This can be made into a beautiful salad by adding sliced Spanish onion, peanuts, fried shallots and some herbs to the sliced meat.
To make the dipping sauce, mix together the chilli powder, fish sauce, lime juice, caster sugar, shallot and coriander leaves.
Mix together the beef, pepper, kecap manis and peanut oil and leave to marinate for about 30 minutes.
Heat a barbecue or a grill to hot and cook the beef for 2 minutes on each side, allowing a good crust to form, then rest for 10 minutes. The beef should be medium-rare. Slice across the grain into thin slices, fan out on the lettuce or cabbage leaf if you like and serve with the dipping sauce.
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