sirloin cut about 1 cm thick

fresh mint leaves

finely chopped spring onions

finely sliced shallots

coriander leaves

finely sliced large red chili (with seeds removed)

deep-fried dried red chilies (see preparation)

crushed glutinous rice (see preparation)

fresh lemon or lime juice

fish sauce

sugar (optional)

dried hot chili flakes

soy sauce

1) Put the sirloin and soy sauce in a bowl and let the meat marinate for about 2 hours.

2) Toast the rice with the galangal and kaffir lime leaf pieces in a hot dry wok until the grains turn brown. Put the rice grains in a mortar and pestle or an electric spice grinder and grind into a powder.

3) Heat some charcoal in a barbecue grill, or use a large non-stick pan placed over gas heat if charcoal is not available.

4) When the coals (or the pan) are medium hot, put the meat on the grill or in the pan. Brush some of the remaining marinade on the exposed side. Let cook about 30 seconds and turn, then brush the other side as the first side cooks. Cut into bite-size pieces and put them in a mixing bowl.

5) Add the crushed rice, chili flakes, shallots, mint leaves, spring onions, coriander, sliced fresh chilies, lemon juice, fish sauce and sugar. Mix well and put on a plate.

6) Serve with fresh sweet basil, cucumber, long green beans, white cabbage, and fresh carrots.

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