Serves 4

For the beef

2 tbsp sesame oil

1 tbsp clear honey

2 tbsp soy sauce

400-600g sirloin steak

1 tbsp vegetable oil

For the dressing

4 tbsp sweet chilli sauce

2 tbsp rice wine vinegar

juice and finely grated zest of 1 lime

1 tsp fish sauce

1/2 stalk lemongrass, very finely chopped

1 1/2 cm cube of ginger, peeled and finely chopped

For the salad

1/2 bulb fennel, very finely sliced (I use a mandolin for this)

2 carrots, peeled and julienned

1/2 cucumber, peeled, deseeded and julienned

1/2 bunch coriander, leaves chopped

1/2 bunch mint, leaves chopped

50g peanuts, roasted and roughly chopped

Whisk the sesame oil, honey and soy sauce together, then pour over the beef and allow to marinate for at least 4 hours (over night, even better)

Mix the ingredients for the dressing together and set aside.

Heat the vegetable oil in a frying pan. When it is smoking, add the meat. Sear on both sides for a couple of minutes, then remove and allow to rest before slicing very thinly.

Roughly toss all the salad ingredients together with the dressing, then add the sliced beef and garnish with the peanuts.