Crying Tiger Beef

by Nitsa Raymond

Crying Tiger Beef

 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.

Crying Tiger Beef Ingredients

Marinate the steak with half the contents of the pouch for several hours or overnight in a fridge.Cut into manageable portions if need be and grill or fry in a ridged frying pan until done.

Grill steak

I like mine to be cooked medium rare 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.
Enjoy!

Crying Tiger Beef serving suggestion 2

 




Nitsa Raymond
Nitsa Raymond

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