Thai beef salad

Name: Thai beef salad
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: Asian, Thai
Ingredients: 500 g beef fillet steak, cut into thin strips or pieces (6 cm x 5 mm); 2 garlic cloves; 4 cm piece fresh ginger, peeled; 1 tbsp fish sauce; 1 tbsp rice wine vinegar; 1 tbsp oyster sauce; 1 tsp sesame oil; 2 fresh long red chillies, trimmed, deseeded if preferred and cut into halves; 4 garlic cloves; 30 g fish sauce; 60 g lime juice; 20 g palm sugar; 1 stalk lemongrass, white part only, cut into pieces (2-3 cm); 2 eschalots (approx. 30 g); 30 g red onion, cut into thin slices; ½ tsp chilli powder; 2 tsp sesame oil; 50 g roasted salted peanuts; 6 - 8 sprigs fresh mint leaves (approx. 20-30 g); 1 - 2 bunches fresh coriander leaves (approx. 40-60 g); 6 - 8 sprigs fresh Thai basil leaves (approx. 20 g); 2 spring onions/shallots, trimmed and cut into thin slices; ½ Lebanese cucumber, deseeded and cut into bite-size pieces (optional); 5 - 10 cherry tomatoes, cut into halves (optional); 1 - 2 fresh long red chillies, trimmed, deseeded if preferred and cut into slices, for garnishing; 1 - 2 tbsp fried shallots, for garnishing