Ingredients:
1/4 cup snipped fresh basil
1/4 cup finely chopped red sweet pepper
3 tablespoons lime juice (1 lime)
2 tablespoons fish sauce
1 tablespoon rice vinegar
1 tablespoon sugar
Salt
2 tablespoons peanut or vegetable oil
2 9-oz. 1/2-inch thick rib-eye or beef shoulder petite tender steaks, well trimmed and cut into 4 pieces
1cup sliced green onion
1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices
1 medium yellow squash, halved lengthwise and cut into 1/4-inch thick slices
2 cups baby spinach
3/4 cup loosely packed basil leaves
Directions:
1.For dressing, in a small bowl combine basil, red pepper, lime juice, 3 Tbsp. warm water, fish sauce, rice vinegar, and sugar. Stir until sugar dissolves. Set aside. Sprinkle both sides of steaks with salt. 2. Heat a 14-inch flat-bottomed wok or 12-inch stainless-steel skillet over medium-high heat until a bead of water vaporizes within 2 seconds of contact. Swirl in 1 Tbsp. of peanut oil. Add steaks; pan-fry 3 to 5 minutes or until medium-rare, turning once halfway through cooking. Remove steaks to a platter; set aside. ( another option is to grill the steaks out doors) 3.Swirl remaining 1 Tbsp. peanut oil into pan over high heat. Add green onions; stir-fry 30 seconds or until slightly softened. Add zucchini and yellow squash; stir-fry 1 minute, or as desired until veggies are cooked. Transfer to bowl. Add spinach to pan; cook 15 seconds. Stir into vegetables. Stir in basil leaves. To serve, spoon vegetables over steaks. Drizzle with dressing.