The name is from a local myth, If you search why it is called crying tiger beef, wiki will give the story and origin of it. There are stories from locals that doesn't really make sense, what matters is that this dish is incomparable umami burst in your mouth. If you enjoy some good old medium rare steak, here's one irresistible flavourful steak dinner you can add in your list.
Simple mid- week like dish, or a weekend go to dinner. Steak dinners is something I do not really plan. If happened to have steak in the fridge wether it is the weekend or mid-week, Unless it involves making beef gravy or jus i literally have to be emotionally ready for that! lol, anyway as I was saying. If you are confident with your steak cooking skills, this recipe is just to elevate your flavours. Cooking and flavouring your steak dinners in classic techniques and flavours is gorgeous as is. But if you are a person like me and my family that loves to explore and experiment with flavours then this is for you my friend! Hope you find this recipe exciting, and enjoy as much as I do. Happy Cooking!
This dish is normally serve with fresh greens such as cabbage, long snake beans, and slices of cucumber and sticky rice if you want to be really authentic. But today I can't get hold of long snake beans , just normal green beans will suffice. And that numbingly spicy thai dipping sauce called Nam Jim Jaew, it is something that if you have tried it you will always crave for it.
what you need to get
Fish sauce - available in most local super market in the uk , it'll be in the world food section. Other option is asian/ oriental super market.
Oyster sauce - available in local supermarket, or asian/ supermarket.
Tamarind concentrate/ tamarind paste- available in asian/oriental supermarket. if you can find the tamarind pulp only, Make paste from it.
Palm sugar - available in an asian/ oriental supermarket, can come as disc or in a tub.
Sticky rice - normally you can find this in local supermarket, world food section, most likely labelled glutinous rice, or alternatively asian/ oriental supermarket.
Note: To prepare the tamarind pulp, break the block or cut a portion , add hot but not boiling water, leave it for at least 30 minutes. Break them apart, and press using a spoon. and mix it well with the liquid, strain and pressed it against the back of your spoon,. or if using cheese cloth squeeze it as much as you can to get the most of the mixture.
Thai Crying Tiger Beef
Full ingredients: Serves 2
2 rump steaks ( or any other cuts you prefer)
handful shredded cabbage, to serve
handful green beans, to serve
sticky rice, to serve
cooking oil, for steak cooking ( brushing )
Marinade
1tbsp fish sauce
1 tbsp oyster sauce
1 tsp sugar ( brown or white)
pinch of ground black pepper
Dipping sauce ( Nam Jim Jaew)
1 lime juice
1tbsp tamarind concentrate
3 tbsp fish sauce
1/2 tbsp to 1 tbsp chilli flakes ( try half first adjust according to heat tolerance)
1 tbsp palm sugar
1 tbsp ground toasted sticky rice (see note )
1 tbsp chopped coriander leaves
4-6 asian shallots ( or 2 thinly slices normal shallots)
Note: to make ground toasted sticky rice, in a pan place sticky rice roast over medium heat ,stir constantly until rice turn darker brown and start smelling a popcorn type smell, then it is ready and remove from heat. and let it cool. Pour it into a pestle and mortar and grind not pound. if you make more than you need for this dish. Keep it in a clean dry jar with lid, can be stored for a month.
Method:
In a bowl, mix marinade. make sure sugar is fully dissolve before adding the beef.
Wash, and pat dry meat and place it into the marinade mixture. and set aside with cover. leave it to marinate for 30 minutes, No need to marinade too long as the mixture is very strong.
Meanwhile, cook your sticky rice ( if serving it with sticky rice, otherwise steam jasmine rice is as good), while marinading.( it will take 20- 25 minutes to steam sticky rice for portion of two).
Heat pan, spray or brush pan with oil. pan grill steak for 6-7 minutes both sides. adjust heat when needed. The marinade is with sugar and fish sauce ,you need to be extra careful it will burn quick, the idea is to create that beautiful charred on the edges of the meat just like being cook in the charcoal grill.
Alternatively, If you have access to charcoal grill, even better. Cook it for 6 minutes both sides.
When ready, remove from heat, rest for 10 minutes.
Meanwhile, prepare fresh vegetables. Shredded cabbage, and thinly slice cucumber and green beans.
In a bowl, mix dipping sauce ingredients and adjust taste if need be.
Thinly slice beef serve with greens, Nam Jim Jaew ( dipping sauce ), and sticky rice or steam jasmine rice. Enjoy!