Thai Beef Salad (Yam Neua)

Rest meat on cutting board for 8-10 minutes, loosely covered with foil to retain juices.

Prepare dressing: whisk 3 tbsp lime juice, 2 tbsp fish sauce, 1 tbsp palm sugar, and 2 minced Thai chilies.

Slice 2 shallots paper-thin and soak in cold water for 5 minutes to reduce sharpness. Drain well.

Tear 1 cup fresh mint leaves and 1 cup cilantro. Slice 1 cucumber into half-moons.

Slice rested beef against the grain into 5mm thick strips. Collect any juices for the dressing.

Combine beef, shallots, herbs, and cucumber in large bowl. Add meat juices to dressing.

Toast 2 tbsp rice powder in dry pan until golden, about 2 minutes. This adds nutty crunch.

Pour dressing over salad, toss gently. Sprinkle with toasted rice powder and extra chilies.

Serve immediately on a bed of fresh lettuce leaves with sticky rice on the side.