This delicious beef recipe is perhaps more similar to a beef salad than a steak.
I found out that his is sometimes called “Crying Tiger” (or Seua Tong Hai in Thai) and it is served with a dipping sauce called Nam Jim. The red bird chilis used for this recipes are quite strong, for this reason this recipe got its special name!
The rice used in the sauce gives a great consistency and a light roasted taste. I can remember I saw the roasted grinded rice in an Asian shop many years ago, but I could not imagine how this was used!
The grilled meat should be grilled on charcoals, as this adds the typical smoky flavor.
This is a perfect example how the combination of two recipes create something far greater than their individual parts.
Grilled Beef Thai Style
- 400 g rib eye or New York strip steaks, about 2-3 cm thick or 400 g beef steak for grilling
- 2 tablespoons soy sauce
- 1 teaspoon light or dark brown sugar
- 1 tablespoon vegetable oil
- 1/4 cup tomato, finely chopped
- 1/4 red onion, finely chopped
- 1/4 teaspoon dried ground chilli, to taste
- 2 tablespoons fish sauce (alternative light soy sauce)
- 2 tablespoons lime juice or Tamarind Purée
- 1 teaspoon palm sugar
- 1 teaspoon ground rice, if possible use toasted rice
- 1 tablespoon beef or vegetable stock
- Thai sweet basil leaves
- coriander leaves
- a few slices of red chilli (if possible red bird chilis)
- Mix together the soy sauce,, brown sugar, and vegetable oil in a medium mixing bowl. Coat the meat with this mixture and let sit while you prepare the sauce.
- For the sauce combine all the listed ingredients. Note: I used a mortar to grind the rice and I sieved it!
- Put the steak under a preheated hot grill and cook, turning it once, according to your taste. Don’t overcook it; it’s better to stop before completely done, wrap in aluminum foil and wait 10 minutes before slicing it!
- Slice the steak and arrange on a serving dish and garnish with the basil, coriander and chilli.
- Serve it with the sauce.
WW-7 smart points for each of 3 servings