Crying Tiger

My current favorite dish at any Thai restaurant I go to is Crying Tiger. It's basically Thai Steak served over some Lettuce, Cucumbers, Tomatoes, Red Onion and slices of Steak. I'm eating a lot of Beef these days as I am blood deficient and grass fed Beef is one of the best ways fro me to build blood. I posted a recipe preciously for a Thai Beef Salad and it's really good, but I knew that it was missing something. So I talked to the owner of my favorite neighborhood Thai Restaurant and asked her what I was missing from my recipe. She told me that I needed to add Red Chili Powder and Thai-Style Roasted Rice. My proportion of ingredients was a bit off too. While she didn't give me an exact recipe, I came home and made a much better version so I'm sharing it with you. It was so good!

The dressing has a wonderful bright Lime flavor with less Sugar. And I added the Cilantro and Mint minced to the dressing so the flavors incorporated. I didn't have any dried Bird Chiles, which would probably be too hot for me anyway, so I used Korean Chili Powder instead. If you like it hotter, I would mix that with a hotter Chili, like Cayenne. The Roasted Rice was the only thing that was time consuming. It took a full 10 minutes to get it to brown properly and then I ground it up in a Mortar and Pestle. It has the ability to thicken the dressing slightly and gives a hit of a crunch that is really wonderful.  

I also marinated the Steak - another tip that made it taste so much better.  I bought two small boneless NY Steaks and seasoned them with a combination of Tamari, Brown Sugar, Fish Sauce and OIl.  I broiled them in the oven because I don't have a BBQ, but if you do, the charred flavor of Steak cooked that way would probably taste even better. But I am so happy with this recipe for one of my favorite foods that I can now make easily at home!

Crying Tiger

For the Marinade:

1 pound of good quality Steak (preferably grass fed)

2 Tablespoons Tamari

1 Tablespoons Fish Sauce

1 Tablespoon Brown Sugar

1 Tablespoon Oil

Mix together the Tamari, Fish Sauce, Brown Sugar and OIl. Pour into a Plastic Bag that seals and add the Steak. Let marinate for several hours in the refrigerator or overnight. 

When ready to cook the Steak, broil for about 5 minutes per side or pan fry on a cast iron skillet or cook on the BBQ.  Steak should be Medium Rare - Medium.  Let rest and then slice into 1/4 slices.

For the Salad:

1/2 large head of Iceberg Lettuce, torn into bite size pieces

8 Cherry Tomatoes, cut in half

1 large Cucumber, peeled, cut in half, dressed and cut into half moons

1/3 - 1/2  cup thinly sliced Red Onion

1/4 cup thinly sliced Green Onion tops

In a serving platter, lay down the Lettuce, and strew the Tomatoes, Cucumbers and Red Onion on top. When the Steak is cool add that on too.

For the Dressing:

1/2 cup fresh Lime Juice (about 5 - 6 medium Limes)

3 Tablespoons Brown Sugar

2 Tablespoons Fish Sauce

2 Tablespoons minced Cilantro 

2 Tablespoons minced Mint

1 Garlic Clove minced

1/2 teaspoon Korean Chili Powder

Optional:  pinch of Cayenne

Mix together and when ready to serve, add in the Roasted Rice Flour and pour over the Salad and Steak.

For the Roasted Rice:

1/4 cup fat Sweet Rice (Short Grain)

Place Rice in a small frying pan and turn heat to medium low. Stir often for about 10 - 12 minutes or until the Rice is toasted to a light golden brown. Take off heat and let cool. Pour into a Mortar and Pestle or a Spice Grinder and pulverize until it is mostly a powder with some small granules of Rice. 

Five Element Analysis

Beef belongs to the Earth Element and so do the Cucumbers and also the Brown Sugar. The Metal Element is represented by the Red Onion, Garlic and Green Onion as well as the Rice, Mint and Cilantro. The Tamari, Fish Sauce contribute the Water Element and the Lim Juice makes sure the Wood Element is present. Last but not least, the Fire Element shows up in the Korean Chili Powder and the Tomatoes. This then is a perfectly balanced Salad covering all the Elements and their flavors!