Recipe: Thai Beef - The Crying Tiger

Name: Thai Beef - The Crying Tiger
Prep time: 160 min
Cook time: 5 min
Total time: 165 min
Yield: 2 servings
Cuisine: French
Ingredients: 10.5 oz (300 g) of beef Rumsteak, Striploin or if you have a good butcher ask him for meat cubes cut from this magnificent cut called Baroness Tenderloin; Toasted sesame (cooked in a pan without fat); Chopped cilantro and chives; Marinade; 2 cloves garlic, degerminated and crushed; 1 teaspoon ground pepper; 2 tablespoons oyster sauce; 1 tablespoon light soy sauce; 1 tablespoon cognac; 3 tablespoons olive oil; Sauce; The juice of half an untreated lime; 1 tablespoon Fish Sauce; 2 tablespoons granulated sugar; 1 tablespoon tamarind paste; A little cayenne pepper; Cilantro stems, finely chopped; a pinch of chili powder.

By leyin 5/5 (3 reviews)

Prep 160 min

Cook 5 min

Total 2h45

Servings 2 serv.

This dish is a marinated beef that will then be grilled. The beef will then be coated with a tangy sauce based on lime juice, chopped cilantro, and fish sauce. Skewers cook 2-3 minutes per side over high heat to keep the beef pink inside. Prepare the sauce ahead of time and adjust to your taste: less chili if you prefer milder heat, extra lime juice if you like it sharper. Serve with rice or noodles.

Ingredients for 2 servings

Adjust for

servings

10.5 oz (300 g) of beef Rumsteak, Striploin or if you have a good butcher ask him for meat cubes cut from this magnificent cut called Baroness Tenderloin
Toasted sesame (cooked in a pan without fat)
Chopped cilantro and chives
Marinade
2 cloves garlic, degerminated and crushed
1 teaspoon ground pepper
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 tablespoon cognac
3 tablespoons olive oil
Sauce
The juice of half an untreated lime
1 tablespoon Fish Sauce
2 tablespoons granulated sugar
1 tablespoon tamarind paste
A little cayenne pepper
Cilantro stems, finely chopped
a pinch of chili powder.

Step-by-step directions

This recipe was inspired by that of Madame Thiou, Chef of the Thai restaurant of the same name in Paris. A real treat! Tonight I prepared the recipe in the form of mini skewers.
In a bowl, put all the marinade ingredients.
Cut the meat into regular pieces about 1.5 cm thick.
and mix the meat and the marinade.
Cover with plastic wrap and let everything marinate in the fridge for 2 to 5 hours.
Prepare the sauce.
Don't hesitate to adjust the seasoning according to your taste.
With more or less chili, a little more lime or not. It's how you like it. For the tamarind paste, I use tamarind paste.
Soak your skewer sticks in water.
Form your skewers.
Heat a pan very, very hot with a drop of grapeseed oil.
Sear the meat on each side of the skewer.
The cooking time depends on your preferences.
Sprinkle the cooked skewers with toasted sesame, chopped cilantro and chives.
At the last moment, coat the meat with the sauce.
You can serve these skewers with rice, pasta, etc.
Enjoy

Chef Patrick's Comment

Good recipe. A few details though: the cooking for Westerners should be very quick, less than 1 minute. I really like these skewers with a soy stir-fry accompanied by young green asparagus shoots.

Frequently asked questions

Can I replace oyster sauce with something else?

Yes, use dark soy sauce or a touch of honey instead. You'll lose some umami depth, but it works. Oyster sauce is still the best choice here, it adds a richness that's hard to replicate, but these alternatives get you close.

Why does the meat sometimes get tough when cooking?

Overcooking. At high heat, 2-3 minutes per side is plenty. Once you see a golden crust, stop. The meat keeps cooking slightly off the heat, so pull it early rather than waiting for it to feel fully done.

Can I prepare the marinade the day before?

Absolutely. Make the marinade up to 24 hours ahead, keep it covered in the fridge. Add the beef the same day, let it marinate 2-5 hours. The sauce also keeps 24 hours refrigerated. Just pour it over the skewers right before serving.

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Saint-Emilion South-West France Côtes du Rhône Rhône Valley

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Did you know?

Which cooking method creates the golden crust called the 'Maillard' reaction?

Searing at high heat Slow cooking at low temperature Cooking in boiling water

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You enjoyed this recipe of thai beef - the crying tiger? Discover other recipes of oriental dishes, or browse the other dishes category. This dish pairs well with Saint-Emilion and Côtes du Rhône.

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