Vietnamese beef with mint and peanuts

Ingredients

Quantity	Ingredient
3	spring onions, trimmed and chopped
5	garlic cloves, finely chopped
2	lemongrass stems, finely chopped, white part only
4 tablespoons	fish sauce
	sea salt and freshly ground pepper
450g	beef sirloin or fillet, cut into strips
2	small red chillies, finely chopped
2 teaspoons	sugar
squeeze	lime juice
3 tablespoons	rice vinegar
1	iceberg lettuce, shredded
2	lebanese cucumbers, cut into matchsticks
1	carrot, cut into matchsticks
50g	bean sprouts
1 bunch	coriander leaves
1 bunch	vietnamese mint leaves
60g	roasted peanuts, coarsely chopped

Combine the spring onions, 3 garlic cloves and the lemongrass in a mortar and pestle and pound to a coarse paste. Add 1 tablespoon of fish sauce and a little sea salt and pepper and stir through. Transfer the marinade to a bowl. Add the beef and marinate for about 1 hour (less will do if you are pushing time).
To make the dressing, combine the remaining garlic and fish sauce, the chilli, sugar, lime juice and vinegar and stir until the sugar dissolves. Set aside.
Thread the beef onto bamboo skewers which have been soaked in water for 10 minutes. Heat a chargrill pan over high heat and cook the beef skewers for 1-2 minutes on each side.
Combine the lettuce, cucumber, carrot, bean sprouts and herbs in a large bowl. Remove the beef from the skewers, add to the bowl, drizzle with dressing and toss to combine. Divide among bowls, scatter with peanuts and serve immediately.