Thai beef salad

Ingredients

• 400g (0.88 lbs) beef sirloin steak
• 3 tbsp fish sauce
• 1 tbsp dark soy sauce
• 1 tsp brown sugar
• 100g (3.5 oz) raw jasmine rice
• 2 kaffir lime leaves
• 1 large shallot, sliced thin
• 200g (7 oz) cherry tomatoes, cut in half
• 1/2 bunch coriander, picked
• 1/2 bunch mint, picked
• 1 lime, juiced
• a pinch of chilli flakes

Directions

1. To marinate the beef, add the beef, 2 tablespoons of fish sauce, 1 tablespoon of dark soy sauce, and the sugar to a bowl. Mix well and marinate for 2-12 hours.
2. Once the beef is marinated, cook it on a grill to rare or medium rare, let it rest for 6 minutes, and then slice thinly.
3. Add the raw rice with the kaffir lime leaves to a dry frying pan and toast over medium heat until golden brown. Then transfer to a mortar and pestle and pound until you achieve a coarse sand consistency.
4. To assemble the salad, add the herbs (coriander and mint), sliced steak, shallots, tomatoes, toasted rice, lime juice, and more fish sauce to a bowl. Toss well and serve piled high.