Suea Rong Hai – Crying Tiger Beef

The cabbage and cucumber give a refreshing coolness to this mouth- and eye-watering steak dish. It’s hot, that’s why it’s called Crying Tiger.

Suea Rong Hai - Crying Tiger Beef
  • 4 x 225g sirloin steaks
For the marinade
  • juice 2 limes
  • 1 teaspoon raw caster sugar (golden caster sugar)
  • pinch of ground coriander
  • splash of soy sauce
For the dressing
  • juice 4 limes
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 4 green Thai chillies, finely sliced (more or less to taste)
  • small bunch coriander stalks, very finely chopped (use the leaves in the salad)
For the salad
  • ½ cucumber, halved length-ways, deseeded and thinly sliced
  • 2 punnets cherry tomatoes, quartered
  • ½ cup torn mint leaves
  • ½ cup torn basil leaves
  • ½ cup torn coriander leaves
  • 1 shallot, sliced into thin rings
  • ½ small cabbage, very finely sliced
  • 1½ cups green beans, very finely sliced
  1. Mix all of the marinade ingredients until the sugar dissolves, then pour over the steaks.
  2. Allow to marinate for no longer than 2 hours.
  3. Mix all the dressing ingredients together.
  4. Toss the salad ingredients with half the dressing and set aside.
  5. Sear the steaks for 3-4 minutes on each side for medium-rare, then leave to rest for 5 minutes.
  6. Carve the steaks into thin slices and fan out on the sides of the serving plates.
  7. Place a pile of salad on the other side of each plate and drizzle the remaining dressing over everything.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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