Combine beef, lemongrass, fish sauce and pepper.

Set aside for 20 minutes for flavours to develop.

Soak the rice noodles for 4-5 minutes in boiling water, then drain and rinse under cold water.

Heat a large wok/pan and add a little oil. Stir-fry beef on high heat for 2 minutes until fragrant.

Add cucumber, bean sprouts and lettuce and toss to combine.

Add the rice vinegar, extra fish sauce, herbs and half the peanuts. Toss to combine.

Place the noodles on a plate and spoon the beef mix over them.

Sprinkle with the remaining peanuts.

I replaced the lemongrass with spring onions and used egg noodles instead of rice noodles – just yummy.