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1
First prepare the marinade. In a bowl mix together soy sauce, rice vinegar, fish sauce, lime zest, grated ginger, brown sugar and grated chilli. Pour this marinade over your beef steaks and set aside in the refrigerator for half an hour.
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2
Meanwhile prepare the vegetables. Slice the spring onions on thin slices, use green part too. Grate the ginger. Wash and peel zucchini then slice it in thin straps. Wash and peel the cucumbers, slice it thinly, using a speed peeler.
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3
Prepare rice noodles, using the instructions written on a package. When cooked, wash it well under the running water to wash out the starch. This prevents sticking the noodles together.
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4
Prepare the salad dressing. In a small bowl mix together 4 tbsp lime juice, zest of 1 lime, 2 tbsp peanut oil, 4 tbsp soy sauce, 2 tbsp fish sauce and 1 tbsp brown sugar. If you like it spicy, add the dry chilli flakes.
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5
Set a grill pan over a high heat. Add 2 handfuls of peanuts to the hot pan and fry until they are golden. Set aside until needed. Pat dry the steaks and clean the grill pan, using paper kitchen towels. Put the pan back on a stove, over a high heat. Add peanut oil to the pan, when it gets really smoking hot. Grill the steaks one minute on each side to get them medium, or more if you like them well done. Set aside for 5 minutes to chill. Slice them on thin straps, about 0.5 cm / 0.2 inch thickness.
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6
Gently mix together cold rice noodles and vegetables. Add think slices of beef steaks. Roughy chop the mint, balm and coriander. Add to the salad bowl. Pour over the salad dressing, add roughly chopped peanuts and serve.
