Lemongrass beef with shredded Asian coleslaw

Method

• Step 1
  Place lemongrass, oil, half the chilli and 1 tablespoon fish sauce in a food processor and process until a fine paste forms. Transfer to a shallow glass or ceramic bowl. Add beef. Set aside for 10 minutes to marinate.
• Step 2
  Preheat a char-grill pan on high. Cook beef for 2-3 minutes each side for medium or until cooked as desired. Remove and set aside for 5 minutes to rest.
• Step 3
  Meanwhile, combine lime juice, rice wine vinegar, sugar, remaining fish sauce and chilli in a bowl and stir until sugar dissolves.
• Step 4
  Place snow peas in a heatproof bowl and pour over enough boiling water to cover. Set aside for 30 seconds. Refresh under cold running water. Drain well.
• Step 5
  Place cabbage, green onion, coriander, snow peas and half the dressing in a bowl and toss to combine. Slice beef into 1cm-thick slices. Divide salad among serving plates and top with beef. Drizzle with remaining dressing and garnish with extra coriander leaves.