2. Finely chop chilli and garlic. Add to a small saucepan with 2 tbsp fish sauce, 1 1/2 tbsp vinegar, 1 tbsp sugar and 1/4 cup water. Bring to a simmer, remove from heat and squeeze in 1/2 lime juice (wedge remaining). Set aside.
3. Julienne or grate carrot. Rinse and shred the lettuce. Slice cucumber into crescents, halve cherry tomatoes and chop coriander (leaves and stems). Roughly chop peanuts. Keep separate.
4. Coat beef with 1 tbsp fish sauce and 1 tbsp oil. Heat a frypan over high heat (see notes). When pan is smoking, cook beef (in batches) for 1 minute. Season well with pepper.
5. Divide noodles and even piles of salad between bowls. Top with beef strips and chopped peanuts. Pour over dressing to taste.
When cooking the beef, be sure to have the pan smoking hot. Try to not move the strips around, this will encourage browning. Cooking in batches will also prevent the meat from stewing.
Red chilli 1
garlic 1 clove
Baby cos lettuce 1
Lebanese cucumber 1
Cherry tomatoes 1/2 punnet (200g)
Coriander 1/2 bunch
Roasted peanuts 1 packet (40g)
Beef strips 600g
From your pantry:
oil (for cooking), pepper, fish sauce, rice wine vinegar, sugar (of choice)