Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle. Grind until a smooth paste forms.

Add the remaining Dressing ingredients. Adjust sugar, lime juice and fish sauce to taste. Set aside.

Alternative: Finely mince garlic, coriander and chilli. Use side of knife to smear into paste on cutting board, then shake in jar with remaining ingredients.

Preheat a skillet over high heat until screaming hot and smoking.

Drizzle the beef with 1/2 tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper. Cook the beef to your liking (Note 2).

Cook times: for steak 2cm / 4/5” thick, 2 min on each side for medium rare (until internal temp is 52°C/125°F) OR 2 1/2 min each side for medium (internal temp 57°C/135°F).

Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.

Place lettuce in a bowl, drizzle with 1 tbsp Dressing and toss.

Slice the beef thinly against the grain (Note 2) and place in a bowl with the remaining Salad ingredients. Dress with most remaining Dressing and toss gently.

Pile dressed lettuce onto plate(s), pile over beef and other salad ingredients.

Sprinkle with peanuts and garnish with extra cilantro/coriander and mint leaves if using, drizzle with remaining Dressing. Serve immediately!