Season eye fillet with cayenne, garlic powder, salt and pepper to taste

Sear beef in a hot pan until browned, but not cooked through

Remove from heat, wrap in cling film and place in freezer to firm up

Finely chop onion, capsicum and cabbage

Tear up coriander leaves and combine coleslaw elements in a large bowl

Finely chop a small knob of ginger.

In a small bowl, combine ginger, peanut butter, sesame oil, rice wine vinegar and sweet chilli, and add salt and pepper to taste. Whisk until mixed through

Prepare vermicelli by pouring boiling water over it in a colander until noodles are soft. Stir fish sauce through

Remove eye fillet from freezer and finely slice with a sharp knife

Combine coleslaw, eye fillet and peanut dressing in large bowl, and serve over cold noodles.