In large stock pot, add beef stock, bone broth, water, hoisin sauce, soy sauce and fish sauce. Add quartered onion and slices of ginger. Bundle up and tie off peppercorns, fennel seed, coriander seed, star anise, cardamom, cinnamon and cloves in cheesecloth (or, easier yet, place these ingredients in tea diffuser). Add spices to broth mixture and bring to boil over medium-high heat. Lower heat to medium and simmer for 25 minutes. Use slotted spoon to fish out and discard ginger slices and onion. Also, throw away bundled up spices. Add spiralized zucchini and simmer for 5 additional minutes to soften.
Simultaneously, while broth is simmering, prepare steak. Rub steaks with olive oil and season with salt and pepper. Bring grill pan to medium-high heat (about 400°F) and sear steak for 2 minutes on each side, or until outside caramelizing but inside still rare (approximately 120°F to 125°F). Remove from heat and let rest for 5 minutes before slicing very thinly across the grain.
To serve, fill bowls with broth and zucchini noodle mixture and top with slices of steak. Pour a little more broth on top of beef to help it cook more. Allow guests to top soup with additional ingredients of their choosing including bean sprouts, mushrooms, green onions, cilantro, jalapenos, nuts and Sriracha and/or Sambal Oelek.
Nutrition information per serving: Calories 430; Total Fat 24g (Sat. Fat 7g; Trans Fat 0g); Cholest. 90 mg; Sodium 1910 mg; Total Carb. 20g; Fiber 5 g; Total Sugars 11g; Protein 37g; Vit. D (0%DV); Calcium (15%DV); Iron (25%DV); Potas. (46%DV)