Using a mortar and pestle, pound peppercorns, lemongrass and
garlic to a rough paste. Transfer paste to a large bowl, add fish sauce and
sugar, then stir until well combined. Add steak and turn to coat, then cover
and refrigerate for 30 minutes to marinate.
Meanwhile, to make lime-chilli dressing, using a mortar and
pestle, pound chilli and garlic to a paste. Transfer paste to a bowl and whisk
in fish sauce, lime juice, sugar and 60ml (1/4 cup) water. Set aside. Makes 3/4
Place noodles in a large bowl, then cover with boiling water and
stand for 4 minutes or until softened. Drain and refresh under cold running
water. Using scissors, cut noodles into 8cm lengths and divide among large
Place cucumber, lettuce, carrot, Thai basil and mint on top of
noodles in separate small piles.
Heat oil in a wok over high heat. Cook marinated steak, in 2
batches, tossing, for 2 minutes or until cooked through. Divide steak among
bowls and drizzle with dressing. Top with bean sprouts, peanuts and Asian fried
shallots to serve.