THAI Crying Tiger (Suea Rong Hai) Beef

This is such an easy dish to make for Christmas or house parties. I have made these for several family gatherings and it was well-loved.

Ingredients

• 3 x 250g flank steak / rump

• Marinade

• 1 tbsp dark soy sauce

• 2 tbsp soy sauce

• 1 tbsp brown sugar

• 1 tbsp vegetable oil

• 1 tbsp lime

• 1 tbsp white pepper

• 1 tbsp black pepper

• 1 garlic clove

• Dipping Sauce

• 2 tbsp lime juice

• 4 tbsp fish sauce

• 3 tbsp palm sugar

• 2 tbsp tamarind juice

• 1 shallot (thinly sliced)

• 1 tbsp coriander (finely chopped)

• 1 tbsp green onions (finely chopped)

• 1 tbsp toasted rice powder (Rice flour)

• 1 tsp dried red pepper powder (Paprika powder)

• 1 tsp chilli flakes

Instructions

1. Mix the steak marinade ingredients in a mixing bowl before transferring to a zip-lock bag and adding the flank steaks. Ensure that the meat inside the bag gets evenly coated with the marinade.

2. Let the meat marinade for at least 1 hr before cooking. While this is happening, begin making the dipping sauce.

3. For the dipping sauce

4. Combine all of the dipping sauce ingredients and mix thoroughly until the sugar has dissolved.

5. To Cook

6. Heat up a cast iron griddle before adding oil and the marinated beef.

7. Grill the steaks until cooked to the desired level of doneness, ensuring that the steaks are regularly turned over for an even cook.

8. When the steaks are done, remove the steaks from the griddle and allow them to rest for at least 5 minutes.

9. Once the steaks have rested, cut them thinly and against the grain of the muscle to ensure the steaks will be tender to eat.

10. Serve with the dipping sauce as well as with rice!

11. Extra

12. For a smoky, more authentic version, the steaks can also be cooked on a barbecue!

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