Thai beef salad is one of my favourite salads. I wanted to make an elegant version of this dish at Lotus, so this is my interpretation of the classic. There are no tricks here, but as with sashimi or any meat you eat raw, this recipe relies on using the best-quality beef you can afford; it makes all the difference.
Heat a small frying pan over a high heat and add the rice. Constantly move the pan and toss the rice to evenly toast the rice. Keep going until the rice turns dark brown and starts to smell really nutty – it should be on the verge of being burnt (but not quite). Transfer the rice to a mortar and use a pestle to grind it to a fine powder. Store in an airtight container.
Season the beef with salt and rub it evenly with oil. Heat a frying pan over a very high heat and, when the pan is hot, sear the beef until well browned on all sides. This should take no longer than 45 seconds, as you still want the meat to be raw inside. Transfer the beef to a plate and refrigerate for 30 minutes to firm up.
Whisk all the ingredients together in a bowl and set aside.
Cut the piece of beef into roughly
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