Step 1: Prepare the Marinade

In a medium bowl, combine soy sauce, oyster sauce, fish sauce, brown sugar, lime juice, garlic, black pepper, and oil. Mix until the sugar dissolves completely.

Step 2: Marinate the Beef

Place the steak in a large ziplock bag or shallow dish. Pour the marinade over the beef, ensuring it’s fully coated. Let it marinate for at least 2 hours in the fridge, or overnight for deeper flavor.

Step 3: Toast the Rice Powder (Khao Khua)

In a dry pan over medium heat, toast 2 tbsp of uncooked sticky rice until golden brown. Let cool and grind to a coarse powder using a mortar and pestle or spice grinder.

Step 4: Make the Spicy Dipping Sauce

In a small bowl, whisk together fish sauce, lime juice, sugar, and chili flakes. Add toasted rice powder, shallots, cilantro, and optional green onions. Set aside to allow the flavors to meld.

Step 5: Grill the Steak

Preheat your grill to high heat. Remove the beef from the marinade and let excess liquid drip off. Grill for 3–5 minutes per side depending on the thickness and desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C).

Step 6: Rest and Slice

Remove steak from the grill and let it rest for 5–10 minutes. Then slice against the grain into thin strips for maximum tenderness.

Step 7: Serve

Place the beef strips on a serving platter with a small bowl of dipping sauce. Garnish with extra cilantro or fresh Thai basil.