Crying Tiger

For the marinade
4 pieces sirloin
3 teaspoons honey
3 tablespoons soy sauce
Black pepper

For the sauce
2 cloves garlic
3 tablespoons fish sauce
3 tablespoons tamarind paste
Juice of a lime
2 tablespoons palm sugar
3 tablespoons water
2 tablespoons soy sauce
1 prik chee fah pepper
1 (½-inch) piece fresh ginger, grated
1 stalk lemongrass
A few Thai basil leaves
1 bunch cilantro
1 Thai scallion , chopped

For the toasted rice
1 cup Thai rice

For the marinade, mix the soy sauce and honey.
Marinate the beef for 2 hours in the sauce at room temperature. Cover the dish with plastic wrap.

Meanwhile, prepare the sauce:

Squeeze the lime. Press the garlic, cut the pepper into thin slices.

Mix water, sugar, and lemon juice. Add nuoc mam, soy sauce and tamarind paste.

Chop the garlic, chili, basil, cilantro and lemongrass. Grate the fresh ginger. Mix all the sauce and let stand for at least 20 minutes at room temperature.

In a non-stick pan, dry roast the rice over medium heat. Stir constantly so it does not burn.

Remove from heat and let cool.

Mix the rice in a food processor to obtain a very fine powder.
Pan-roast the beef a few minutes per side. Ideally, the meat should be just seared. Cut into strips. Lay on a bed of salad.

Pour the sauce on top of the beef and sprinkle with toasted rice.

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