Crying Tiger Steak by @chefamirgani

50 min

2 servings

🥩

300 g

Steak

🥢

30 ml

Light soy sauce

🍬

7 g + 2 tbsp

Thai palm sugar

⚫

0.5 g

Black pepper

🐚

15 ml

Oyster sauce

🍚

2 tbsp

Rice

🫘

15 ml

Tamarind paste

🐟

30 ml

Fish sauce

🍋

60 ml

Lime juice

💧

30 ml

Warm water

🌶️

28 g

Chili flakes

🧅

1

Shallot

🧄

1 clove

Garlic

🌶️

2

Red bird's eye chili

🌿

2 sprigs

Coriander leaves

🥬

30 g

Salad

🥒

0.5

Cucumber

🌿

6 g

Thai basil leaves

🍚

White rice

🫗

5 ml

Cooking oil

  1. Combine
    • light soy sauce
    • Thai palm sugar
    • Black pepper

    Combine light soy sauce, oyster sauce, 7 g Thai palm sugar, and black pepper in a mixing bowl.

  2. Coat
    • beef steak

    Coat the beef steak in the marinade and refrigerate it for 30 minutes.

  3. Toast
    • jasmine rice

    Toast the jasmine rice in a dry frying pan until fragrant and lightly golden.

  4. Grind
    • jasmine rice

    Grind the toasted jasmine rice into a coarse powder using a mortar and pestle.

  5. Mix
    • Thai palm sugar
    • tamarind paste
    • fish sauce

    Mix 28 g Thai palm sugar, tamarind paste, fish sauce, lime juice, and warm water in a mixing bowl.

  6. Stir
    • jasmine rice
    • chili flakes
    • shallot

    Stir the ground rice, chili flakes, shallot, garlic, Thai bird's eye chili, and coriander leaves into the sauce.

  7. Heat
    • cooking oil

    Heat cooking oil in a frying pan over medium-high heat.

  8. Sear
    • beef steak

    Sear the marinated beef steak for 3 to 4 minutes per side, adjusting for the preferred doneness.

  9. Slice
    • beef steak

    Rest the steak for 5 minutes and slice it across the grain.

  10. Serve
    • beef steak
    • salad greens
    • cucumber

    Serve the sliced steak with tamarind sauce, salad greens, cucumber, Thai basil, and cooked white rice.

Crying Tiger Steak by @chefamirgani

50 min

2 servings

🥩

300 g

Steak

🥢

30 ml

Light soy sauce

🍬

7 g + 2 tbsp

Thai palm sugar

⚫

0.5 g

Black pepper

🐚

15 ml

Oyster sauce

🍚

2 tbsp

Rice

🫘

15 ml

Tamarind paste

🐟

30 ml

Fish sauce

🍋

60 ml

Lime juice

💧

30 ml

Warm water

🌶️

28 g

Chili flakes

🧅

1

Shallot

🧄

1 clove

Garlic

🌶️

2

Red bird's eye chili

🌿

2 sprigs

Coriander leaves

🥬

30 g

Salad

🥒

0.5

Cucumber

🌿

6 g

Thai basil leaves

🍚

White rice

🫗

5 ml

Cooking oil

Preparation Steps

  1. Step 1/10

    Combine light soy sauce, oyster sauce, 7 g Thai palm sugar, and black pepper in a mixing bowl.

    🥢light soy sauce
    🐚oyster sauce
    🍬Thai palm sugar
    ⚫black pepper
    🥣mixing bowl
    🥄measuring spoon

  2. Step 2/10

    Coat the beef steak in the marinade and refrigerate it for 30 minutes.

    🥩beef steak
    🥣mixing bowl

  3. Step 3/10

    Toast the jasmine rice in a dry frying pan until fragrant and lightly golden.

    🍚jasmine rice
    🍳frying pan
    🥄spatula

  4. Step 4/10

    Grind the toasted jasmine rice into a coarse powder using a mortar and pestle.

    🍚jasmine rice
    ✨mortar and pestle

  5. Step 5/10

    Mix 28 g Thai palm sugar, tamarind paste, fish sauce, lime juice, and warm water in a mixing bowl.

    🍬Thai palm sugar
    🫘tamarind paste
    🐟fish sauce
    🍋lime juice
    💧warm water
    🥣mixing bowl
    🥄measuring spoon

  6. Step 6/10

    Stir the ground rice, chili flakes, shallot, garlic, Thai bird's eye chili, and coriander leaves into the sauce.

    🍚jasmine rice
    🌶️chili flakes
    🧅shallot
    🧄garlic
    🌶️Thai bird's eye chili
    🌿coriander leaves
    🥣mixing bowl
    🥄spatula
    🔪knife
    🪵cutting board

  7. Step 7/10

    Heat cooking oil in a frying pan over medium-high heat.

    🫗cooking oil
    🍳frying pan

  8. Step 8/10

    Sear the marinated beef steak for 3 to 4 minutes per side, adjusting for the preferred doneness.

    🥩beef steak
    🍳frying pan
    🥢tongs

  9. Step 9/10

    Rest the steak for 5 minutes and slice it across the grain.

    🥩beef steak
    🔪knife
    🪵cutting board

  10. Step 10/10

    Serve the sliced steak with tamarind sauce, salad greens, cucumber, Thai basil, and cooked white rice.

    🥩beef steak
    🥬salad greens
    🥒cucumber
    🌿Thai basil
    🍚cooked white rice

Composition

Ingredients

Types

Condiment, Sweetener, Spice, Fruit, Liquid, Vegetables, Fat

Ingredients

Steak, Light soy sauce, Thai palm sugar, Black pepper, Oyster sauce, Rice, Tamarind paste, Fish sauce, Lime juice, Warm water, Chili flakes, Shallot, Garlic, Red bird's eye chili, Coriander leaves, Salad, Cucumber, Thai basil leaves, White rice, Cooking oil

Notes

Steak (rump or sirloin, to preference), Thai palm sugar (for the marinade, for the sauce), Black pepper (to taste), Rice (toasted, jasmine rice), Lime juice (juice from 2 limes), Warm water (to taste, as needed), Shallot (chopped), Garlic (chopped), Red bird's eye chili (sliced), Coriander leaves (chopped), Salad (for serving), Cucumber (sliced, for serving), Thai basil leaves (for serving), White rice (for serving), Cooking oil (a little, for pan-frying the steak)

Allergens

soy, gluten, molluscs, fish

Dietetics

Dietary regimen

High protein

Calories

690 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 88g, Fat: 20g, Fiber: 4g, Sugar: 24g

Nutritional Information

Minerals

Sodium: 2050mg, Iron: 5.2mg, Potassium: 670mg

Vitamins

Vitamin C: 27mg, Vitamin B12: 2.5µg, Vitamin A: 110µg

Preparation

Time Information

Preparation

40 minutes

Cooking

10 minutes

Overall

50 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

mixing bowl, mortar and pestle, frying pan, spatula, knife, cutting board, measuring spoon, tongs

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Lunch, Casual gathering

Origin

Source

Platform

instagram

Original Creator

@chefamirgani

Origin

Cuisine

Thai, Southeast Asian

Geographic

Thailand, Southeast Asia

Various

Aspect

Texture

Juicy, Tender, Chewy, Crunchy

Flavors

Spicy, Sour, Sweet, Savory, Smoky, Umami

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store steak and sauce separately in airtight containers,Refrigerate within 2 hours), freezer : 60 days (Freeze cooked steak in an airtight container,Do not freeze fresh herb sauce)