Directions

1. For dressing, in a 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” flat-bottom wok or 12” stainless steel skillet over medium-high heat until a bead of water vaporizes within 2 seconds. Swirl in 1 tbsp of the peanut oil. Add steaks; pan-fry 3-5 minutes until medium-rare, turning halfway through cooking. Remove steaks to platter; set aside.
3. Swirl remaining 1 tbsp peanut oil into pan over high heat. Add green onions; stir-fry 30 seconds or until softened. Add zucchini and squash; stir fry 1 minute. Transfer to a bowl. Add spinach to pan; cook 15 seconds. Stir into vegetables. Stir in basil. To serve, spoon veggies over steaks. Drizzle with dressing.