Vietnamese beef and lettuce wraps

Ingredients

• 2 rump steaks or flank steaks, around 200g each, trimmed of any fat
• 1 red chilli, sliced
• 2 sticks lemongrass, bruised and finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp dark soy sauce
• 1 tsp caster sugar
• 2 spring onions, finely chopped
• 1-1½ tsp toasted sesame oil, to taste
• 50-75ml/2-2½fl oz rice vinegar, to taste
• 25g-50g/1-2oz caster sugar, to taste
• 1 stick lemongrass, trimmed and very finely chopped
• 1 garlic clove, finely chopped
• 1 lime, juice only
• 1 carrot, cut into fine julienne strips
• 150g/5½oz beansprouts
• 1 red chilli, finely chopped
• 50ml/2fl oz rice vinegar
• flavourless oil (such as groundnut or sunflower oil)
• 3 sprigs mint, leaves picked and chopped
• ½ small bunch coriander, leaves and stalks roughly chopped
• 2 heads Little Gem lettuce, leaves separated
• lime wedges, to serve

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