In a large soup pot combine beef broth, soy sauce, onion, garlic, thai chilies, cloves and cinnamon stick. Bring to a boil. Reduce heat, cover and let simmer for 1 hour.
Use a slotted spoon to remove onion, garlic, cloves and cinnamon stick. Keep broth on low heat.
Heat olive oil in a skillet over medium heat. Season the steak with salt and pepper. Cook until browned, about 3 minutes. Transfer to a plate and set aside.
Cook rice noodles according to directions. Drain.
Divide noodles and steak evenly among large soup bowls. Place a small handful of bean sprouts, thinly sliced onions, a couple slices of jalapeno and cilantro leaves in each bowl. Ladle hot broth over each bowl. Serve with sriracha and hoisin sauce.
Nutrition information for estimation purposes only.