This extremely beautiful and very delicately done Thai style grilled beef dish originated from the rural northeastern part of Thailand (E-Sarn) and later became very popular all over the country. It is serves with a slightly spicy, savory, and tangy dipping sauce plus a salad.
The legend of the name “Crying Tiger” said a tiger came out from the wood and stole a villager’s cow. The tiger ate most of the cow but left over a small part of the meat. The tiger felt frustrated and sad for not being able to finish eating the meat so it started to cry. The villagers tried to savage the leftover meat so they just grilled the beef over an open fire as dinner.
Note:
In this recipe, I use a slow cook sous vide method but you can use the traditional pan grilled method. Just keep in mind the marinade will cause the steak to caramelize a lot quicker. Using medium/low heat would prevent burning.
Ingredients:
| Beef steak (strip loin or rib eye) | 1 lb – 1 ½ inch thick |
Marinade:
| Oyster sauce | 2 tablespoons |
| Soy sauce | 1 tablespoons |
| Sugar | 1 tablespoon |
| Freshly grounded black pepper | ½ teaspoon |
Method:
Use a kitchen paper towel to pad dries the steak. Place steak in a thick freezer Zip Lock bag.
Mix the marinade in a small bowl thoroughly. Use a teaspoon to spread the marinade onto the steak (inside the bag) both sides. Set aside for two hours. Try to squeeze out the air from the bag and seal it tight.
Set the sous vide equipment stick to 124F. Submerge the bagged steak to the water and let it cook for 60 minutes. (It should be medium rare when it is done)
Heat up a cast iron pan using medium low heat. Pour 1 tablespoon of cooking oil to the pan. Take the steak out from the bag and sear the side with the fat first for one minute and later sear the other side for another minute.
Use the steak to spread the oil on the pan evenly and sear one side of the pan for 3-4 minutes or until it has developed a crust. Turn steak over to the other side and do the same for 3-4 minutes.
Take the steak out and place it on a plate. Use a sheet of saran wrap or tin foil to cover it and let it rest for 10 minutes.
Use a sharp knife to slice the steak (thin slices) and arrange it on the large plate. Serve with salad and dipping sauce.
Thai dipping sauce / Salad dressing
Ingredients
Juice from one lime,
1 Tablespoon of tamarind paste,
1 teaspoon of fish sauce,
1/8 teaspoon of chopped hot pepper,
1 teaspoon of chopped cilantro stem,
1 tablespoon of shredded carrot,
1 teaspoon of chopped green onion,
1/4 teaspoon of mince garlic,
1 teaspoon of white rice vinegar,
4 tablespoons of white sugar,
4 tablespoons of water,
Chopped hot chili pepper (use your own taste judgement for spiciness)
Method:
Whisk everything well till sugar is completely dissolved.
Set aside some as dipping sauce for the beef
In a salad bowl, prepare
2 cups mix baby green,
1/2 cup of bean sprout,
1/8 cup of fresh mint,
1/8 cup of Thai basil,
1/8 cup of shredded carrot,
1/4 cup of julienned English cucumber
Small bunch of cilantro.
Toss the salad with 2 tablespoons of sesame oil, add the dressing and mix well, serve cold.
Top with fried shallot or crushed peanut for extra taste and crunchiness.
a one pound (1 1/2 inch thick) strip loin steak
Prepare marinade in a small bowl
Spoon marinade on the steak inside a thick freeze zip lock bag
Sous vide steak in 124F for 60 minute for medium rare or 128F for medium
Remove steak from the bag and sear the fat side down first for a minute and sear the other side
Sear both sides of the steak (each side for 3-4 minute using medium low heat) till crust forming on the surface for the extra aroma.
Dinner is served with a salad, best to serve with Thai jasmine plain rice
eddy's kitchen 