Ingredients -

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

Directions -

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.