Thai beef salad

Beef

• 500 g beef fillet steak, cut into thin strips or pieces (6 cm x 5 mm)
• 2 garlic cloves
• 4 cm piece fresh ginger, peeled
• 1 tbsp fish sauce
• 1 tbsp rice wine vinegar
• 1 tbsp oyster sauce
• 1 tsp sesame oil

Dressing

• 2 fresh long red chillies, trimmed, deseeded if preferred and cut into halves
• 4 garlic cloves
• 30 g fish sauce
• 60 g lime juice
• 20 g palm sugar
• 1 stalk lemongrass, white part only, cut into pieces (2-3 cm)
• 2 eschalots (approx. 30 g)
• 30 g red onion, cut into thin slices
• ½ tsp chilli powder
• 2 tsp sesame oil

Assembly

• 50 g roasted salted peanuts
• 6 - 8 sprigs fresh mint leaves (approx. 20-30 g)
• 1 - 2 bunches fresh coriander leaves (approx. 40-60 g)
• 6 - 8 sprigs fresh Thai basil leaves (approx. 20 g)
• 2 spring onions/shallots, trimmed and cut into thin slices
• ½ Lebanese cucumber, deseeded and cut into bite-size pieces (optional)
• 5 - 10 cherry tomatoes, cut into halves (optional)
• 1 - 2 fresh long red chillies, trimmed, deseeded if preferred and cut into slices, for garnishing
• 1 - 2 tbsp fried shallots, for garnishing