Cook in a pan the meat on each sides for about 3 minutes or less depending on the cut of the meat (I use very thin meat so it is very fast). Remove from the pan and let the meat rest on a rack while you prepare the other ingredients.
Warm a pan and roast the rice until golden. Finely crush the rice using a blender or a mortar.
Prepare the sauce by mixing all the ingredients.
Finely chop the onion and cook it in a pan with a bit of olive oil until golden.
Prepare the lemongrass by removing all the green and hard leaves and keep only the white part. Finely chop it.
Chop the salad, the pepper and the meat.
In a bowl, mix together the meat, the onion, the pepper, the lemon grass and half the sauce. Add the chopped mint and cilantro.. Mix well. Add a bit more sauce if needed.
In a dish, combine the salad, the shredded carrots and the sauce. Add the beef on top of it and sprinkle with the crushed rice.