For marinade

• ¹⁄₂ cup oyster sauce
• ¹⁄₂ cup puréed cilantro root
• 5 cloves garlic (finely chopped)
• 1 teaspoon ground white pepper
• 1 tablespoon soy bean sauce

Steak

• 1 pound flank steak

For the salad

• ³⁄₄ tablespoons palm sugar
• 1.25 tablespoon tamarind concentrate
• ¹⁄₂ cup mint leaves (finely sliced)
• ¹⁄₂ cup sawtooth coriander (finely sliced, or cilantro)
• ¹⁄₂ cup shallots (finely sliced)
• 5 tablespoons aromatic sweet rice (recipe below)
• 4 tablespoons fish sauce
• 4 tablespoons lime juice
• 1 teaspoon roasted dried chili flakes (to taste)
• 8 ounces Chinese long beans (cut into 2-inch lengths, quickly blanched in heavily salted water)

For aromatic sweet rice

• 1 cup sweet rice
• 1 lemongrass (fresh, thinly sliced)
• 2 shallots (thinly sliced)
• 3 cloves garlic (thinly sliced)
• 3 kaffir lime leaves (thinly sliced)
• 1 knob galangal (1.5 inch, thinly sliced)