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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Fish Sauce

    Fish Sauce

  • Flank Steak

    Flank Steak

  • Green Onion

    Green Onion

  • Tamari


  • Lime


  • Red Pepper Flakes

    Red Pepper Flakes

  • Mint


  • Cilantro


  • Arugula



In a small saucepan with a lid, combine rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. Place pot on high heat. When water comes to a boil, reduce heat to medium-low, cover and cook until all liquid has been absorbed and rice is tender, about 15 minutes. Remove from heat, leaving covered until ready to serve.
  While rice cooks, prepare your mise en place: Finely chop green onions, keeping whites and greens separate. Halve lime, and squeeze 2 teaspoons lime juice (save remaining lime for another use). Pick and finely chop mint leaves. Pick and finely chop cilantro leaves. Cut steak with the grain into 3 equal pieces.
  Pour fish sauce into a medium bowl. Add the beef, and turn to coat.
  Place a skillet over medium-high heat. When pan is very hot, add 1 teaspoon cooking oil. Swirl to coat pan. When oil is shimmering, add steak. Cook undisturbed 1 minute. Turn to cook other side until browned, about 1 minute more. Turn beef, and add green onion whites. Cook 1 minute more, turning steak to brown it well. Transfer beef to a plate, and set aside to rest.
  Add remaining 1/2 cup water and tamari to steak pan, and return to high heat. When the liquid comes to a boil, turn off heat.
  Place beef on a cutting board. Cut against the grain into thin strips, pressing down on the steak to get your cuts as thin as possible. Add sliced beef and juices to skillet. Toss the rare sliced steak in the hot broth until it has mostly changed color, but still has some pink, about 1 minute. Remove from heat, and set aside.
  In a large bowl, combine sugar, lime juice and chili flakes. Scoop out the beef, leaving most of the juices behind in the skillet, and toss to mix evenly and well. Add mint and half the cilantro, and toss well.
  Divide arugula between 2 dinner plates. Top with beef and herbs, leaving the juices behind. Uncover the rice, and stir in the juices from the steak bowl, green onion greens and remaining cilantro. Serve with steak salad, and enjoy!