Fiery Beef and Rice Noodle Salad

By TPMay

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

Preparation

Step 1

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.