Thai Weeping Tiger Beef Salad with Hereford Beef
Thai Weeping Tiger Beef is a quick and delicious dish to make. In Thailand, they serve it as part of a main meal with sticky rice. Here I used the same marinades and flavours to turn it into a summery salad.
Servings 4 people
Equipment
- 1 Forever Pan See my review of this versatile pan
Ingredients
- 1 pack 300-400g Hereford Dry-Aged Steak ( Sirloin, Rump or Rib Eye)
- 8 cherry tomatoes
- mixed salad leaves
- A bunch of coriander
- Steak marinade
- 1 tbsp light soy sauce
- 1 tbsp fish sauce
Dressing
- 5 birds eye chillies finger chillies or chilli powder
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp tamarind juice
- 1 tbsp finely chopped shallots or spring onions
- 1 tbsp palm sugar or brown sugar
- 1 tbsp chopped coriander
Instructions
- Make sure your steak is at room temperature when you are ready to cook.
- Assemble the salad vegetables on a big plate.
- Prepare the dressing by mixing all the ingredients together in a dipping bowl.
- Heat the pan to a high heat, rub some cooking oil the steak on both sides.
- Cook the marinated steak on the hottest part of the BBQ or in a griddle pan for 2-3 minutes on each side to your liking. (I like mine quite rare).
- Rest the steak for at least 5 minutes.
- Slice the steak against the grain and place on top of the salad.
- Drizzle with the dressing and serve immediately as part of a BBQ buffet. Alternatively, you can serve it with a side of sticky rice (Thai style) or just plain steamed Jasmine rice.
Notes
Serves 4 as a side as part of a multi part meal or 2 if its just this dish.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes