Roughly slice the ginger into matchsticks and place in a zip lock bag along with 20gm of olive oil and 20gm of soy sauce Add the beef to the bag and rub in the marinade slightly, roll up the bad and seal it removing as much air as possible Place the beef into a pre-heated oven steam setting 58 degrees for 70 mins
Place the rice noodles in a mixing bowl and pour over boiling water from the kettle to submerge the noodles
To make the dressing dice one shallot and add to a mixing bowl, shave the palm sugar and add to the bowl also
Now add the soy, fish sauce, olive oil, lime juice and a small pinch of salt. Open the bag of pickled ginger and squeeze out the
juice into the same bowl. Mix well and set aside
For the salad slice the onion, shallots and tomato. Julienne the cucumber, carrot and snow peas. Chop the chilli and pick all the herbs. Season lightly, mix and set aside
Strain the noodles once tender and set aside to cool, once cool add the noodle to the other salad ingredients and mix well
With 2 mins remaining on the timer heat a fry pan over high heat, remove the beef from the oven and pat dry on paper towel, pan fry in a little olive oil until well caramelised. Approx 2 mins on each side
Liberally dress the salad and toss well, plate some salad in the middle of a plate or into a large sharing bowl, slice the beef thinly and arrange on top, drizzle some extra dressing over the beef and around the plate and serve