1

Make marinade: In a medium bowl or liquid measuring cup, whisk together the lime juice, soy sauce, sugar, red pepper flakes, and oil. Season the steaks generously with salt and pepper; place in a baking dish. Pour one quarter of the marinade over the steaks (reserve the remaining marinade); turn the steaks to coat. Let the steaks marinate up to 30 minutes.

2

In a large skillet, cook the steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice the steaks across the grain into 1/4-inch-thick slices; halve the slices crosswise. Transfer to a large

3

Bowl, and toss with the reserved marinade.

4

With a vegetable peeler, cut the carrots into long ribbons (see photo). Add to the steak in the bowl, along with the lettuce and mint; toss to combine. Divide the salad among 4 shallow bowls. Sprinkle with the bean sprouts and peanuts, if desired.