Marinate the beef: Add the thin sliced beef, soya (tamari) sauce, sesame oil, onion, garlic, ginger, olive oil and white pepper in a container. Mix well and allow to marinate for 1 hour for beef tenderloin or up to 24 hours for tougher cuts of beef)
Make your dressing: Add lemongrass, kaffir lime leaves, chili, garlic, ginger, either ¼ fresh mango or coconut sugar or sugar alternative of choice, fish sauce (or fish sauce alternative for gluten-free), olive oil and lime juice to your food processor and mix until well blended. Taste and adjust for personal preferences. If you want it sourer, add more fresh lime juice. If want it spicier, add more chili. If want more savory, add more fish sauce. If you want it sweeter, then add more sweetener of choice.
Stir fry your veggies: In a wok/saucepan add olive oil and your firmer vegetables like carrots and radishes, add water and salt and pepper to taste and steam for about 3 minutes with lid. Remove the lid and stir fry until fork tender. Set aside.
Grill or pan fry your marinated beef until golden brown on both sides.
Assemble your Spring Time Thai Beef Bowls: In a bowl add ½ cup of cooked brown rice. Top off with about ¼ pound of the grilled beef. Top with stir fried carrot and radishes. Top off with the thawed peas. Drizzle on the Thai dressing. Garnish with fresh cilantro, toasted peanuts, green onions, lemongrass slices and chili slices.