MEMBER RECIPE
"Tiger Cry" Thai Beef Salad. Recipe
By Robin Joy
Total Time:
20 minutes
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Active Time:
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Makes:
Enough for two moderate appetites.
Searching for Tiger Cry on CH produces many results, but not one single recipe that I could see, so here’s mine (a very basic version). Perfect as a light lunch dish or part of a larger meal/buffet. Pretty low on fat too, if you trim the meat well. I’m in the UK but I’ll try and provide US notes if I can. Also some in the US might be used to more meat, but in reality 10oz should be enough for two people. A couple of chicken breast fillets, poached for 20 mins and then cooled and sliced could replace the beef.
INGREDIENTS
- Juice of 1 lime (2 limes if you like)
- One fresh chilli, seeded and finely sliced. Your call on how much to use!
- Small handful of fresh coriander (cilantro?), chopped
- 1 or 2 teaspoons sugar (any sort)
- 1 clove garlic, minced (optional)
- 1 tablespoon Thai fish sauce (maybe a little more)
- Sirloin steak. Approx 300g/10 oz weight after trimming of fat. Rump steak would be fine.
- Salad: 1 cos or 2 little gem lettuce roughly sliced, 2 or 3 medium tomatoes cut into wedges and about 6 spring onions (scallions) cut into 1/2 inch bits.
INSTRUCTIONS
- Mix the first six ingredients to make the dressing.
- Get a frying pan/skillet/grill pan nice and hot, add a little oil, and cook the steak. 2 minutes each side is enough for me. Allow to cool a bit (5 minutes or so) and slice into thinnish ribbons. Between 1/4 and 1/8 inch thick should be fine.
- Mix the salad ingredients and arrange on a serving plate. Roughly drape the sliced beef on top and spoon over the dressing. Serve.
- This can be served with the beef warm or cold, and just alter the amount and proportions of the dressing ingredients to suit your tastes. If you need carbs, place some cool cooked noodles on the dish before the salad.
Member recipes are not tested by the CHOW food team.
I don't know why it's so hard to find reliable recipes for this. I love this dish and have had some excellent versions in restaurants. I've seen many recipe versions and have cobbled together my own list of ingredients.
Equal parts lime juice and fish sauce, usually about a quarter cup, as I'm usually prepping for four people. Then I add a knob of grated ginger, a tablespoon of sugar, a couple...+READ
I don't know why it's so hard to find reliable recipes for this. I love this dish and have had some excellent versions in restaurants. I've seen many recipe versions and have cobbled together my own list of ingredients.
Equal parts lime juice and fish sauce, usually about a quarter cup, as I'm usually prepping for four people. Then I add a knob of grated ginger, a tablespoon of sugar, a couple tablespoons of sesame oil and two tablespoons of soy sauce (one each of regular soy and one of dark, sweet soy, if I have it on hand). To this I add a few tablespoons of minced garlic and minced shallot, and I dice up 3-4 kiffir lime leaves as small as I can. I add either fresh chillis or chilli oil, depending on what I have on hand, to the degree of spiciness I require.
I add cilantro and mint directly to the salad. I find that both are essential to getting a really good balance of flavours, especially the mint. Without it, the salad just isn't the same. Bonus if you have some chopped peanuts or ground toasted rice to sprinkle on top.
If you like your steak rare (as I do), it will be chewy. I don't mind this. I have seen recipes that call for slicing the steak and then marinating it in the sauce for a couple of hours before serving. I suppose this would have the effect of tenderising it a bit.-COLLAPSE
i wonder if 'tiger's tears' is the same dish?
Does anyone know how to prepare the sliced pickled cucumbers that Opart serves on the side? They are so great.
I, too love the tigers cry appetizer at Opart. I want to try the recipe on Chowhound. I was just wondering if the sirloin should be marinated for a little while before cooking? The Tigers Cry meat at Opart is so tender. It makes me wonder if their meat is marinated.
There's no real substitute for the taste of fish sauce. But if you can't have fish sauce, try a premium brand soy sauce. Adding some soy sauce and some rice vinegar, in addition to the lime will give you the kick and tang you're looking for.
i'm allergic to fish. What would you suggest i use in place of the fish sauce?
The Thai name for this dish (Sya Long Hai) actually translates to "Crying Tiger" rather than "Tiger Cry."
The version we enjoy in Boston is called Tiger's Tears and includes sliced cucumber and toasted rice as well. It's delicious.