Prepare the ginger-lime dipping sauce and stir in the additional lime juice. Set aside.

Wrap the beef round in plastic wrap and freeze until hardened, about 1 hour.

Stack the mint, basil, and cilantro leaves on top of each other. Press down gently with your hand and cut into very thin slivers.

Using a very sharp knife, cut the partially frozen beef into paper-thin slices. Lay the beef rounds in a circular pattern on a large platter, with each piece overlapping the other slightly. Cover the entire platter with the beef slices but do not stack them. (Beef carpaccio should be served only in small portions, so reserve any leftovers for another use.)

Just before serving, drizzle the sauce over the beef and tilt the plate so it completely soaks the meat. Sprinkle with the herbs, minced onion, chili flakes, roasted peanuts, and fried shallots.