Step 1

Make chilli tamarind marinade.

Step 2

Place beef in a shallow dish. Add marinade; turn beef to coat in marinade. Cover; refrigerate for 6 hours or overnight, turning occasionally.

Step 3

Remove beef from marinade; reserve marinade. Cook beef on a heated oiled barbecue (or grill plate or grill) over high heat for 10 minutes, turning once, or until cooked as desired. Remove from heat; cover and rest for 20 minutes.

Step 4

Meanwhile, bring reserved marinade to the boil in a small saucepan; simmer, uncovered, for 5 minutes. Allow to cool.

Step 5

Combine carrot and cucumber in a medium bowl. Heat vinegar, sugar and salt in a small saucepan over low heat; do not allow to boil. Stir until sugar dissolves, then bring to the boil. Pour over carrot and cucumber; cool. Add coriander, mint and sprouts.

Step 6

Thinly slice beef; add to salad. Drizzle with cooled reserved marinade. Serve topped with peanuts, extra mint and lime wedges on the side.

Step 7

Dry-fry dried chillies in a medium frying pan, stirring, until blackened. Cool. Using a mortar and pestle, grind to a fine powder. Add fresh ingredients, one at a time, grinding to a paste. Stir in tamarind, fish sauce and sugar.