Step 1

Place the soy sauce, sesame oil, garlic, brown sugar and rice vinegar in a large bowl and stir to combine. Add the beef and coat well in the marinade. Cover and refrigerate for up to 1 hour.

Step 2

For the Asian slaw, place the palm sugar in a large bowl with the fish sauce, lime juice and sesame oil, stirring to dissolve the sugar. Season with pepper, then toss the Chinese cabbage, carrot, spring onion and coriander in the dressing, and set aside.

Step 3

Preheat the oven to 200°C.

Step 4

Heat the sunflower oil in a large ovenproof frypan over medium-high heat. Remove the beef from the marinade and cook, turning, for 5-6 minutes until browned all over. Transfer to the oven for 8 minutes for rare. Remove from the frypan, transfer to a plate and rest, loosely covered with foil, for 10 minutes.

Step 5

To serve, slice the beef and serve with the Asian slaw, chilli bean sauce, cucumber wedges and steamed rice, and garnish with Thai basil leaves.