Crying Tiger Beef (Seua Rong Hai)

To get the best flavor, cook your meat over charcoal. Although we like flank steak best, there are other cuts that work great such as those with a thick ring of fat. As the fat drips onto your charcoal, you’ll hear pops, and see fire rising up (this where the name crying tiger comes from).

Flank is the perfect choice for the Tao Burner.

INGREDIENTS FOR BEEF AND MARINADE

1 Flank Steak (usually weighs about 1 lb or a bit more)
2 Tablespoon Thin Soy Sauce
INGREDIENTS FOR DIPPING SAUCE

1/2 Teaspoon Corriander Seeds
4 Cloves Garlic
15 Fresh Thai Chiles
5 Tablespoons Lime Juice
6 Tablespoons Fish Sauce
1 Tablespoon Cane Sugar

Coat your steak in the thin soy sauce and let sit at room temperature for 1 hour. Some chefs like to add a bit of fish sauce to this, but we like to use just soy sauce. Barbeque your steak over charcoal.

To make the crying tiger dipping sauce, first pound the corriander seeds in a mortar and pestle until it becomes powder. Add garlic and chilli pound until roughly smooth then stir in lime juice, fish sauce and sugar. Stir until blend. Adjust the taste to your flavor. Serve this dipping sauce on the side with fresh cucumber, green beans etc and sticky rice.

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