Tangy beef salad

Ingredients

• 500 grams beef fillet
• 2 teaspoons vegetable oil
• 1/3 cup lime juice
• 1/4 cup fish sauce
• 2 tablespoons caster sugar
• 2 cloves garlic, chopped finely
• 1 lemongrass stem, white part only, finely chopped
• 1 long red chilli, seeded, finely chopped
• 1 medium (120g) carrot, peeled
• 1 small (100g) red onion, sliced thinly
• 1 lebanese (130g) cucumber, julienned
• 1 cup loosely packed thai basil leaves
• 1 cup loosely packed round mint
• 1 cup loosely packed vietnamese mint
• 1/2 cup roasted peanuts, chopped coarsely
• 2 tablespoons fried shallots