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Preheat a chargrill on high. Spray with olive oil spray. Cook the beef on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
Meanwhile, combine the tomato, cabbage, cucumber, coriander leaves and shallot in a large bowl. Place vinegar, chopped coriander, lime juice, sugar, fish sauce, tamarind puree and chilli in a small bowl. Stir until sugar dissolves.
Divide the tomato mixture among serving bowls. Top with the beef and drizzle over the dressing. Serve with rice.