Medium-Rare Steak with Asian Rice Noodles: A Perfectly Balanced and Flavorful Dish

Let the steaks come to room temperature for about 20 minutes before cooking.
Pat the steaks dry with paper towels and season generously with salt, pepper, garlic powder, onion powder, and fresh thyme (if using).
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is hot, add the steaks and sear for 3-4 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness. Let the steaks rest for a few minutes before slicing them thinly against the grain.
Prepare the Noodles:

Cook the rice noodles according to the package instructions, typically by boiling them in water for 3-5 minutes. Drain the noodles and rinse with cold water to stop the cooking process. Set aside.
Sauté the Vegetables:

While the noodles are cooking, heat 1 tablespoon of sesame oil in a large pan over medium heat. Add the bell pepper, carrot, and cucumber slices, and sauté for about 3-4 minutes until the vegetables are tender-crisp.
Make the Sauce:

In a small bowl, whisk together the soy sauce, rice vinegar, hoisin sauce, sesame oil, grated ginger, garlic, brown sugar, and chili sauce (if using). Adjust the sweetness or heat level based on your preference.
Assemble the Dish:

Add the cooked rice noodles to the pan with the sautéed vegetables and pour the sauce over the top. Toss everything together until the noodles are coated in the sauce and the vegetables are evenly distributed.
Serve:

Plate the noodle mixture and top with the sliced steak. Garnish with fresh cilantro and chopped green onions for added freshness and color.
Serving and Storage Tips: