bring to a boil, then reduce the heat to low, cover, and let simmer for 3 hours until tender.

Spicy Grilled Octopus

Prepare the Marinade

In a bowl, combine olive oil, Szechuan chili paste, lemon juice, garlic powder, and salt. Mix well.

Marinate the Octopus

Place the cleaned octopus in the bowl and coat it with the marinade. Cover and refrigerate for at least 30 minutes.

Grill the Octopus

Preheat a grill to medium-high heat. Grill the marinated octopus for about 3-4 minutes on each side until charred and cooked through.

Sweet Potato

Cook the Sweet Potatoes

Boil the cubed sweet potatoes in salted water until tender, about 15 minutes. Drain and return to the pot.

Mash and Season

Add butter, cinnamon, and salt to the sweet potatoes. Mash until smooth and creamy.

Bok Choy

Sauté the Bok Choy

In a skillet, heat sesame oil over medium heat. Add minced garlic and sauté for 1 minute.

Cook the Bok Choy

Add chopped bok choy to the skillet and sauté until wilted and tender, about 3-5 minutes. Season with salt to taste.