Mix beef slices with salt, pepper, and olive oil in a bowl.
Sear the beef in a hot frying pan until a crust develops.
Add coconut milk, simmer for 5 minutes until sticky, and set aside.
Grate ginger into muslin and squeeze out the juice into a bowl.
Dissolve sugar in rice wine vinegar over medium heat in a pan.
Stir in fish sauce, chilli flakes, and ginger juice, then simmer for 5 minutes.
Mix in chopped nuts and cook for 1 minute.
Add coriander and cook for 1 additional minute.
Heat deep fat fryer to 180°C.
Fry noodles until crisp, then drain on paper towels.
Arrange lettuce leaves on serving plates.
Fill lettuce leaves with beef, drizzle with sauce, and top with crumbled noodles.