Step 1 In a small bowl mix the lime juice, fish sauce, sugar syrup and bird’s eye chilli together and stir to combine. Set aside. Step 2 Heat the pan to a high heat for 2 minutes. Place beef on the chopping board, lightly rub with oil and salt, then place in the hot pan to cook for 3-4 minutes on each side (for medium cooked). Step 3 Remove from the pan and rest on your chopping board for 5 minutes before slicing. Step 4 Meanwhile, halve cherry tomatoes, slice cucumber, pick mint leaves, pick coriander leaves, add to a mixing bowl, along with the salad leaves. Toss the sliced beef through and then pour over the dressing and gently mix. Transfer onto a plate to serve.
