1 tbsp vegetable oil
300 g piece beef scotch fillet
250 g cherry tomatoes, halved
1 1/2 cups coriander leaves
1/2 cup mint leaves
1 cucumber, halved lengthways, sliced
2 spring onions, thinly sliced
2 shallots, thinly sliced
8 kaffir lime leaves, thinly sliced
1 lemongrass stalk (white part only), thinly sliced
1 long red chilli, sliced

Chilli dressing:
2 small red chillies, seeded, finely chopped
1 garlic clove, crushed
Juice of 1 lime
2 tbsp fish sauce
2 tbsp grated palm sugar