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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
Ingredients
  • 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
Instructions
  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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