Place the beef in a bowl with ½ cup (125ml) of the chilli sauce and 1 tablespoon of the oil and toss to coat. Cover and refrigerate for 30 minutes to marinate. Preheat a char-grill pan or barbecue over medium heat. Char-grill or barbecue the beef, turning and basting with the marinade every 5 minutes, for 20–25 minutes for medium rare or until cooked to your liking. Set aside and keep warm.
Heat remaining oil in a small frying pan over medium heat. Add ginger and cook for 1–2 minutes or until golden and crisp. Drain on absorbent paper. Place the onion, tomato, fennel, sugar snap peas and basil in a bowl, pour over remaining chilli sauce and toss to combine. Slice the beef, serve with the salad and top with crispy ginger. Serves 4.