Roast the beef until done, or as preferred and cut into small thin slices. Set aside.
Mix the chopped garlic, two chopped coriander leaves, sugar, fish sauce, lime juice,
salt and ground black pepper. Add the beef and stir for another minute. When served
on a plate, sprinkle the chilies on top and garnish with the remaining coriander
leaves, the spring onions and mint leaves. This salad is best accompanied with assorted