Thai Weeping Tiger Beef Food

THAI WEEPING TIGER GRILLED BEEF SALAD

Steps:

• Gather the ingredients.
• Stir marinade ingredients together in a cup and spoon over steaks, turning them to ensure all sides are saturated. Set in the refrigerator to marinate at least 20 minutes or up to 4 hours.
• Stir dressing ingredients together in a cup, adjusting the fish sauce according to your desired level of saltiness. It should taste tangy with a balance of sweet and sour, spicy and salty.
• Place greens in a large salad bowl and add the onion, tomato, coriander, and mint. Set aside.
• Warm up your grill and lightly brush with vegetable oil. Grill steaks until cooked on the outside and slightly red on the inside (in Thailand this steak is served quite rare on the inside). Any leftover marinade can be brushed on after the first turning.
• Slice steak thinly and place over the salad along with 3/4 of the peanuts. Drizzle dressing over and toss. Portion out into bowls or individual plates and add a final topping of chopped peanuts and coriander.

CRYING TIGER THAI SALAD

Steps:

• Finely chop the coriander stalks and combine with the oyster and soy sauces. Lightly season, then tip into a sandwich bag with the steak. Massage the marinade into the meat, then put in the fridge for up to 3 hrs, but at least 1 hr.
• Put the dipping sauce ingredients in a bowl, finely chop 3/4 of the coriander leaves and add them too. Taste the sauce - if you like it sweeter, add a little more sweet chilli sauce; if you prefer it more salty, add a little extra fish sauce. Set aside.
• Heat a frying pan over a high heat and, once very hot, cook the steak for 2-3 mins each side, depending on how well done you like it. Rest the steak for 5-10 mins before slicing and serving on a bed of herbs, with the sauce on the side.

WEEPING TIGER (THAI MARINATED BEEF)

Steps:

• To make the 'weeping tiger', pound together the garlic and coriander in a pestle and mortar.
• Transfer to a large mixing bowl and combine with the peppercorns, fish sauce, soy sauce and sugar. Add the steak to the bowl and rub with the marinade. Leave in a cool place for 20 minutes.
• For the chilli sauce, toast the rice in a dry wok over a low heat, until golden brown all over. Grind to a fine powder using a mortar and pestle.
• Transfer the toasted rice powder to a small bowl, add the fish sauce, lemon juice, crushed chillies and sugar, stirring until the sugar has dissolved. Leave on one side.
• For the steak, preheat a grill until hot, and lightly grease a grill rack. Grill the steak for 1½ - 2 minutes on each side, if you like your steak rare. Cook it for about 3-4 minutes on each side for well-cooked steak. Leave the steak to stand for a few minutes before slicing into strips.
• Serve the steak with the chilli sauce and accompany with rice.

BEST-EVER THAI 'WEEPING TIGER' BEEF

Steps:

• Gather the ingredients.
• Stir marinade ingredients together in a small bowl.
• Place steaks in a shallow dish or resealable plastic bag. Pour marinade over the steaks. Turn the steaks several times to ensure they are covered with the marinade. Place in the refrigerator for 15 to 30 minutes.
• While steak is marinating, make the accompanying sauce. Place all sauce ingredients together in a bowl and stir. Taste-test for a balance of spicy, sour, and sweet. Add more fish sauce if you'd like it saltier, or more sugar if too sour for your taste. Set aside.
• Preheat oven to "broil" setting ("high" if you have a choice between high and low). Place oven rack on the second-to-highest rung. Take steak out of the refrigerator and place either on a broiling pan, or on a regular baking sheet lined with parchment paper .
• Broil steak approximately 3 to 5 minutes, then turn and boil another 3 to 5 minutes on the other side, depending on thickness. For this recipe, the steak should still be pink in the middle, medium-rare to medium. The same goes if you are grilling instead of broiling.
• Remove steak from oven and slice as thinly as you can. Place on a plate together with the accompanying sauce and a little fresh cilantro sprinkled over.

WEEPING TIGER STEAKS

Steps:

• To make the marinade, mix all the ingredients until the sugar dissolves, then pour over the steaks. Leave to marinate for no longer than 2 hrs or the meat will turn pappy. Meanwhile, fire up your barbecue coals and wait for them to turn ashen.
• Mix all the dressing ingredients together. Toss the salad ingredients with half the dressing and set aside. When the coals are ashen, sear the steak for 3-4 mins on each side for medium-rare, then leave to rest for 5 mins. Carve the steaks into thin slices and fan out on the sides of the plates. Place a pile of salad on the other side of each plate and drizzle the remaining dressing over everything.

THAI BEEF

Steps:

• Place flank steak in the freezer for 20 minutes.
• Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
• Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
• Lay steak slices in a single layer on the rack of the prepared broiler pan.
• Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.