Stir-Fried Nam Tok Beef with Toasted Rice Powder

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A spicy and tangy Thai beef salad featuring tender grilled beef tossed with fresh herbs and toasted rice powder for a delightful texture. This Thai recipe, ready in about 25 minutes, pairs flank steak, uncooked jasmine rice, shallots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Thai cuisine 320 cal/serving

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Ingredients

12 oz flank steak
1/4 cup uncooked jasmine rice
2 medium, thinly sliced shallots
1/4 cup, chopped fresh mint leaves
1/4 cup, chopped fresh cilantro leaves
3, sliced green onions
3 tbsp fish sauce
2 tbsp lime juice
1 tsp chili flakes
1 tsp sugar
2 tbsp vegetable oil

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Instructions

Step 1: Heat a dry skillet over medium heat and toast 1/4 cup uncooked jasmine rice, stirring constantly for 4-5 minutes until golden brown and fragrant; transfer to a mortar and pound to a coarse powder, then set aside.
Step 2: Heat 2 tbsp vegetable oil in a grill pan over high heat until shimmering. Season 12 oz flank steak with salt and pepper, then grill for 3-4 minutes per side until medium-rare; let rest 5 minutes before thinly slicing against the grain.
Step 3: In a large bowl, combine 3 tbsp fish sauce, 2 tbsp lime juice, 1 tsp sugar, and 1 tsp chili flakes; stir until sugar dissolves and sauce is balanced between salty, sour, and spicy.
Step 4: Add the sliced steak, 2 thinly sliced shallots, 1/4 cup chopped mint leaves, 1/4 cup chopped cilantro leaves, and 3 sliced green onions to the bowl with the dressing; toss gently.
Step 5: Sprinkle the toasted rice powder over the salad and toss once more to evenly coat; serve immediately for a refreshing and textured Thai beef salad.