Step 1

Heat 1 tbsp olive oil in a large pot with fitted lid on med-high heat. Saute onion, garlic and ginger for 2-3 min, until fragrant and softened.

Step 2

Add soy sauce, lime juice, sriracha, cinnamon, nutmeg and star anise stirring to combine. Add broth, bringing to a boil. Simmer for 30 minutes with the lid on. During this time, garnishes can be chopped and prepared.

Step 3

After preparing garnishes, slice steak very thinly across the grain and set aside with other garnishes. Optionally, you can sear steak for 1-2 minutes per side if you don't want to add the beef to the broth when it's raw (it will cook in the hot broth if sliced thinly enough).

Step 4

Drain broth into a large pot using a mesh strainer, then put pot with broth back on high heat, bringing to a boil. Add rice noodles, cooking for 1-2 minutes. If possible, remove noodles from the broth to prevent them from soaking up the broth. This is especially important if you want leftovers - store the broth and noodles separately in this case.

Step 5

Serve the soup in large bowls with noodles, broth, steak, and garnishes. Beef will cook as it sits in broth. Enjoy!