Recipe: Thai Beef - The Crying Tiger

Name: Boeuf thai - le tigre qui pleure
Prep time: 160 min
Cook time: 5 min
Total time: 165 min
Yield: 2 portions
Ingredients: 300 g de boeuf Rumsteak, Faux filet mais si vous avez un bon boucher demandez lui des dés de viande taillés dans ce magnifique morceau qu'est l'Aiguillette Baronne; Sésame torréfié(passé a la poêle sans gras); Coriandre et ciboulette ciselées; Marinade; 2 gousses d'ail dégermées écrasées; 1 cuiller a café de poivre moulu; 2 cuiller a soupe de sauce d'huîtres; 1 Cuiller a soupe de sauce de soja légère; 1 Cuiller a soupe de cognac; 3 Cuiller a soupe d'huile d'olives; Sauce; Le jus d'un demi citron vert non traité; 1 Cuiller a soupe de Nuoc Mam; 2 Cuiller a soupe de sucre semoule; 1 Cuiller a soupe de purée de tamarin; Un peu de piment de cayenne; Tiges de coriandre ciselée très finement; une pointe de poudre de piment.

By leyin ★ ★ ★ ★ ★ 5/5 (3 reviews) Other dishes

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.

Ingredients for 2 servings

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.

Asiatiques Boeuf mariné Plats en sauce Thaïlandaise