Can anyone help with suggestions? I'm mostly interested in the style of Vietnamese food, not the decor or chi-chi factor. I'm also willing to drive so restaurants in the OC or San Gabriel are also welcome.
A super hot pan, preheated under the broiler, will help to brown the underside of the steak while the broiler chars the top and cooks the meat through. The broccoli stems will become crisp-tender while the florets get deliciously frizzled.