Mix half the oil with the minced garlic and ginger and spread evenly over the steaks. If you have time cover and chill for 20 minutes. Season the steaks with salt and freshly ground black pepper. Heat a large griddle pan until smoking. Add the steaks and sear for 2-3 minutes on each side until pleasantly charred with bar marks. Remove from the pan, cover with foil and leave to rest for 2 minutes.
Meanwhile, mix together the lime juice, caster sugar, remaining oil, fish sauce, chilli, beansprouts, carrots, coriander, mint and shredded lettuce together and toss well.
Thinly slice the steak. Divide the vegetable mixture between the 8 warmed flour tortillas and top with the steak, drizzle each with a little sweet chilli sauce, wrap and serve immediately.
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