Pre heat a large skillet pan to a high heat.
Pat dry your piece of steak with strong kitchen roll.
Place some strong foil, cling film or a plastic bag over the meat and using the bottom of a sauce pan or heavy object bash the meat firmly to tenderise and flatten it out. Don't pulvarise it!
Season with plenty of salt.
Cut the meat into strips and fry in the hot pan for a couple of minutes and then remove from the pan and set aside.
The steak should still be pink and rare.
Turn the heat down in the pan to a medium heat.
In a manual food processor like the Zyliss Easypull place the roughly chopped shallot, garlic, the chopped ginger, sugar, fish sauce, chillies, cumin, a good pinch of black or white pepper, half the coriander and the juice from half the lime.
Blitz for around 20 pulls until the mixture is finely chopped and almost a paste.
Add the paste to the hot pan stirring continuously for 3 minutes.
Add the aubergine and the pepper and continue to stir until the veg is coated in the paste.
Give it a good season with salt now.
Add the small tin of coconut milk and add some water to the empty tin to get the milk stuck to the sides, add this to the pan too.
Give it all a good stir.
Return the meat to the pan, give it a good stir and then leave on a low heat with the lid on the pan for 20 minutes.
Stir in the remaining coriander a few minutes before it's ready to serve.
Serve up with Jasmine rice, spicy crackers and some white wine. Add a wedge of lime and squeeze over depending on your taste.