SERVES 4 – 6

The recipe for this dish is based on one in Into the Vietnamese Kitchen by Andrea Nguyen (Ten Speed Press, 2006).

6 tbsp. Maggi seasoning sauce
6 tbsp. canola oil
1 1⁄2 tsp. freshly ground black pepper
12 garlic cloves, finely chopped
2 top sirloin steaks (about 3 lbs. in all)
Rice

1. Stir together Maggi seasoning sauce, oil, pepper, and garlic in a wide, shallow dish. Add steaks; rub all over with marinade. Cover; let marinate at room temperature for 30 minutes.

2. Remove steaks from marinade; scrape off most of the garlic. Heat a large cast-iron skillet over medium heat. Add 1 steak and cook until well browned, 3–4 minutes; flip steak and cook until medium rare, 2–3 minutes more.

3. Transfer steak to a cutting board; tent with foil. Repeat process with remaining steak. Thinly slice both steaks across the grain. Serve with rice, any accumulated juices (Nguyen likes to stir her rice in the skillet with the pan juices), and a dash or two more of Maggi seasoning sauce.