Directions

To Make

1. Thinly cut the steak into slices and lay onto a plate. Pour on lemon juice and it will “cook” the meat in 15 mins. Set aside while “cooking”.
2. In a small bowl, add rice wine vinegar and sugar, stir through, then add in carrots to pickle whilst preparing the remaining ingredients.
3. Once “cooked”, remove the steak from the lemon juice and lay it on a clean plate. Top with Thai basil, Vietnamese mint, and fresh mint.
4. Drain the carrot from the pickling liquid and put it onto the herbs. Put on cucumber and onion slices. Add on peanuts, garlic, fried shallots, sliced bird’s eye chillies, and lime quarters. Serve.