Step 1

Whisk the lime juice, rice wine vinegar, oils and salt together in a large bowl. Toss in the cabbages, bell pepper, mint and cilantro.

Step 2

Whisk the yogurt, lime juice, Sriracha and salt in a bowl.

Step 3

Add oil to a large skillet over medium-high heat. Toss in the garlic, ginger, lemongrass and white parts of green onions and saute until fragrant and just beginning to brown around the edges, about 4 minutes. Sprinkle in the red pepper flakes and salt and cook for 1 minute then stir in the beef, breaking up with the back of a spoon. Cook without over stirring until it’s golden, about 6 minutes. Add the green curry, lime juice, fish sauce, soy sauce and sugar, and cook for 1 minute then turn off the heat.

Step 4

Add a scoop of rice to the bottom of a bowl. Add a hearty serving of the slaw to one side of the bowl. Tuck in some ribboned cucumber and add a scoop of the Thai beef. Top with green scallions, extra herbs, chiles and chopped peanuts. Drizzle lightly with the sauce right before serving.