Place beef in freezer 45 minutes or until firm. Meanwhile, combine water, beef broth, consommé, soy sauce, ginger and cinnamon stick in large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, 20 to 30 minutes. Remove cinnamon stick; discard. Meanwhile, place rice noodles in large bowl and cover with warm water; let stand until softened, about 20 minutes.

Slice beef lengthwise in half, then crosswise into very thin strips. Drain noodles. Place noodles and carrots in simmering broth; cook 2 to 3 minutes or until noodles are tender. Add beef and bean sprouts; cook 1 minute or until beef is no longer pink.

Remove from heat; stir in red onion, cilantro, basil and jalapeño peppers. To serve, lift noodles from soup with fork and place in bowls. Ladle remaining ingredients and broth over noodles.