Crying Tiger Beef, 'Seua Rong Hai'
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We love the flavor of flank steak, oddly one of the least expensive cuts. On a 900 lb black angus steer, you'll be lucky to get just two decent flank steaks, yet you can find this rare cut in good butcher shops for a price lower than more common steaks. Some people say flank is tougher, thus the lower price. We think flank offers the most delicious flavor, and it's a perfect match for spicy Thai food.
Flank is the perfect choice for the Tao Burner. We had fun cooking two flanks over just a dozen hot briquets.
To get the best flavor, cook your meat over charcoal. Although we like flank steak best, there are other cuts that work great such as those with a thick ring of fat. As the fat drips onto your charcoal, you'll hear pops, and see fire rising up (this where the name crying tiger comes from).
Ingredients
For 4 Person(s)
Ingredients For Beef and Marinade
- 1 Flank Steak (usually weighs about 1 lb or a bit more)
- 2 Tablespoon Thin Soy Sauce
Ingredients For Dipping Sauce
- 1/2 Teaspoon Corriander Seeds
- 4 Cloves Garlic
- 15 Fresh Thai Chiles
- 5 Tablespoons Lime Juice
- 6 Tablespoons Fish Sauce
- 1 Tablespoon Cane Sugar
Method for Crying Tiger Beef, 'Seua Rong Hai'
Coat your steak in the thin soy sauce and let sit at room temperature for 1 hour. Some chefs like to add a bit of fish sauce to this, but we like to use just soy sauce. Barbeque your steak over charcoal.
To make the crying tiger dipping sauce, first pound the corriander seeds in a mortar and pestle until it becomes powder. Add garlic and chilli pound until roughly smooth then stir in lime juice, fish sauce and sugar. Stir until blend. Adjust the taste to your flavor. Serve this dipping sauce on the side with fresh cucumber, green beans etc and sticky rice.
Crying tiger beef seua rong hai
Flank steak on the tao charcoal burner
Sliced with spicy crying tiger sauce
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Comments (3)
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Khun Tom
PermalinkWhen I was in Thailand I heard that an Esan man watched a tiger kill a cow. The man noticed that the tiger ate the neck first. The man butchered a cow and grilled the neck meat, treating it as you do above and served it with sticky rice. The tiger saw the man eating his favorite cut of the cow and started to cry.
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Sophia
PermalinkI’m not sure if the original recipe calls for burnt rice but I’ve always had it that way. It adds a nice warm peanutey flavor. To make: add thin layer white rice to a sauté pan. Cook over medium to med high heat until rice turns a nutty brown color. Be careful not to burn at the end. Let rice cool and blend in a food processor until rice is fine. Like maybe the size of a coarse ground sea salt. I add to dipping sauce.
Thanks for sharing one of my favorite recipes! Can I vote for a Khao Soi recipe next?! :-)
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