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
- Mix all of the marinade ingredients until the sugar dissolves, then pour over the steaks.
- Allow to marinate for no longer than 2 hours.
- Mix all the dressing ingredients together.
- Toss the salad ingredients with half the dressing and set aside.
- Sear the steaks for 3-4 minutes on each side for medium-rare, then leave to rest for 5 minutes.
- Carve the steaks into thin slices and fan out on the sides of the serving plates.
- Place a pile of salad on the other side of each plate and drizzle the remaining dressing over everything.