- One 1-pound boneless beef sirloin steak, approximately ¾ inch thick
- 1 teaspoon freshly ground black pepper
- ½ cup beef or chicken broth
- 3 tablespoons fresh lime juice
- 2 tablespoons Thai fish sauce
- 1 teaspoon sugar
- 1 teaspoon Roasted Rice Powder (optional; see Notes)
- 1/3 cup thinly sliced shallots, separated into rings
- 4 scallions, trimmed, sliced lengthwise in half, and cut into ½-inch lengths
- 2 bird or serrano chiles, minced
- ½ cup mint leaves
- 1 small cabbage, cored, cut into wedges, and separated into leaves
- 8 to 10 leaves tender leaf or Bibb lettuce
- 4 to 6 leaves napa cabbage, cut crosswise into 1- to 2-inch slices
- 5 or 6 yard-long beans, trimmed, cut into 2-inch lengths, and (optional) blanched in boiling water for 1 minute
- 1 European cucumber, cut into ¼-inch slices
- 2 or 3 scallions, trimmed and sliced lengthwise in half
- Prepare a grill or preheat the broiler.
- Rub the meat with the black pepper.
- If grilling, place the meat 3 to 4 inches above the coals or flame; if broiling, place in the broiler pan about 3 inches below the element.
- Grill or broil until rare, 2 to 3 minutes per side. Very thinly slice the meat across the grain.
- In a medium saucepan, mix the broth, lime juice, fish sauce, and sugar together and bring to a boil over high heat. Toss in the rice powder and meat and quickly stir to coat the meat. Immediately remove from the heat and transfer the meat and dressing to a large bowl (you must be quick so as not to overcook the beef).
- Add the shallots, scallions, chiles, and mint and toss gently. Let stand while you arrange your choice of accompaniments on a platter.
- Mound the salad on a plate and pour the extra dressing over. Serve with the platter of accompaniments and plenty of jasmine or sticky rice.