Instructions: Prepare grill or preheat the broiler. Rub the meat with the black pepper. If grilling, place the meat 3 to 4 inches above the coals or flame; if broiling, place in the broiler pan about 3 inches below the element. Grill or broil until rare, 2 to 3 minutes per side. Very thinly slice the meat across the grain.

In a medium saucepan, mix the broth, lime juice, fish sauce and sugar together and bring to a boil over high heat. Toss in the meat and quickly stir to coat the meat. Immediately remove from the heat and transfer the meat and dressing to a large bowl (you must be quick so as not to overcook the beef). Add the shallots, green onions, chilies and mint, and toss gently. Let stand while you arrange your choice of accompaniments on a platter.

Mound the salad on a plate and pour the extra dressing over. Serve with the platter of accompaniments and plenty of jasmine or sticky rice.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils
can cause a burning sensation on your skin.

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