Season the beef with salt and black pepper. Heat cooking oil in a pan or grill over medium-high heat. Once hot, grill the beef for 2-3 minutes per side for medium-rare, or until desired doneness.
Remove the grilled beef from the pan and let it rest on a cutting board for 5 minutes.
While the beef rests, prepare the dressing. In a mixing bowl, combine toasted sticky rice powder, fish sauce, fresh lime juice, chili flakes, and sugar. Mix well until the sugar dissolves.
Slice the rested beef thinly against the grain. Add the sliced beef, shallots, fresh mint leaves, fresh coriander leaves, and spring onions to the dressing bowl.
Toss gently to combine all ingredients thoroughly with the dressing. Serve immediately on a bed of lettuce leaves, accompanied by sliced cucumber.
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