• Roughly chop mint. 
• Zest, then juice half the lime. Cut remaining lime into wedges. 
• Cut cucumber in half crosswise then into 1/4-inch half-moons.
• Peel, then mince or grate garlic.
• Remove outer layer of lemongrass, then halve lengthwise. Place lemongrass on a cutting board, cut-side down. Using the back of a spoon or a pot, forcefully hit lemongrass to crush, then chop very finely.

• Heat a large non-stick pan over medium-high heat.
• When hot, add peanuts to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
• Transfer to a plate.

• Reheat the pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef and lemongrass. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.**
• Carefully drain and discard excess fat.
• Add garlic, 1/4 tsp (1/2 tsp) chili flakes and cook, stirring often, until fragrant, 1 min. (NOTE: Reference heat guide.) Season with salt and pepper.

• Add lime juice, lime zest, nuoc cham and half the mint to a large bowl.
• Season with salt and pepper, then whisk to combine. 

• Add cabbage, arugula and spinach mix and cucumbers to the large bowl with the dressing. Toss to combine. 
• Divide salad between plates, then top with the beef mixture. 
• Sprinkle peanuts and remaining mint over top. 
• Drizzle spicy mayo over top. 
• Squeeze a lime wedge over top, if desired. 

If you've opted for double beef, cook it in the same way the recipe instructs you to cook the regular portion of beef. Work in batches, if necessary.