CRYING TIGER THAI SALAD RECIPE | BBC GOOD FOOD
Provided by: Elena Silcock
Categories: Side dish
Total time: 25 minutes
Prep time: 20 minutes
Cook time: 5 minutes
Yield: 4 as part of a meal
|small pack coriander , leaves and stalks separated|
|1 tsp oyster sauce or fish sauce|
|1 tsp soy sauce|
|1 tbsp olive oil|
|250g beef fillet steak|
|large handful mixed, soft herbs (we used mint, coriander and Thai basil), to serve|
|2 limes , juiced|
|½ onion , finely chopped|
|2 tbsp fish sauce|
|1 tsp sweet chilli sauce|
|1 red chilli , finely chopped|
|1 tbsp toasted rice powder (optional)|
- 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.
Calories 127 calories, FatContent 6 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 3 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 14 grams protein, SodiumContent 1.9 milligram of sodium
TIGER CRIES SALAD (A SPICY THAI BEEF SALAD) RECIPE – FOOD.COM
Total time: 1 hours
Prep time: 30 minutes
Cook time: 30 minutes
Yield: 4 serving(s)
|1 lb beef sirloin steaks or 1 lb beef tenderloin (good quality)|
|2 teaspoons white pepper|
|2 tablespoons fish sauce|
|4 tablespoons fresh lime juice|
|2 tablespoons palm sugar|
|8 cloves garlic, minced|
|2 tablespoons sugar|
|1/2 cup fresh lime juice|
|3 -4 tablespoons fish sauce (to taste)|
|4 -6 shallots, minced|
|4 -6 serrano peppers, chilis very finely minced or ground to paste|
|2 stalks lemongrass, remove outer stalk and slice very thin or grind|
|3 tablespoons toasted rice powder (ground fine)|
|1 lb fresh tender salad greens (I use the bagged spring mix) or 1 lb bibb lettuce|
|1 large red onion, thinly slivered|
|1 bunch scallions or 1 bunch green onion, cut to ½ inch|
|1 cucumber, peeled & seeded cut in half lengthwise and thinly sliced|
|grape tomatoes or wedges tomatoes|
|1 lemon, cut in half lengthwise and very thinly sliced (toss into salad for garnish/flavor)|
|1 cup fresh mint leaf, roughly chopped|
- prepare a batch of thai sticky rice (aka thai sweet rice) to serve with this salad.
- note: if you’re in a hurry or on a budget, you can leave out the scallions, cuke, tomatoes,& lemon and this salad will retain it’s signature flavor.
- Marinade: Mix ingredients in a ziploc and let meat marinade from 2-24 hours in liquid.
- Char grill or broil meat to med rare, about 3-4 minutes per side.
- Let rest at least 10 minutes then slice VERY thin (1/4″ or less) against the grain.
- *Usevery good quality meat for this dish, you want it to be fork-tender and melt-in-your-mouth!
- Dressing: Mix all dressing ingredients together 1+ hours before serving salad.
- (Be sure to taste and make any necessary adjustments dressing should be SPICY, Sour, Salty and a just a wee bit Sweet in that order) You may want to make extra dressing to spoon over the sticky rice.
- Salad: Pour half of dressing over the red onions, lemon and cuke in a LARGE salad bowl and let them absorb the flavor, 15+ minutes.
- Add lettuce, tomatoes, scallions and MINT along with the rest of the dressing.
- Toss the salad until all ingredients are very well coated and mixed.
- Dish Salad onto plates and top with slices of cooked beef, make sure plenty of dressing is included in each serving.
- Add a serving of sticky rice to each plate.
- Serving Suggestion: Very pretty to serve this salad on a bed of Purple Cabbage Leaves.
- Perfect Sticky Rice: Soak 1-2 pounds of Thai Sweet Rice in lukewarm water in a large bowl for 3 hours- drain& reserve water to use in steaming.
- Line bottom of bamboo steamer (the stackable sort used for veggies and such) with parchment paper (or cheesecloth sprayed with Pam).
- Fill steamer with soaked rice and cover.
- Pour rice soaking water into wok or dutch oven, add some fresh water until approx 3″ depth.
- Place steamer over water in pan, bring water to boil then reduce to strong simmer– don’t let water cook away.
- Steam rice for approx 25 minutes, let sit an additional 5 minutes with lid on.
- To Make Toasted Rice Powder: Toast raw sweet rice in a saute pan on top of stove just as you would sesame seeds– until very light golden brown.
- Use a coffee grinder, blender or food processor to grind to a fine consistency- I like mine fine as white sugar but any testure from cous cous, cornmeal, flour, etc is just fine.
- Adds an interesting, nutty and essential flavor to the dressing.
Calories 392.1, FatContent 11.2, SaturatedFatContent 4.5, CholesterolContent 91.8, SodiumContent 1876, CarbohydrateContent 38.9, FiberContent 5.4, SugarContent 19.6, ProteinContent 37.4