Cook : Cook 1 cup of white rice. Once the rice has cooked, spread onto a large, flat tray and pop in the freezer for 10 minutes to cool.
Crispy rice: Preheat the oven to 200º C fan bake. Grab the rice from the fridge and pour over 2 tbs canola oil and mix well to coat all grains of rice. Spread over an oven-safe tray and pop in the oven for 25-30 minutes. Check after the first 15 minutes as you may need to rotate/stir the rice.
Marinate the steak: In a small bowl, lay the steak and cover with 1 tbs soy sauce, 1 tsp fish sauce and 1 tsp honey. Let sit while you prepare the remaining ingredients.
Prepare the dressing: In a small bowl, whisk together 1 tbs fish sauce, 1 tbs lime juice, 1 tsp honey, 1 tbs olive oil, chillis (if using) and a pinch of salt. Halve the cherry tomatoes & finely slice 1 small cucumber.
Cook the steak: Heat a large pan to high heat. Remove steak from marinade & pat dry. Once the pan is hot, cook the steak for 2-3 min per side, or until cooked to your liking.
Assemble the salad: Grab a large bowl and combine crispy rice, cucumber, cherry tomatoes, mint, and coriander. Drizzle over the Nam Jim Jeaw dressing and toss gently. Lay sliced steak over the top of the salad. Drizzle with any resting juices. Serve with crispy shallots.