Blend all ingredients in a blender and seal in a bag with steaks. Let rest overnight or at least 1 hour prior to grilling.

Chop the basil, cilantro, and green onions.

Slice whole mushrooms if needed.

Over medium-high heat, saute the carrots in the olive oil for about 5 minutes.

Add the onions, mushrooms, chopped cilantro, chopped basil, and grate in the 4 garlic cloves.

Reduce heat to medium and continue to saute vegetable mixture until the carrots begin to soften (about 5 more minutes)

Add beef broth and the juice from 2 limes to the vegetable mixture.

Let broth simmer 10-15 minutes.

While the broth is simmering toss the marinated steaks on the grill. Cook until steaks are just medium-rare.

Let the steaks rest for 10 minutes before slicing.

In a separate pot, boil either rice or egg noodles according to package directions. If the noodles don't already contain sodium I would recommend salting the boiling water.

Drain noodles and set aside.

Top finished soup with fresh mung bean sprouts, jalapeños (optional), medium-rare thinly sliced beef, and fresh chopped basil.