Preparation

• In a mixing bowl, whisk together soy sauce, fish sauce (if using), brown sugar, lime juice, minced garlic, black pepper, and red pepper flakes until the mixture is smooth and well combined.
• Place the flank steak into a resealable bag or shallow dish, pouring the marinade over it. Ensure the steak is fully submerged and refrigerate for at least 1 hour, up to 4 hours for more intense flavor.
• Rinse jasmine rice under cold water until clear. In a saucepan, combine the rice with water and a pinch of salt. Bring to a boil, then cover and simmer for about 15 minutes until fluffy.
• Heat vegetable oil in a grill pan over medium-high heat. Add the marinated flank steak and cook for 4-5 minutes on each side until charred and at desired doneness.
• Remove the cooked steak and let it rest on a cutting board for about 5 minutes to redistribute juices.
• Slice the steak against the grain and serve over jasmine rice, garnished with fresh cilantro and toasted sesame seeds, accompanied by cucumber.