Mix the steak ingredients except for the beef stock in a bowl and add in the steak. Allow to sit in the fridge for a few hours or overnight.

Preheat a large cast iron skillet to medium high heat. Remove the steak from the marinade and allow the excess to drip off. Add the steak to the pan and cook 3 minutes per side to sear and brown.

Turn heat to low and add in the remaining marinade along with the beef stock. Bring to a simmer and stir often. Flip the steak once more after a few minutes, and then cook until the internal temp reaches 140/145 for medium.

Remove the steak to a plate, and pour the sauce out of the pan and into a small bowl.

Add the rice to a frying pan and turn it on medium low. Toast the rice slowly for about an hour, tossing it every 5 minutes to brown evenly. If it doesn't look like any progress has been made after a half hour, you can turn it up a bit. Alternatively turn it down if it is browning too soon. You want it to cook for at least 45 minutes to an hour.

Allow the toasted rice to cool for 20 minutes, then pulse it in a spice grinder or crush it in a mortar and pestle.

Bring a heavily salted pot of water to a boil and add in the pasta. Cook to package instructions.

Strain the pasta and add it to a bowl. Stir in the reserved sauce from the steak.

Stir in the fish sauce, worcestershire sauce, and sambal. Stir in the juice from all 5 of the limes. Stir in any juices that have come out of the steak as it has cooled.

Transfer the steak to a cutting board and slice it thin against the grain. Then cut the thin slices into one inch pieces. Add the steak and any more juices to the pasta mixture.

Put the pasta into the fridge to cool fully.

Once the pasta is cooled, add in all the herbs and scallions.

Serve with the crispy rice powder on the side for everyone to sprinkle on as needed.