You are here:

Weeping tiger (Thai-marinated beef)

Mini C from Great Food Live
Named after a fiery chilli sauce, Mini C's traditional Thai-marinated beef dish would reduce even a fearless tiger to tears - it's not for the faint-hearted!

Weeping tiger (Thai-marinated beef)

Method

1. 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.

2. 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.

3. 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.

4. For the steamed sticky rice, rinse the soaked rice and drain well. Line a steamer with muslin or a piece of thin cloth. Place over a pan, half-filled with boiling water. Place the rice on top and fold over the cloth to completely enclose it. Cover and steam for about 20 minutes, over a high heat, until the sticky rice becomes transparent.

5. 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.

6. Serve the steak with the chilli sauce and accompany with the rice.

Comments add a comment

Be the first to add a comment...

Serves: 1

Prep: 15 min, plus marinating and soaking time
Cook: 25 min

Ingredients

For the steak

1 garlic clove, sliced
4 coriander stems
1.5 tsp fresh green peppercorns, available from specialist stores
1 tsp nam pla (Thai fish sauce)
1 tsp light Soy sauce
1 tsp Sugar
1 x 280g sirloin steak
150g Thai rice, soaked in cold water for 5-6 hours or overnight