Rare roast beef salad with Thai flavours

Place jasmine rice in a small fry pan over medium high heat until browned. Remove from heat and place in a spice grinder, grinding until powder form.(if you don't have a spice grinder the rice is optional). Place lemongrass, chilli, coriander roots, lime leaves, ginger, lime zest and half of the fish sauce in a mortar and pestle or food processor and combine until a smooth paste is formed. Stir in rice and set aside..

Heat a chargrill pan over a medium high heat. Brush beef with oil and cook for 2 minutes on all sides for medium rare (8 mins in total). Coat in the marinade, cover lightly with foil and allow to sit for 10 minutes to rest.

In a large bowl, place cucumber, tomatoes, onion, coriander and mint leaves. Pour reserved lime juice, palm sugar and fish sauce over beef. Slice beef into thin slices and add to salad. Push marinade through a strainer to remove woody excess and drizzle over salad. Top with fried shallots.