Assembled in a flash with fresh and fiery flavours, this Thai beef salad is a classic for good reason. Tender, juicy steak, aromatic herbs, tangy tomatoes and a sweet-and-sour dressing work together to deliver vibrancy direct to your palate.
Drizzle beef with vegetable oil and season with salt and pepper.
Thinly slice chilli. Peel and finely grate ginger. Place chilli and ginger in a bowl with sesame oil. Squeeze in lime juice. Add fish sauce, 2 teaspoons warm water and sugar and stir to combine. Set aside.
Thinly slice eschalot and roughly tear coriander and mint leaves.
Slice tomatoes in half. Roughly chop cucumber.
Heat a non-stick frypan over medium-high heat. Add beef and cook for 3 minutes each side for medium-rare or until cooked to your liking. Rest for 5 minutes before thinly slicing.
Place beef, cucumber, tomato, coriander, mint, eschalot and dressing in a large bowl and toss to combine. Divide between plates and top with crispy shallots to serve.