Crying Tiger Salad2016-04-20
- Servings : 4
- Prep Time : 15m
- Cook Time : 5m
- Ready In : 20m
The Thai name for this dish, ‘seua rong hai’, literally translates to ‘crying tiger’ – the hot dipping sauce is supposed to bring tears to your eyes. Don’t be too scared, however; it’s actually not that hot.
- olive oil spray
- 800g beef sirloin steaks, excess fat trimmed
- 1 butter lettuce, finely chopped
- 1 cucumber, thinly sliced lengthways
- 1 carrot, thinly sliced lengthways
- 1 cup fresh coriander leaves
- 1 red onion, thinly sliced
- 2 tbsps rice wine vinegar
- 1 tbsp fresh coriander, chopped
- 1 tbsp fresh lime juice
- 2 tsps brown sugar
- 2 tsps fish sauce
- 1 tsp tamarind purée
- 1 fresh red chilli, halved, deseeded, finely chopped
- 1 tbsp sesame seeds
Preheat a chargrill on high. Spray with olive oil spray. Cook the beef on grill for 2-3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Set aside for 5 minutes to rest. Thinly slice across the grain.
Meanwhile, combine the lettuce, cucumber, carrot, coriander leaves and onion in a large bowl. Place vinegar, chopped coriander, lime juice, sugar, fish sauce, tamarind puree, chilli and sesame seeds in a small bowl. Stir until sugar dissolves.
Divide the salad mixture among serving bowls. Top with the beef and drizzle over the dressing.