Combine the lime juice, fish sauce, oil, sugar and chilli jam in a small bowl. Transfer half the mixture to a bowl, cover and refrigerate to use as the salad dressing. Pour the other half into a large shallow glass dish. Add the peanut butter and garlic to the large dish and mix well. Add the beef and turn to coat in the marinade. Cover and refrigerate for 4 hours. Cover the small bowl of dressing and refrigerate until required.
Heat a grilling pan over medium heat or preheat a barbecue. Remove the beef from the marinade; discard the marinade. Cook the steak for 5 to 6 minutes each side or until cooked to your liking. Transfer to a plate and cover loosely to keep warm. Rest for 5 minutes.
Combine the sliced cabbage, salad leaves, cucumber, chilli and coriander in a large bowl. Add the reserved dressing and toss to combine. Divide the salad among four serving bowls.
Thinly slice the beef and arrange on the salad. Sprinkle roasted peanuts and fried shallots on top of each serving.