Preheat the broiler and position the rack about 3 inches from the broiler element. Rub black pepper into meat. Set the meat on a broiler pan and broil until medium-rare, about 3 minutes per side. Transfer the meat to a plate and chill it in the refrigerator for 30 minutes or up to 4 hours. Slice the meat against the grain into very thin slices. In a saucepan, combine beef or chicken stock, lime juice, fish sauce, sugar and rice powder; bring to a boil over high heat. When boiling, stir in the sliced beef, remove from the heat and quickly stir to coat the meat with the dressing. Transfer to a bowl; add mint, shallots, scallions and chiles and toss to mix. Line a plate with lettuce leaves and mound the salad in the center, pouring any extra dressing over the top. Serve with cabbage leaves and any remaining lettuce leaves set out on an adjacent plate. 183 calories per serving: 23 g protein, 5 g fat, 20 g carbohydrate; 509 mg sodium; 51 mg cholesterol. From Eating Well Magazine, Apr '95.