• 300 g (11 oz) beef, tenderloin or steak cut
• 1 Tbsp dried shrimps, toasted and coarsely pounded
• Chopped roasted peanuts

Vegetables and Herbs

• 3 tomatoes, seeded and diced
• 5 bird’s eye chillies, thinly sliced
• 2 stalks lemongrass, white part only, thinly sliced
• 2 red chillies, thinly sliced
• 1 medium red onion, peeled and thinly sliced
• A handful of chopped coriander leaves
• 3 kaffir lime leaves, thinly sliced

Sauce

• 2 Tbsp toasted grated coconut
• 3 Tbsp lime juice, or to taste
• 1 tsp minced garlic
• A pinch of white pepper powder
• Salt, to taste
• Sugar, to taste

• Bring a small pot of water to the boil. Add the beef and simmer over low heat until the beef is cooked through.
• Remove the beef and set aside to cool before cutting into very thin, almost see-through slices.
• Place the sliced beef into a large mixing bowl. Add the vegetables and herbs and dried shrimps. Set aside.
• Combine the ingredients for the sauce.
• Just before serving, toss everything together and check for seasoning. Garnish with chopped roasted peanuts and serve immediately.