Bring a large pot with Water (8 cup) to a boil over high heat.
Cut the Jalapeño Pepper (1) on the bias into 1/4 inch sliced pieces; set aside.
Peel and cut the Yellow Onion (1) in half. Set aside one half and cut the remaining half into 1/4 inch slices; set aside.
Slice the Lime (1) into 8 wedges; set aside.
Remove the leaves from the Fresh Basil (0.25 ounce) stems and discard stems. Set the leaves aside.
Carefully crush the Fresh Ginger (0.25 ounce) by pressing down with the flat side of a knife. Set aside for next step.
Pat dry Flank Steak (1) with paper towels and season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Set aside.
Heat a medium saucepan with Vegetable Oil (1 tablespoon) over high heat. When the oil is hot, add ginger and reserved onion half, flat side down. Add the flank steak and sear for 3 minutes on each side.
Remove the flank steak from the saucepot and wrap with aluminum foil; set aside.
Add warm Water (6 cup), Beef Stock Concentrate (1 package), Chicken Stock (1 package), and Demi-Glace (1 ounce) to the saucepot with the onion and ginger.
Add the Chinese Five Spice Powder (1 1/2 teaspoon), Fish Sauce (1/4 cup), Brown Sugar (2 tablespoon), and Salt (1/4 teaspoon). Stir to combine.
Cover and bring to a boil over high heat. Boil for 20 minutes, undisturbed. Before serving remove the onion and ginger.
While the broth is boiling, add the Rice Noodles (10.5 ounce) to the pot with the boiling water; stir and cook for 5 to 6 minutes until cooked through.
Drain the noodles and lightly rinse with cold water; hold.
Remove the steak from the foil and cut into thin slices against the grain. Set aside.
Place the noodles in the center of two bowls. Top with the sliced onions, jalapenos, and steak. Ladle the broth over all. Top with the basil leaves. Serve with Hoisin Sauce (3 tablespoon), Sriracha (2 tablespoon), and lime wedges.