Place the beef strips in a small, non-reactive shallow dish or resealable zipper bag.
Mix the soy sauce, sesame oil, minced ginger, sambal oelek and garlic together in a small bowl; pour over the sliced beef, toss to coat well then cover and refrigerate for about an hour while you work on the other components of the soup, or up to overnight.
Combine the chicken or bone broth, water, soy sauce, sesame oil, honey, rice vinegar, sambal oelek, fish sauce, garlic, and ginger in a stock pot. Pound the lemongrass with a meat mallet or blunt object until well bruised and add it to the pan also. Bring to the boil and then lower the heat to a slow simmer. Cover loosely and simmer for 30 minutes, then strain the soup stock through a fine meshed sieve. Return to the pot and keep warm until ready to serve.
While the stock is simmering, cook the noodles according to the directions on the package and then rinse them briefly under cold running water; drain well and reserve.
When ready to eat, divide the noodles between 4 bowls, top with beef strips, bean sprouts, grated carrots, green onions and hard boiled eggs. Ladle the hot stock over the soup, garnish with the lime wedges and sesame seeds, if desired, and serve without delay.