Crying Tiger Beef (Seua Rong Haï)
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 people
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Course
Main Course
Crying Tiger Beef (Seua Rong Haï)
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Crying tiger beef is a traditional Thai recipe of steak slices served with a delicious dipping sauce.
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Ingredients
- 2 steaks sirloin, flank, skirt, flat iron, or hanger, about 1 lb (500 g)
Dipping sauce
- 1 tablespoon fish sauce
- 1½ tablespoon lime juice
- 1 tablespoon tamarind paste
- 2 tablespoons palm sugar grated
- 2 tablespoons cilantro finely chopped
- 1 scallion finely chopped
- 2 tablespoons shallot finely chopped
- 2 tablespoons glutinous rice
- 1 teaspoon chili flakes
Serve with
- white rice
- cucumber sliced
Equipment
- food processor
- cast iron skillet
Instructions
- Take the steaks out of the refrigerator about an hour before cooking them. Season with salt.
- In a non-stick pan, dry roast the rice over medium heat for a few minutes. Stir constantly so it does not burn.
- Remove from heat and let cool.
- Mix the rice in a food processor to obtain a very fine powder.
- In a small bowl, combine all the sauce ingredients together and stir well.
- Pan-roast the steaks a few minutes per side on a griddle or cast iron skillet. Ideally, the meat should be just seared (rare to medium rare). Let steaks sit at room temperature for 10 minutes before slicing.
- Thinly slice the steaks against the grain to a thickness of about ⅙ inch (4 mm).
- Fan out the slices on a serving plate and serve with the dipping sauce, sliced cucumbers and white rice.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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