"Crying Tiger" Thai Beef Salad (Alternative Title)
In the quest for the Tiger Cry sauce on CH, you'll find a plethora of results, but none that seem quite right. That's why I'm sharing my UK-inspired version, perfect for a quick lunch or as part of a larger feast. It's got a decent protein hit, but the fat content is relatively low if you trim the beef properly. For those in the US, I'll try to provide some adjustments where I can. This recipe should comfortably serve two, though some may require more meat. A couple of chicken breast fillets, cooked and sliced, could be a decent substitute for the beef.
- Serves: Two moderate appetites
- Prep: 10 minutes
- Cook: 10 minutes
Ingredients (8)
- Juice of 1 lime (or 2 if you prefer it tangier)
- One fresh chili, seeded and thinly sliced. Adjust amount to taste!
- Small handful of fresh coriander (sub cilantro), chopped
- 1 or 2 teaspoons sugar (use your favorite type)
- 1 clove garlic, minced (optional)
- 1 tablespoon Thai fish sauce (add a bit more if needed)
- Sirloin steak. Approximately 300g/10 oz weight after trimming fat. Rump steak would be a suitable alternative.
- Salad: 1 cos or 2 little gem lettuce roughly chopped, 2 or 3 medium tomatoes cut into wedges and about 6 spring onions (scallions) cut into 1/2 inch bits.
Instructions
- Mix the first six ingredients to create the dressing.
- Heat up a frying pan/skillet/grill pan and add a touch of oil. Cook the steak for 2 minutes on each side. Allow it to cool down slightly (5 minutes or so) before slicing into thin ribbons, around 1/4 to 1/8 inch thick.
- Combine the salad ingredients and arrange on a serving plate. Place the sliced beef on top of the salad and pour the dressing over it. Serve.
- This dish can be enjoyed warm or cold, and adjust the amount and proportions of the dressing ingredients to cater to your taste. If you need carbohydrates, add some cool cooked noodles to the dish before the salad.
This recipe can be served warm or cold, with the dressing tailored to suit your preferences. Whether you're a carnivore or prefer a lighter meal, this Tiger Cry-inspired dish should hit the spot.
To elevate your meal even further, prepare the traditional Crying Tiger Sauce, a key component in many Asian dishes, such as Crying Tiger Beef or grilled meats. Here's a UK version with US alternatives:
Ingredients:
- 2 shallots, finely minced
- 6 tablespoons fish sauce (sub Thai fish sauce like nam pla for authentic flavor, or use an Asian market brand available in the US)
- 1.5 tablespoons sugar
- 2 tablespoons Thai dried chili peppers (use Korean chili flakes or US-available Thai chili peppers as substitutes)
- Optional: Lime juice, garlic, or ginger for added flavor.
Instructions:
- Prepare ingredients: Mince shallots and mix them with sugar, fish sauce, and dried chili peppers in a bowl.
- Blend: Use a mortar and pestle or a small blender to mix all the ingredients into a smooth paste. If using a blender, don't overprocess.
- Adjust flavors: Taste and adjust sweetness, spiciness, or umami flavors as desired. Add a squeeze of lime juice, a minced garlic clove, or more chili peppers for extra depth.
- Serve: Use the Crying Tiger Sauce as a dipping sauce for grilled meats, vegetables, or as a dressing for salads.
US Alternatives:
- For fish sauce, use an Asian market brand available in the US, such as Three Crabs.
- For Thai dried chili peppers, replace with Korean chili flakes (gochugaru) or use US-sold Thai chili peppers.
- Sugar is widely available in both the UK and the US.
- Shallots can be replaced with scallions if shallots aren't easy to find.
Tips:
- Store any leftovers in the refrigerator for up to a week.
- Adjust the amount of chili peppers according to your preferred level of spiciness.
- For an added cultural twist, try making the Crying Tiger Sauce to complement this Tiger Cry-inspired dish. It traditionally enhances Asian dishes like Crying Tiger Beef or grilled meats.
- The Crying Tiger Sauce uses ingredients like fish sauce and dried chili peppers, which can be easily found at Asian markets or substituted for US alternatives like Three Crabs fish sauce and Korean chili flakes (gochugaru).
- Some might prefer to experiment with their Tiger Cry sauce recipe, incorporating foods like chicken breast fillets (cooked and sliced) as a decent substitute for the beef in this recipe, thus adapting it to their cultural preferences.
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