Vietnamese Lemongrass Beef and Rice Noodle Salad

Ingredients

• 2 golden shallots, finely chopped
• 4 cloves garlic, finely chopped
• 2 stalks lemon grass, finely chopped
• 80 ml fish sauce (1/3 cup)
• 450 gm beef sirloin, cut into strips
• 2 small red chillies, finely chopped
• 55 gm white sugar (¼ cup)
• 70 ml lime juice
• 60 ml rice vinegar (¼ cup)
• 250 gm fresh rice sheet noodles
• 1 iceberg lettuce, cut into thin wedges
• 2 Lebanese cucumbers, cut into julienne
• 1 carrot, cut into julienne
• 50 gm bean sprouts
• 1½ cups coriander leaves (loosely packed)
• 1½ cups Vietnamese mint leaves (loosely packed)
• To serve: roasted peanuts, coarsely chopped