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Crying Tiger Salad


Recipe Info

  • 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


Step 1

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.

Step 2

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.

Step 3

Divide the salad mixture among serving bowls. Top with the beef and drizzle over the dressing.

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