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Crying tiger beef (seua rong haï) is a traditional Thai recipe of steak slices served with a delicious dipping sauce.

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Ingredients
❒ 2 steaks sirloin, flank, skirt, flat iron, or hanger, about 1 lb (500 g)

Dipping sauce
❒ 1 tablespoon fish sauce
❒ 1½ tablespoon lime juice
❒ 1 tablespoon tamarind paste
❒ 2 tablespoons palm sugar grated
❒ 2 tablespoons finely chopped cilantro
❒ 1 scallion finely chopped
❒ 2 tablespoons finely chopped shallots
❒ 2 tablespoons glutinous rice
❒ 1 teaspoon chili flakes

Serve with
❒ White rice
❒ Sliced cucumbers

Equipment
❒ Food processor
❒ Cast iron skillet

Instructions
❒ Take the steaks out of the refrigerator about an hour before cooking them. Season with salt.
❒ In a non-stick pan, dry roast the rice over medium heat for a few minutes. Stir constantly so it does not burn.
❒ Remove from heat and let cool.
❒ Mix the rice in a food processor to obtain a very fine powder.
❒ In a small bowl, combine all the sauce ingredients together and stir well.
❒ Pan-roast the steaks a few minutes per side on a griddle or cast iron skillet. Ideally, the meat should be just seared (rare to medium rare). Let steaks sit at room temperature for 10 minutes before slicing.
❒ Thinly slice the steaks against the grain to a thickness of about ⅙ inch (4 mm).
❒ Fan out the slices on a serving plate and serve with the dipping sauce, sliced cucumbers and white rice.

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🇺🇸 Full recipe and history behind the recipe:
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🇫🇷 Recette et histoire sur l'origine de la recette (en français) : [ Ссылка ]

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