1 (3/4-pound) beef tenderloin |
1 tablespoon oyster sauce |
1 tablespoon low-sodium soy sauce |
1/2 teaspoon sugar |
8 ounces uncooked fine rice vermicelli or spaghetti |
1/2 cup light coconut milk |
1 teaspoon vegetable oil |
cooking spray |
1 cup thinly sliced yellow onion, separated into rings |
4 cups bean sprouts |
2 cups julienne-cut peeled cucumber |
1 cup thinly sliced green cabbage |
1 cup julienne-cut carrot |
20 basil leaves |
2/3 cup lime-vinegar sauce |