New york strip, flank steak, or steak cut of choice
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp fish sauce
1 tbsp brown sugar
2 cloves garlic, minced
1 tbsp oil
Fresh cracked black pepper
For the crispy rice:
Leftover white or jasmine rice
Chili oil
Soy sauce
Sesame oil
For the salad dressing:
2 tbsp soy sauce
1 tbsp lime juice (or rice vinegar)
1 tsp fish sauce
1–2 tsp brown sugar (or honey)
1 tbsp oil (sesame oil if you have it, or neutral)
Salad:
Diced cucumber
Avocado
Cilantro
Green onion
Fresno chiles
Directions
Preheat the oven to 425 degrees fahrenheit
In a bowl, combine the leftover rice with a spoonful of chili oil, sesame oil, and soy sauce and mix.
Place the rice mixture on a stainless steel jelly roll pan and bake for 20 minutes, or until the rice is crispy
In the meantime, mix up the steak marinade of soy sauce, oyster sauce, fish sauce, brown sugar, garlic, sesame oil, and black pepper. Let the steak marinate for 30 minutes or up to two hours.
While the rice cooks and the steak marinates, make the dressing by mixing soy sauce, lime juice, fish sauce, brown sugar, and sesame oil, and set aside.
Roughly chop the cucumber, green onion, cilantro, and avocado to your liking
Preheat your stainless steel pan for a few minutes on medium low heat
Once the pan is properly preheated, add a high-smoke point oil to your pan, then add the steak to your pan. Cook for 3-4 minutes per side, or to your desired doneness.
*Please note, due to the sugar in the marinade, there may be some dark sear marks left behind on your pan. To clean these, simply add hot water to the pan after cooking and bring it to a boil. Use a wooden spoon to gently scrape any burnt on bits from the pan, and then wash as normal.*
After the steak is cooked, combine the vegetables, crispy rice, steak, dressing, and desired toppings, such as additional cilantro and fresno chiles.
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