Crying Tiger Beef
April 08, 2016
4 Comments
This is a dish that is often served up in many different ways whether you are eating it in Thailand or overseas. This version of the Crying Tiger sauce is probably closer to the Lao style but it's certainly the way I prefer to eat it. This is a spicy dish and not for the faint hearted. I actually prefer to eat this outside of Thailand where the beef quality is generally better and I can have the steak cooked fairly rare. Rump, sirloin, ribeye all work well with this, try to get a reasonably thick cut steak as these cook better. There is a newer version of this recipe here,
Marinate the steak with about a teaspoon of sauce for several hours or overnight in a fridge.
Cook the Padron peppers with some olive oil over a high heat for about 2 minutes each side. Remove and sprinkle with some Maldon salt flakes and set aside.
Make sure the steak is at room temperature if removing from the fridge. Cut into the steak into manageable portions if need be and grill or fry in a ridged frying pan until done.
I like mine to be cooked quite rare (as you can see:-) and then leave it for 5 minutes for the juices to settle before carving into strips.
Add a tablespoon or so of warm water to the remainder of the sauce and some chopped spring onions, adjust to taste with a little lime juice and serve as a dip. I like to serve it with Thai sticky rice and Padron peppers (Waitrose or Sainsbury's) if possible.
Enjoy!
Crying Tiger Sauce can also be used in the recipes below,
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