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In a bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, black pepper, and red pepper flakes until the sugar is fully dissolved.
Coat the flank steak thoroughly in the marinade, seal it in a plastic bag, and refrigerate for at least 1 hour, or up to 4 hours.
Rinse jasmine rice under cold water until it runs clear. Combine it with 1.5 cups of water in a pot, bring to a boil, cover, and simmer for about 15 minutes.
In a skillet, heat vegetable oil over medium-high heat and sear the marinated flank steak for about 4-5 minutes per side for medium-rare.
Let it rest for 5 minutes after cooking to keep it juicy.
Cut against the grain into thin strips.
Serve the fluffy rice topped with sliced beef and garnish with fresh cilantro, sesame seeds, and cucumber slices.
For an extra zing, drizzle with a lime-fish sauce dipping sauce made from the leftover marinade, ensuring it’s boiled first.