2 double kaffir lime leaves (with two connecting leaves),
2½ cups caster sugar
½ cup water
4 limes, finely grated zest only
½ cup rice vinegar
3 tbsp fish sauce
1 tsp gluten free soy sauce
For the chili jam, sterlise a screw-top jar (with a volume of two Australian cups: 1 cup =250ml), and its metal lid.
Blend the chilies, ginger and kaffir lime leaves (if using) to a coarse paste in a food processor or pestle and mortar. Place the blended mixture in a saucepan with the sugar, water, lime zest, rice vinegar, fish sauce and soy sauce.
Stir over a medium heat until the sugar dissolves, then boil for about 10 minutes, or until the volume of liquid has reduced by one-third. It will bubble up like jam.
Spoon the hot chili jam into the warm sterilised jar until it is filled to within 3mm of the top. Seal with the screw lid. It will keep for months while sealed. Once opened, store the chili jam in the fridge.
For the beef salad, rub the steaks with the fish sauce and season them with salt and pepper. Heat the oil in a large frying pan and cook the steaks for 2-3 minutes on each side, or until they are done to your liking.
Remove the meat from the pan and set it aside, covered to rest for at least five minutes after cooking. Slice the meat thinly across the grain. If preparing the meat ahead of time, slice the steaks just before serving.
Place the sliced meat and any cooking juices in a mixing bowl with the prepared cucumber, scallions, tomatoes, mint and coriander.
Measure out the required amount of chili jam and mix it with lime juice in a bowl. Pour this over the salad and toss to combine. Serve the beef salad with the rolls and more chili jam in a dipping pot.