Essentially marinaded steak flash cooked and served with a fiery, peppery, hugely savoury dipping sauce.
It's something I first tried at Thai Sabai in Headingley but this was the first time i've cobbled a recipe together myself and tried cooking it at home. The recipe is a mix of ones i've read online, combined with what I think they use in the versions i've tried. It's an experiment that worked though, which is why I thought i'd share.
This recipe will serve 3-4 people.
3 Large Sirloin Steaks, fat trimmed off (I know, I know, but it's necessary for this dish)
For the marinade:
- 1 Tbsp Dark Soy Sauce
- 3 Tbsp Thai Fish Sauce
- 2 Cloves Garlic, crushed
- 1/2 Tsp ground Coriander
- Good grind of fresh black pepper
- 2 Tsp white sugar
For the dipping sauce:
- 1 Tbsp Dark Soy Sauce
- 5 Tbsp Thai Fish Sauce
- 2 Tsp Sugar
- Large handful of fresh coriander stalks and stems chopped (stems finely chopped)
- 1 Tbsp of fresh green peppercorns (not dried ones. You can get them from Asian supermarkets)
- 5 Tbsp of fresh lemon juice (about 1-2 lemons)
- 2 Tsp dried chilli flakes
- 1 Sliced fresh green chilli (optional)
For the rice:
- 300ml Thai Jasmine Rice
- 400ml Coconut Milk
- 400ml Water
How to make Weeping Tiger
- Start by combining all the ingredients for the marinade in a large bowl and adding the trimmed steak.
- While the steak is marinading make the dipping sauce by combining all the ingredients and adjusting seasoning to taste (more lemon if too salty, more soy if too sour, more sugar if too acidic etc)
- Next combine the rice, coconut milk and water (use the empty tin to measure the water) in a large sauce pan, bring to the boil then cover and simmer on a low heat for around 20mins.
- When the rice is almost cooked remove the steak from the marinade and fry on a very high heat, in a none stick pan, for 1-2 mins either side depending whether you want it rare or medium rare. Remove and leave to rest for a few minutes.
Slice the steak and serve on top of the coconut rice with any resting juices spooned over and a little of the dipping sauce. I also had some stir fried peppers with mine but pak choi would be even better. There should be plenty of dipping sauce for everybody so stick it in the middle of the table and let people help themselves.
I went for a bottle of Schneider Weisse Tap 5, which is a sort of hopfenweisse originally brewed in collaboration with Brooklyn Brewery. It's a stunning beer, a true classic, and it went pretty well with the food but I'm not going to call it 'a match' as such. The savoury meatiness of the meal could probably handle a richer darker beer if I'm honest, maybe something like a Dunkel or a Belgian Bruin.
Why not cook this for yourself and let me know what you had with it? It's a dish you've got to try!