Use a peeler to slice the carrots and cucumber lengthwise into thin ribbons. Slice the cherry tomatoes, radishes, spring onions, and red onion.
Place the glass noodles in a bowl, cover with boiling water, and let them steep for 5 to 6 minutes. Drain and set aside.
Heat the cooking oil in a large pan or wok. Add the sliced shallots and fry until they develop a nice color, then stir in the minced garlic and sliced chili pepper.
Deglaze the pan with soy sauce. Add the freshly grated ginger, lime zest, and lime juice. Stir in the peanut butter, oyster sauce, and fish sauce, whisking until the sauce is smooth.
Add the prepared carrot and cucumber ribbons, sliced radishes, cherry tomatoes, spring onions, and the drained glass noodles to the pan with the sauce.
Grill the flank steak over high heat until perfectly seared. Remove from the grill, let it rest briefly, and slice it into strips.
Top the salad in the pan with fresh cilantro, mint, basil, sliced red onion, sesame seeds, and chopped peanuts. Add the sliced flank steak and toss everything together to combine.
Cook it hands-free.
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