Step 1Place the spices in a medium saucepan and toss over low heat for 3-4 minutes, until fragrant.
Step 2Add the bone broth, carrot, spring onions, the ginger and mandarin peel, if using, and bring to the boil over high heat.
Step 3Decrease the heat and gently simmer for 30 minutes.
Step 4Wrap the beef fillet tightly in plastic wrap, to make a nice round shape. Freeze for 30 minutes, or until partially frozen, firm but not solid. This helps to make it easier to slice thinly, for serving.
Step 5Meanwhile to prepare the hoisin sauce, soak the dates in the boiling water for 10 minutes.
Step 6Combine the dates and their soaking liquid with the remaining ingredients in a high-speed blender. Blend until smooth.
Step 7Soak the noodles in boiling water, or according to the packet instructions, until softened. Strain.
Step 8Strain the broth, discarding the solids. Return to the pan. Add the tamari and lime juice.
Step 9Unwrap the partially frozen beef. Using a sharp knife, slice into very thin rounds.
Step 10To assemble, divide the noodles among four serving bowls.
Step 11Top with slices of raw beef, bean sprouts, fresh herbs and chilli. Ladle over the hot broth.
Step 12Serve with lime wedges. Drizzle with chilli and hoisin sauces, as desired.
Cook's Tip: The hoisin sauce can be stored in an airtight container in the refrigerator for up to 3 weeks. It makes a wonderful marinade for meats, especially pork and beef.