Crying Tiger Thai (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 teaspoons neutral oil or vegetable oil
02 -
1 lb flank steak, strip sirloin, rib eye steak, or flat iron steak (cut to 1 inch thick)
→ Steak Marinade
03 -
2 teaspoons minced garlic
04 -
1 tablespoon soy sauce
05 -
1 tablespoon freshly squeezed lime juice
06 -
1 tablespoon finely chopped palm sugar (or brown sugar, coconut sugar)
07 -
1 tablespoon oyster sauce or vegetarian stir fry sauce
08 -
2 teaspoons neutral oil or vegetable oil
→ Dipping Sauce
09 -
1 tablespoon finely chopped cilantro (or coriander)
10 -
3 tablespoons boiling hot water (to make your tamarind paste)
11 -
1 tablespoon fish sauce
12 -
½ teaspoon Korean red pepper flakes or Thai chili flakes
13 -
1 tablespoon finely chopped shallots
14 -
1 tablespoon lime juice
15 -
1 teaspoon uncooked glutinous rice or jasmine rice
16 -
1 tablespoon finely chopped palm sugar (or use brown or coconut sugar)
17 -
1 tablespoon tamarind pulp
# Instructions:
01 -
Put all the marinade items in a big mixing bowl and mix well until everything blends together. Add steak, making sure to coat it thoroughly. Let it sit for 15 minutes at room temperature.
02 -
Pour hot water over tamarind pulp in a small dish. Use a fork to loosen the pulp. Once it's cool enough, use your fingers to work it around the seeds. Strain it through a sieve to remove the seeds and fibers, then set it aside.
03 -
Toast the rice in a dry pan over medium heat until golden brown—this should take 3-4 minutes. Let it cool, then grind it into a fine powder using a blender, spice grinder, or mortar and pestle.
04 -
Mix together the rice powder, tamarind paste, and the rest of the dipping sauce ingredients in a small dish until everything is smooth and combined.
05 -
Warm neutral oil in a cast iron skillet or heavy-bottom pan over medium-high heat. Cook the steak for 3-4 minutes per side for rare to medium-rare (internal temp 131-139°F). Want it more done? Add a minute or two per side for medium-well (150-158°F) or well-done (158-212°F).
06 -
After cooking, move the steak to a cutting board and let it rest for 10 minutes. Slice it thinly at an angle. Serve it up with the dipping sauce and enjoy!