Spicy Beef Summer Rolls with Nuoc Cham

Place chilli bean paste in a bowl with steaks. Juice ½ a lime and crush ½ a garlic clove and add to bowl. Mix to combine and set aside at room temperature to marinate until ready to cook.

Place noodles in a heatproof bowl and cover with boiling water. Set aside to soften for 3 minutes and then drain.

Finely chop chilli and place in a bowl with 60ml (¼ cup) boiling water. Zest and juice remaining lime and add to bowl along with fish sauce and brown sugar. Crush remaining ½ garlic clove and add to bowl. Stir to dissolve sugar and set aside.

Finely slice carrot and cucumber lengthwise. Separate lettuce leaves and rinse. Cut noodles with scissors to make 5cm-long strands. Place noodles, carrot, cucumber and most of the nuoc cham (reserving some as a dipping sauce) in a bowl and toss to coat. Taste and season to your liking. Set aside at room temperature to allow noodles to absorb dressing.

Heat vegetable oil in a large chargrill pan or frypan over medium-high heat. Add steaks and cook for 3 minutes, turning halfway, or until caramelised and cooked through. Rest for a few minutes before slicing.

Arrange lettuce on a platter with noodle salad and steak and sprinkle with crispy shallots. Wrap noodles and steak in lettuce leaves and dip in reserved nuoc cham.