Tenderize the steak and then cut into thin strips. Mix the chillies, garlic, 1 tsp of the oil, sugar, fish sauce and dried chillies in a non-metallic bowl. Add the steak strips to the marinade and leave in the fridge for at least 30 minutes (or overnight)
Plunge the peas, corn and carrots into a large saucepan of boiling water for 2 minutes to blanch them! Rinse with cold water to cool quickly and leave to one side. Heat 1 tsp of oil in a large frying pan or wok and cook the steak on a high heat until browned. Add the rest of the marinade and cook for a further few minutes. Toss in the blanched vegetables and stir-fry for 2 minutes.
Serve with thai rice or noodles and garnish with fresh chillies.