Quick Vietnamese Noodle Soup With Beef

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3 cups chicken stock or low-sodium broth

2 cups water

1 tablespoon agave syrup

1 tablespoon finely grated fresh ginger

1 tablespoon soy sauce

Two 8-ounce packages shirataki noodles, rinsed and drained (see Note)

2 tablespoons fresh lime juice, plus lime wedges, for serving

Salt and freshly ground pepper

1/2 pound trimmed beef tenderloin, very thinly sliced across the grain

1 teaspoon toasted sesame oil

1/2 cup chopped basil

1/4 cup chopped cilantro

1/4 cup chopped scallions

1 cup mung bean sprouts

Sriracha or other garlic-chile sauce, for serving

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