Bring 1 cup water, a pinch of salt, and the Thai seasoning to a boil in a small pot. Once boiling, add the rice to the pot, cover, and simmer for 15 minutes, until tender.

Meanwhile, peel and cut the cucumber and carrot into 1/4-inch by 3-inch matchsticks. Toss the cucumber in a small bowl with the white wine vinegar and a pinch of salt.

Peel the ginger. Grate the garlic and ginger into a paste. Rub the steak with the ginger, garlic, 1 tablespoon olive oil, and a large pinch of salt and pepper.

Heat 1/2 tablespoon olive oil in a large pan over medium-high heat. Add the steak to the pan and cook 4-6 minutes per side, until cooked to desired doneness. Set steak aside for 5 minutes to rest. Thinly slice steak against the grain.

Meanwhile, carefully remove each lettuce leaf from the head. Discard the core.

Assemble the plate: plate the rice, lettuce cups, steak, pickled cucumber, cilantro sprigs, and carrots in separate piles around the plate. Place the sriracha in a small dish in the center. Build your lettuce cups with all the fillings and enjoy!