Recipe: Roast Beef Salad (Lap)

`INGREDIENTS:`
2 tablespoons roasted rice powder	2 stalks fresh lemon grass, or 2 tablespoons dried lemon grass	1 red chile pepper, seeded
3 garlic gloves, peeled	2 tablespoons nuoc mam (Vietnamese fish sauce)	juice of 3 limes
1 large red onion, sliced very thin	1 pound beef filet or lean boneless beef (sirloin or eye of round)	1/4 cup finely shredded fresh basil
1 small head of Boston lettuce, separated into whole leaves	freshly ground black pepper	red chile peppers, for garnish
coriander leaves, for garnish

`1`	Prepare the roasted rice powder. Set aside.
`2`	If you are using fresh lemon grass, remove and discard the outer leaves and upper half of the stalk. Cut the stalk into thin slices and coarsely chop. If you are using dried lemon grass, soak in warm water for 1 hour. Drain and coarsely chop.
`3`	Pound the lemon grass, chile and garlic to a fine paste in a mortar. Combine the paste with the fish sauce, lime juice and red onion in a large salad bowl. Stir to blend the dressing.
`4`	If grilling, cook the beef, covered, over hot coals for 8 to 10 minutes on each side. Do not overcook; the beef should be rare in the middle. If you don't have a grill, heat a greased cast-iron skillet or griddle over high heat and sear the beef for 8 to 10 minutes on each side.
`5`	Let the roast stand for 10 minutes; the meat will continue to cook. The juices that accumulate in the center will spread throughout the piece of meat, which will make carving easier.
`6`	Trim and discard all fat from the roast. Slice the meat across the grain into thin 1-1/2 to 2-1/2 inch strips. Add the sliced beef and basil to the dressing. Toss well and let stand for a few minutes to allow the flavors to blend.
`7`	To serve, line a large platter with lettuce leaves. Mound the beef on top and sprinkle the roasted rice powder and black pepper over the beef. Garnish with the chiles and coriander leaves.