Sichuan Beef Noodle Salad

Ingredients

• 3/4 teaspoon Sichuan peppercorns (see Notes)
• 2 garlic cloves, chopped
• Zest and juice of 1 lime
• 1/4 cup (60ml) light soy sauce
• 600g beef rump steak, cut into thin strips
• 200g dried vermicelli rice noodles
• 1/4 cup (60ml) peanut oil or sunflower oil
• 1 tablespoon rice wine vinegar
• 1/2 cup (75g) roasted unsalted peanuts, chopped
• 1 small red onion, thinly sliced
• 1 bunch fresh mint
• 1 bunch fresh Thai basil, leaves picked (see Notes)
• 1/2 bunch spring onions, sliced on an angle
• 100g sugar snap peas, sliced
• 1 long red chilli, sliced
• Extra lime wedges, to serve