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Nam Tok

A classic Thai grilled beef salad featuring warm tender steak tossed with fresh herbs, fiery chili flakes, and nutty toasted rice powder.

25 minMediumServes 4310 cal/serving

ThaiDinnerStovetopHigh ProteinLow CarbPaleoGluten-FreeNut-FreeDairy-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

  • 1.5 lbs flank steak
  • 2 tbsp uncooked sticky rice, dry
  • 3 tbsp fish sauce
  • 3 tbsp fresh lime juice
  • 1 tsp Thai chili flakes
  • 4 shallots, thinly sliced
  • 2 scallions, chopped
  • 1/2 cup fresh mint leaves, plucked
  • 1/2 cup fresh cilantro, chopped

Instructions

  1. 1

    Toast 2 tbsp dry uncooked sticky rice in a dry skillet over medium heat until golden brown, then grind into a coarse powder.

  2. 2

    Sear 1.5 lbs flank steak in a hot skillet for 3 to 4 minutes per side until the internal temperature reaches 135 degrees F for medium-rare.

  3. 3

    Rest the flank steak for 5 minutes, then slice thinly against the grain.

  4. 4

    Transfer sliced flank steak to a bowl and mix with 3 tbsp fish sauce, 3 tbsp fresh lime juice, and 1 tsp Thai chili flakes.

  5. 5

    Fold in 4 thinly sliced shallots, 2 chopped scallions, 1/2 cup plucked fresh mint leaves, 1/2 cup chopped fresh cilantro, and ground uncooked sticky rice before serving.

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Questions

What internal temperature should Nam Tok reach?

For Nam Tok, the target internal temperature is 135 F (about 55 C), given in step 2. A probe thermometer removes the guesswork.

Why rest the meat in Nam Tok?

Step 3 reads: "Rest the flank steak for 5 minutes, then slice thinly against the grain." Heat drives the juices toward the center. The rest in step 3 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

What can I use instead of fish sauce in Nam Tok?

The entry for Nam Tok calls for 3 tbsp fish sauce. In its place: Soy sauce with a squeeze of lime covers the salt and some of the savor. For a vegetarian version, use a mushroom-based soy sauce. Start with the same volume and adjust.

Can I use another cut instead of flank steak in Nam Tok?

Flank, skirt, hanger and flat iron swap freely at the same weight. Slice whichever you use across the grain, or it eats tough. As written, the entry for Nam Tok uses 1.5 lbs flank steak.

How hot is Nam Tok?

Yes, it is properly hot. The heat in Nam Tok comes from 1 tsp Thai chili flakes. For a milder plate, remove the seeds and ribs from the chili flakes, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Nam Tok low-carb?

A serving of Nam Tok carries 8 g of carbohydrate, 1 g of it fiber. Against a strict 20 g keto day that is 40 percent of the budget; against a moderate 100 g low-carb day it is 8 percent.

Serve it with

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