In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, black pepper, and red pepper flakes until the sugar dissolves completely.

Place the flank steak in a large resealable bag or shallow dish, then pour the marinade over the meat, ensuring it’s well-coated. Seal the bag or cover the dish and refrigerate for 1 to 4 hours.

While your beef marinates, rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 1/2 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes until the water is absorbed.

Heat 2 tablespoons of vegetable oil in a skillet or grill pan over medium-high heat. Allow the oil to shimmer—this indicates it’s hot enough for cooking.

Remove the flank steak from the marinade, letting excess drip off, and place it in the hot pan. Sear for about 4 to 5 minutes on each side for medium-rare.

Transfer the cooked beef to a cutting board and let it rest for 5 minutes. After resting, slice the beef against the grain into thin strips.

On a serving plate, spoon a generous amount of fluffy jasmine rice as the base. Arrange the sliced Crying Tiger Beef over the rice and top with fresh cilantro and optional sesame seeds for garnish. Serve alongside cucumber slices.