Start by trimming any excess fat from your sirloin or ribeye steak, ensuring a lean cut for grilling. Pat the beef dry with paper towels to remove moisture and prevent sticking, then brush both sides generously with vegetable oil.

In a dry skillet over medium heat, add 1 tablespoon of uncooked sticky or jasmine rice. Toast the rice, stirring occasionally until it turns a golden brown, which should take around 5-7 minutes. Once toasted, remove it from heat, allow it to cool, and grind it into a coarse powder.

Preheat your grill to high heat, ensuring it's hot enough for a good sear. Place the prepared steak on the grill and cook for about 3-4 minutes per side for a perfect medium-rare finish.

Once the beef is grilled to your liking, remove it from the heat and let it rest on a cutting board for about 5 minutes.

In a mixing bowl, combine soy sauce, fish sauce, fresh lime juice, palm sugar, minced garlic, chopped chilies, cilantro, and green onions. Whisk until the sugar is fully dissolved.

After resting, slice the beef thinly against the grain. Serve drizzled with the dipping sauce or provide it on the side for dipping.