Lemongrass Beef Salad with Spring Pickles

Ingredients

• 1 lemongrass stalk, pale section only, finely chopped
• 2 garlic cloves, crushed
• 1 long red chilli, deseeded, chopped
• 500g beef strips (we used rump, sliced)
• 2 tbsp fish sauce
• 2 tsp cornflour
• 100g bean thread noodles or rice vermicelli
• 2 tbsp vegetable oil
• 2-3 tsp brown sugar
• 1 bunch red radish, sliced into thin wedges
• 1 Lebanese cucumber, thinly sliced
• 1⁄2 cup white vinegar
• 3 tbsp caster sugar
• 1 butter lettuce, washed and separated
• 2 tbsp chopped peanuts
• 1⁄2 cup coriander leaves
• 1⁄2 cup mint leaves
• Green Sriracha or chilli sauce, to serve (optional)