Thai beef salad

1. Prepare the Beef Fillets:
- Season the beef fillets with a pinch of salt and pepper.
- Heat a grill pan or barbecue to medium-high heat.
- Grill the beef fillets for about 3-4 minutes on each side for medium-rare, or cook to your liking.
- Once cooked, set them aside to rest for at least 5 minutes.

2. Make the Dressing:
- In a small bowl, combine the lime juice, fish sauce, and brown sugar.
- Thinly slice the red hot chili peppers, removing seeds if you prefer less heat, and add them to the bowl.
- Stir until the sugar is fully dissolved. Set aside.

3. Prepare the Salad:
- Halve the cherry tomatoes.
- Roughly chop the spearmint and coriander leaves.
- Peel and slice the cucumber into thin rounds.
- Thinly slice the red onion.

4. Assemble the Salad:
- Slice the rested beef fillets thinly, across the grain, to ensure tenderness.
- In a large salad bowl, combine the sliced beef, cherry tomatoes, spearmint, coriander, cucumber, and red onion.
- Pour the dressing over the salad and gently toss to combine, ensuring all ingredients are well-coated with the dressing.

5. Serve:
- Transfer the salad to a serving platter or individual plates.
- Garnish with additional spearmint or coriander leaves if desired.
- Serve immediately and enjoy your fresh and vibrant Thai beef salad!