Start by selecting a juicy cut of beef, like sirloin or ribeye. Trim any excess fat, then pat it dry with a paper towel. Lightly brush the beef with vegetable oil to prevent sticking on the grill.

Heat a dry skillet over medium heat, then add raw sticky or jasmine rice. Stir frequently for about 5-7 minutes until the rice turns golden brown and aromatic. Once toasted, transfer it to a blender or food processor and grind into a fine powder.

Preheat your grill or grill pan to high heat. Place the beef on the hot grill and cook for 3-4 minutes per side for a perfect medium-rare. Remove it from the heat and let it rest for 5 minutes.

In a mixing bowl, combine fish sauce, lime juice, palm sugar, minced garlic, chopped chilies, cilantro, green onions, and toasted rice powder. Whisk until the sugar dissolves and the ingredients blend.

Once rested, slice the grilled beef against the grain into thin strips. Arrange on a serving plate and drizzle with dipping sauce or serve it on the side. Garnish with chopped cilantro and sesame seeds.