In a mixing bowl, combine the sliced beef with soy sauce, sesame oil, minced garlic, ground cumin, ground coriander, salt, and black pepper. Marinate for 30 minutes.

In a large pot, heat the chicken stock until it simmers gently, about 5-10 minutes.

Whisk in the peanut butter until fully dissolved and let it simmer for 10 minutes, adjusting seasoning as needed.

Bring a separate pot of water to a boil, cook the rice noodles according to package instructions, then drain.

In a separate pan, stir-fry the marinated beef in hot oil for 2-3 minutes until browned.

Add the cooked noodles and stir-fried beef to the simmering broth and cook for an additional 2 minutes.

Taste and adjust seasoning, then add lime juice before serving.

Ladle into bowls and garnish with bean sprouts, cilantro, and chili. Serve hot.