2 (6oz) Filet Mignon
1/2 Cup Cilantro (Chopped)
1/3 Cup Mint Leaves
1/3 Cup Basil Leaves
2 Green Onions (Thinly Sliced)
2 Shallots (Thinly sliced)
2 Tbsp Sticky Rice Powder (See Note)
½ Tsp Salt
1 Lime
1 Tbsp Fish Sauce
Fresh Bird Eye Chili (spice level to taste)
Ground Thai Chili Powder (spice level to taste)
Season the beef filets with salt and pepper.
Heat oil in a cast iron skillet over high heat. Sear the steak on each side for 5 minutes or until medium rare.
Cut filets into thin slices.
Toss beef in a bowl, add fish sauce, rice powder, salt
Add in Cilantro, Mint, Basil, Green Onions, Shallots, Lemongrass, Fresh Bird Eye Chili, Ground Thai Chili Powder, and Lime juice. Toss well and adjust taste.
Serve with lettuce wraps, sliced cucumbers, and sticky rice
In a dry wok or pan over low heat, toast 1-2 cups of glutinous rice grains until they turn golden brown (approximately 10 minutes). Grind to a coarse powder using a mortar and pestle, spice grinder, or mini food processor. Store in container.
