Beef Salad with Vietnamese Dressing

Make the Vietnamese dressing: Combine all the ingredients in a small bowl. Stir until the sugar is completely dissolved. Set aside. (Dressing will keep for 5 days in the refrigerator.) If using chilies, the heat will intensify the longer you keep it.

Cook vermicelli noodles according to package directions. Drain, rinse, drain again, and set aside.

Heat vegetable oil in a pan over medium-high heat. Season steaks with salt and pepper. Cook for about 2 minutes on each side. Let rest for at least 15 minutes before slicing thinly into 2-mm-thick slices. Set aside.

Combine cabbage, carrots, bean sprouts, basil leaves, mint leaves, and red cabbage, if using, in a large bowl. Add vermicelli noodles into the bowl and pour in dressing. Toss a couple of times to combine well.

Portion the salad among plates or containers and top with beef slices.