Crying Tiger Beef in SkinnyAsia, is one of the most delicious marinated and grilled steaks served with an incredible sour, tangy, spicy sauce.
SkinnyAsia is available from Friday 22nd of September at 8pm SA time.
The texture of the ground toasted glutinous rice in the delicious Thai sauce, melt-in-the-mouth beef and crisp lettuce will have you crying tears of joy!
Marinate the steak 1-6 hr in advance and you can have this beauty cooked and on the table in under 30 min.
What you will need:
- Steak – 500-700 g Quality steak 2.5 cm thick, we recommend cuts such as scotch fillet, porterhouse, eye fillet, anything that will be suitable for a quick cook.
- Glutinous rice – if you can’t find glutinous rice (sweet sticky rice) we also have a paleo or low carb variation in the cookbook using macadamias or cashews. You can also use Jasmine rice if you are unable to get glutinous rice.
Crying Tiger Beef?
The Thai Name is Suea Rong Hai and this delicious Thai food originates from the Northeastern part of Thailand.
This Crying Tiger Beef is a cookbook exclusive recipe
We’ve included the basic shopping list below to help you know when out and about a general shopping list of what you might need to cook dinner. The recipe can be found in the cookbook SkinnyAsia – which has both Thermomix & Conventional cooking method instructions.
Ingredients
- 500-700 g quality steak - 2 ½ cm | 1” thick, (scotch fillet, porterhouse etc), trimmed of excess fat
- butter lettuce cups
- chilli flakes
- coconut sugar or brown sugar
- cucumber
- fish sauce
- fresh coriander leaves
- fresh lime juice
- garlic
- glutinous white rice
- ground white pepper
- oyster sauce
- shallot onion
- soy sauce - tamari or coconut aminos
- tamarind puree
Instructions
- This recipe is exclusive to the SkinnyAsia cookbook.
Nutrition
Pin this Crying Tiger Beef recipe for later:
