In a 2 quart saucepan, add the carrots, broth, tamari, fish sauce, ginger, cinnamon, anise, and cloves. Mix well and bring to a boil. Once it reaches a boil, reduce the heat, cover and simmer for 20 minutes. Add the broccoli, mushrooms and snap peas and continue cooking for about 8-10 minutes, or until vegetables are soft.
Soak noodles in water for 3-5 minutes until soft.
Place the broth over low heat until it begins to simmer —do not boil. Add the beef to the broth; it should immediately turn opaque. Cook for 3-5 minutes.
Divide the beef, noodles and vegetables equally between serving bowls. Pour the steaming broth into each bowl using a ladle, top with suggested toppings, and serve.
*To allow for easy cutting: put the beef on a plate, cover with plastic wrap, and freeze for 15 minutes. When touching the edges of the beef it should feel firm to the touch, not frozen through. Use your sharpest knife to slice the beef into very thin slices across the grain, about 1/4-inch thin or thinner. Keep the beef covered and refrigerated until ready to serve.
Nutrient Analysis (with fish sauce and coconut aminos):
Serving size: 1 2/3 cup Calories: 375 calories, Fat: 8 grams, Saturated fat: 3 grams, Carbohydrates: 50 grams, Sugar: 3 grams, Sodium: 240 milligrams, Fiber: 3 grams, Protein: 23 grams, Cholesterol: 25 milligrams