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, those fresh herbs and tender beef. And the best part? You'll get it done in just 30 minutes.
Pat steak 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 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 steak 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 set aside to rest. While steak is resting, continue with step 4.
Slice cucumber. Trim snow peas and roughly chop. Finely slice cabbage. Pick mint leaves and remaining coriander leaves from their stems.
Thinly slice steak and toss with ½ the dressing. Place vegetables, mint and coriander in a bowl and toss with remaining dressing.
Divide salad and steak between plates and sprinkle with crispy shallots to serve.