Thai cuisine is full of poetry and flavors. Here we bring you a recipe from the north-east of the country: the recipe for beef with crying tiger sauce . Legend has it that the beef with crying tiger sauce is prepared from pieces of meat that the tigers could not access, behind the ribs, thus abandoning a choice piece worthy of being mourned.

An emblematic dish of Asian cuisine

Others imagine that it is the very fiber of the sirloin steak which could have inspired the name of this dish with its striped appearance. In any case, “suea rong hai” is a traditional marinated and spicy dish , emblematic of Thai cuisine that you cannot escape. Better still, it is simple to cook. A recipe to try at home for traveling.

The choice of meat

You can make this recipe with sirloin steak , rump steak or even a rib steak .

Ingredients

For two people.

For the meat

• 2 ribeyes (500g total)
• 3cl of soy sauce
• 4cl of oyster sauce
• 2 sprigs of fresh coriander
• 2 sprigs of fresh mint
• 1 lime
• 2 shallots
• 2 cloves garlic
• 1 sprig of lemongrass

For the sauce

• 20g tamarind paste
• 2 cl of nuoc mam sauce
• 2 sprigs of fresh coriander:
• 2 sprigs of fresh mint
• 1 lime
• 2 shallots
• 1 teaspoon of bird's eye chili
• 1/4 bunch of chives
• 10 cl of water

Preparation

For the meat

1. Start by finely chopping the coriander, mint and lemongrass.
2. Next, crush the garlic cloves and squeeze the lemons to extract the juice. Mix the marinade and coat the pieces of meat with this marinade. Refrigerate in a dish covered with cling film. Leave to marinate for at least one hour, up to six hours.
3. To cook, heat a pan with a drizzle of grape seed oil or neutral oil and grill the sirloin pieces over very high heat for about two minutes on each side. Then remove the meat, remove the remaining marinade and cover the meat with aluminum foil to let it rest for five to ten minutes. Cut it into thin slices.

For the sauce

1. While the meat is marinating, prepare the crying tiger sauce. Pour boiling water over the tamarind paste. Leave about fifteen Boil the water and pour it over the tamarind paste.
2. Leave the tamarind paste to soak for about fifteen minutes and then crumble the pulp.
3. Filter the juice through a strainer and add the juice of a lime. Add the nunc man sauce and mix.
4. Chop the shallots, coriander, mint and chives. Mix with the sauce before serving.

For training

Place the meat in the middle of a dish and cover generously.

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