Soften rice noodles according to package directions. Drain and divide among 4 soup bowls. Divide carrots, green onions, bean sprouts, cilantro and basil between the bowls. Set aside.

Heat beef broth in microwave until hot or in saucepan until boiling. Keep piping hot.

Heat oil in large skillet over high heat. Season steaks on both sides with salt and pepper. Add beef and cook, turning, until browned, about 5 minutes. Remove and let sit for 2 minutes. Trim any excess fat.

Ladle hot beef broth over vegetables among bowls and top each with trimmed beef steaks.
DIY Pho Beef Broth: In microwave or on stovetop in pot, heat 4 cups (1 L) low sodium beef broth, 1 tbsp fish sauce, 1 cinnamon stick, 1 star anise and 2 thick slices fresh ginger. Bring to boil; reduce heat to low. Cover and simmer for 10 minutes. Strain and discard solids. (Make-ahead: cover and refrigerate for up to 2 days. Let sit with all ingredients to incorporate flavour. Strain just before use.)