1. In a large glass bowl, marinate the beef in the Bulgogi sauce for at least 30 minutes, or up two hours, in the refrigerator. Remove from fridge, shaking off excess marinade, and let it get to room temperature.
2. Meanwhile, chop the lettuce into strips, and roughly chop the cilantro and mint. Set all prepared veggies aside.

Make the noodles:

1. Boil water in a large pot. Cook the rice noodles according to package instructions.
2. Let cool after rinsing and straining, and set aside.

Prepare the beef:

1. Once the meat is finished marinating, heat a cast iron pan on medium-high.
2. Sear about 3 minutes on each side until internal temperature reaches 145 degrees F.
3. Let the meat rest for at least 10 minutes. Then thinly slice against the grain, and set aside.

Make the sauce:

1. In a small bowl, combine the sweet chili sauce, water, and lemon juice.
2. Whisk until well-combined. Set sauce aside.

Assemble the noodle bowls:

1. Add the rice noodles at the bottom of the bowl. Then add the lettuce, cilantro and mint, carrots, cucumbers, and slices of meat.
2. Garnish with chopped peanuts, lemon, and lime wedges.
3. Drizzle the sauce over the top, and toss to coat.