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About the Dish

  • Long Grain Rice

    Long Grain Rice

  • Fish Sauce

    Fish Sauce

  • Stir-Fry Beef

    Stir-Fry Beef

  • Green Onion

    Green Onion

  • Tamari


  • Lime


  • Red Pepper Flakes

    Red Pepper Flakes

  • Mint


  • Cilantro


  • Arugula



• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt. • When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes. • Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE • Finely chop green onion, keeping white and green parts separate. • Halve lime. Squeeze 2 teaspoons lime juice (save remaining lime for another use). • Pick and finely chop mint leaves. • Pick and finely chop cilantro leaves. • Discard any tough arugula stems.
 In a bowl, toss steak with fish sauce.
• Place a skillet over medium-high heat. Add 1 teaspoon cooking oil. When oil is hot, add steak. Cook without disturbing until browned on bottom, about 1 minute. • Flip steak. Cook without disturbing until browned on other side, about 1 minute. • Add onion whites. Cook, stirring and turning occasionally, until steak is browned all over, about 1 minute. • Transfer steak to a cutting board.
 • To skillet add 1/2 cup water and tamari. Increase heat to high. • When mixture boils, remove pan from heat.
 • Slice steak very thinly against the grain. • Add steak and its juices to skillet. Place pan over medium heat. Cook, tossing, until steak is barely pink, about 1 minute. • Remove pan from heat.
 • In a large bowl, combine sugar, lime juice and red pepper flakes. • Add steak, leaving most of the broth in the skillet. • Fold in mint and half of cilantro.
 • Divide arugula between 2 plates. • Top with steak and herbs, leaving juices behind. • Fluff rice with a fork. Stir in steak juices, onion greens and remaining cilantro. • Serve with steak salad, and enjoy!