Make the marinade. In a bowl, combine lime juice, sugar, fish sauce, grated ginger, grated garlic, sesame oil, and salt. Whisk until smooth and well combined.

Marinade the steak. Place your sirloin steak in a shallow bowl or ziplock bag. Pour half of the marinade over the steak, reserving the remaining marinade for the dressing. Let the steak marinate for 20 minutes—no longer than that to prevent over-marinating.

Pickle the carrots. In a small pot over medium heat, combine the vinegar, water, and sugar. Stir until the sugar dissolves, about 5 minutes, then remove from heat. Peel the carrots and cut them into thin matchsticks. Transfer the carrots to a glass jar or heat-safe container and pour the warm vinegar mixture over them. Set aside to pickle.

Cook the steak. Heat a cast iron skillet over high heat and add 1 tablespoon of olive oil. Once the pan is hot, remove the steak from the marinade and sear it in the skillet for 3-4 minutes per side. Once cooked to your desired doneness, transfer the steak to a cutting board and let it rest for 10 minutes.

Prepare the noodles and fresh ingredients. While the steak rests, bring a medium pot of water to a boil. Add the rice noodles and cook according to the package instructions. Meanwhile, thinly slice the romaine lettuce and chop the fresh mint and cilantro.

Assemble the bowl. Slice the rested steak into thin strips. To assemble, layer the romaine lettuce, rice noodles, steak, pickled carrots, mint, cilantro, and crushed peanuts in a bowl. Drizzle with the reserved marinade dressing and serve immediately!