A go-to from your neighbourhood Thai joint, this punchy, crunchy and classic salad is fantastically easy to DIY at home. We've boosted the veg factor in our super-green version, but kept that addictively vibrant dressing, fresh herbs and tender beef. And the second-best part? You'll get it done in just 30 minutes.
Remove steak from fridge 30 minutes before cooking. Pat meat dry with paper towel, brush with vegetable oil and season with salt and pepper.
Juice limes. Rinse coriander and divide bunch in ½ equally, set aside one ½ and finely chop the other. Finely chop red chilli. Place lime juice, chopped coriander, chilli, fish sauce and sugar in a small bowl and mix to combine.
Heat a frypan over medium-high heat. Add beef and cook, turning once, for 3 minutes on each side for medium-rare, or until cooked to your liking. Remove from pan, wrap in aluminium foil and rest while you make the salad.
Slice cucumber. De-stem snow peas and roughly chop. Finely slice cabbage. Pick mint leaves and remaining coriander leaves from their stems.
Thinly slice beef and toss with ½ the dressing. Place vegetables, mint and coriander in a large bowl and toss with remaining dressing.
Divide salad and beef between plates and sprinkle with crispy shallots to serve.