Step 1

Place beef in the freezer for 20 minutes, until firm. Very thinly slice and set aside.

Step 2

Meanwhile, place lime juice, kaffir lime leaves, sugar, lemongrass, garlic and 1 teaspoon ground black pepper in a bowl and stir to combine. Pour half the dressing over beef, then cover and set aside to marinate at room temperature for 30 minutes.

Step 3

Combine the remaining dressing with chilli, fish sauce, eschalot, half the peanuts and 2 tablespoons water. Set aside.

Step 4

Heat a chargrill pan over high heat. Drain beef and pat dry with paper towel, then toss with oil. In batches, cook beef for 1 minute each side or until cooked through.

Step 5

Toss beef with the radish, bean sprouts, mint, basil, lettuce and remaining dressing to combine, then transfer to serving plates. Garnish with remaining peanuts and serve.