Crying Tiger beef salad
THANUNDORN "Tha" Imratanarak was already a competent cook when he arrived in Australia from Thailand five years ago. He had cooked for his family since he was a teenager and had developed interest in studying the cuisines of other cultures.
Ingredients
2 cloves garlic, chopped
2 coriander roots, finely chopped
5ml peanut or vegetable oil
400g rump steak, trimmed
3 tbsp uncooked jasmine rice
6 tbsp fish sauce
6 tbsp lemon juice
2 tsp sugar
½ tbsp ground roasted dry chilli,
or to taste
¼ red onion, sliced into rings
10 mint leaves, shredded
1 handful coriander leaves,
shredded
2 spring onions, diced
Method
Combine garlic, coriander root and peanut oil then add steak to the mixture to marinate. Cover and chill for at least
two hours.
Heat uncooked jasmine rice in a dry pan over low heat for about 10 to 15 minutes, stirring often until evenly brown or a rich tan colour. Let the rice cool then
grind it to a fine powder in
a mortar and pestle or clean coffee grinder.
Remove steak from fridge and allow to come to room temper- ature. Grease a char-grill or frying pan with a splash of peanut oil and heat on medium-high.
Cook the steak for 5 minutes on each side for medium-rare or until cooked to your liking. Remove it and set aside to rest
for 5 minutes.
Meanwhile, in a mixing bowl, combine fish sauce, lemon juice, sugar and ground chilli and mix well. Slice steak across the grain into thin strips with a sharp knife and put in mixing bowl. Add red onion, mint leaf, coriander, spring onion and ground rice and toss
to combine.
Serve with steamed jasmine rice.
*According to Tha, this recipe is called "Crying Tiger" because the chilli should be hot enough to make the diner howl like a tiger. The literal translation from the Thai name for the dish is "as the tiger weeps".
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