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Toast uncooked rice, preferably Thai glutinous rice, in a small pan on medium heat until lightly golden brown. Transfer to a spice grinder or use a small mortar and pestle and grind until you get a coarse powder.
Mix 2 tablespoons of fish sauce, 2 tablespoons of lime juice, and 1 teaspoon of sugar in a large bowl. Whisk until the sugar is dissolved. Add the beef and turn to get the sauce to cover all sides.
Heat a sauté pan over medium-high heat. Drizzly just a small amount of oil on the pan. No need for oil if using the grill. Add the marinated beef and cook for a couple of minutes on each side of the beef. Use more or less time as per your preference for rawness. Let the meat rest for 8-10 minutes before cutting it for extra juice and tenderness.
Mix the herbs and the rest of the sauces in a large bowl.
Thinly slice your beef, including the fat, into small, thin pieces, around ⅛ inch to 1-inch. Add the beef to the salad bowl and mix gently.
Sprinkle the toasted rice powder over the meat mixture. This gives your larb a wonderful crunch and nutty flavor. Stir the salad with a wooden spoon and adjust the flavors to taste with more Thai chili, fish sauce, lime juice, or sugar.