Preparation Steps

• In a mixing bowl, combine sliced beef with soy sauce, sesame oil, minced garlic, ground cumin, ground coriander, salt, and black pepper. Mix thoroughly until the beef is well-coated. Cover the bowl and set aside for at least 30 minutes.
• In a large pot over medium heat, pour in 4 cups of chicken stock or homemade bone broth. Bring it to a gentle simmer, about 5 minutes. Once simmering, whisk in 2 tablespoons of peanut butter until fully incorporated, creating a creamy texture.
• While the broth simmers, prepare 200 grams of rice noodles according to the package instructions, soaking them in hot water for about 5-7 minutes until they’re soft. Once done, drain the noodles and set them aside.
• Heat a large pan over high heat and add a splash of oil. Once hot, add the marinated beef and stir-fry for about 2-3 minutes until browned and cooked through.
• Carefully add the cooked rice noodles to the simmering broth, along with the stir-fried beef. Stir gently to combine.
• Taste the soup and adjust the seasoning as needed. Squeeze in some lime juice for brightness.
• Ladle the hot soup into bowls, and garnish generously with fresh bean sprouts, cilantro leaves, and diced red chili if desired.