Toast the jasmine rice in a dry frying pan until golden and grind into a powder.
Toast the dried red chillies in the same pan until smoky and grind into a powder.
Chargrill the beef for 12 minutes until rare to medium-rare and rest for 10 minutes.
Brush the beef with sesame oil and kecap manis then marinate for 2 hours.
Dissolve sugar in lime juice and fish sauce to create a dressing.
Mix 2.5ml of chili powder with 2.5ml of rice powder and set aside.
Combine cucumber, shallots, tomatoes, fresh chillies, herbs, and spring onions in a bowl.
Toss the vegetables with the lime and fish sauce dressing.
Thinly slice the beef and toss into the salad with the ground rice mixture and juices.
Serve the salad immediately on a platter with crunchy raw lettuce.