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Thai Beef Soup with Coconut, Lemongrass, and Noodles

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For Beef
1 pound skirt steak, cut across the grain into pieces 1 inch long and 1/8 inch thick.
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
For Soup Base
3 cans (14 ounces each) coconut milk
3 stalks lemongrass, tough outer leaves removed
3 tablespoons minced ginger
3 kaffir lime leaves, or 1 teaspoon lemon zest
1 stalk celery, diced (about 1/2 cup)
1/4 cup freshly squeezed lemon juice
2 teaspoons minced garlic
1/4 cup minced cilantro
1 cup dry white wine
For Vegetables and Noodles
3 Roma tomatoes
1 tablespoon olive oil
1 sweet onion, finely diced
3 scallions, finely sliced
1 carrot, finely sliced
5 ounces dry rice noodles (or jasmine rice noodles)
1/2 cup finely sliced basil