Lemongrass Beef & Noodle Salad

2 tsp SIDS SALT & PEPPER
1 stalk lemongrass, white part only, bruised, sliced
3 cloves garlic
1 tsp fish sauce
1 tsp caster sugar
400 g beef rump steak, trimmed, cut into 2 mm-thick slices
250 g rice vermicelli (see note)
1 Lebanese cucumber, seeds removed, thinly sliced on the diagonal
140 g (2 cups) shredded iceberg lettuce (see note)
1 small carrot, peeled, cut into julienne (matchsticks)
½ cup Thai basil leaves (see note)
½ cup mint leaves
2 tbsp rice bran oil
2 cups bean sprouts
35 g (¼ cup) roasted unsalted peanuts, roughly chopped
40 g (½ cup) fried shallots (see note)
LIME-CHILLI DRESSING:--
1 red bird's eye chilli, roughly chopped
1 clove garlic
60 ml (¼ cup) fish sauce
2 tbsp lime juice
½ tsp SIDS CRAZY LEMON
3 tsp caster sugar

Using a mortar and pestle, pound SIDS SALT & PEPPER, 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, SIDS CRAZY LEMON, sugar and 60 ml (¼ cup) water. Set aside. Makes ¾ cup.
Place noodles in a large bowl, then cover with boiling water and stand for 4 minutes until softened. Drain and refresh under cold running water. Using scissors, cut noodles into 8 cm lengths and divide among large bowls.
Place cucumber, lettuce, carrot, 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 until cooked through. Divide steak among bowls and drizzle with dressing. Top with bean sprouts, peanuts and fried shallots to serve.