Crying Tiger Thai Salad
By Zuthilios
2hr 20min
Cook Time:
0hr 10min
Calories | Fat | Carbs | Protein |
---|---|---|---|
127 | 6g | 3g | 14g |
One of my favorite recipes for entertaining guests. You can easily bump up the numbers on this to serve more people and it goes great with a side of vegetable spring rolls and rice.
Ingredients
- small pack coriander , leaves and stalks separated
- 1 tsp oyster sauce or fish sauce
- 1 tsp soy sauce
- 1 tbsp olive oil
- 250g beef fillet steak
- large handful mixed, soft herbs (we used mint, coriander and Thai basil), to serve
For the dipping sauce
- 2 limes , juiced
- ½ onion , finely chopped
- 2 tbsp fish sauce
- 1 tsp sweet chilli sauce
- 1 red chilli , finely chopped
- 1 tbsp toasted rice powder (optional)
Method
- STEP 1
Finely chop the coriander stalks and combine with the oyster and soy sauces. Lightly season, then tip into a sandwich bag with the steak. Massage the marinade into the meat, then put in the fridge for up to 3 hrs, but at least 1 hr.
- STEP 2
Put the dipping sauce ingredients in a bowl, finely chop 3/4 of the coriander leaves and add them too. Taste the sauce – if you like it sweeter, add a little more sweet chilli sauce; if you prefer it more salty, add a little extra fish sauce. Set aside.
- STEP 3
Heat a frying pan over a high heat and, once very hot, cook the steak for 2-3 mins each side, depending on how well done you like it. Rest the steak for 5-10 mins before slicing and serving on a bed of herbs, with the sauce on the side.
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