Fiery Beef and Rice Noodle Salad
- 2 ounces uncooked rice stick noodles
- 12 ounces flank steak — trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking spray
- 2 cups shredded iceberg lettuce
- 1/3 cup thinly vertically sliced red onion
- 1 cucumber — peeled (halved lengthwise, and thinly sliced)
- 1/2 habanero pepper — minced
- 1/4 cup fresh lime juice
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 12 basil leaves — torn
- Cook noodles according to package directions. Drain and rinse with cold water; drain. Coarsely chop noodles.
- While noodles cook, freeze steak 5 minutes. Remove from freezer; cut across grain into 1/8-inch-thick slices. Sprinkle with salt and black pepper.
- Heat a large cast-iron skillet over medium-high heat. Coat with cooking spray. Add beef; sauté 4 minutes.
- Combine steak, noodles, lettuce, onion, cucumber, and habanero. Combine juice, sugar, and fish sauce; pour over noodle mixture, tossing gently. Sprinkle with basil.
