Instructions

• If using whole spices (star anise, cloves, cinnamon stick, coriander seeds), put them in a small piece of cheesecloth and tie it closed. If using ground spices, set them aside to add later.
• In a stockpot, heat 4 cups beef broth over medium-high. Add the wrapped whole spices (or nothing if using ground spices), bring to a boil, then reduce heat and simmer gently for 15 minutes.
• While the broth simmers, cook 4 ounces rice stick noodles according to package instructions until slightly under al dente (for thin rice sticks, about 2–3 minutes). Drain and rinse the noodles under cool water to stop cooking and prevent sticking. Divide the noodles among serving bowls.
• After the 15-minute simmer, remove and discard the spice bundle if you used whole spices. Stir in 1 tablespoon lime juice, 1 teaspoon sugar, and 1 teaspoon salt. If you are using ground spices (1/8 teaspoon ground cloves, 1/8 teaspoon ground cinnamon, and/or 1/8 teaspoon ground coriander), add them now. Bring the broth up to a gentle boil, taste, and adjust salt or lime as needed.
• Arrange the 1/2 pound thinly sliced rib eye or flat iron steak (sliced thinly across the grain) on top of the noodles in each bowl.
• Immediately ladle the boiling hot broth over the noodles and raw beef so the beef cooks in the hot broth (about 10–20 seconds for very thin slices).
• Top each bowl with bean sprouts, thinly sliced onion, sliced jalapeño, and Thai basil leaves. Serve with hoisin and sriracha sauce on the side.