Ingredients (8)
- 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.
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.
Instructions
- 1Mix the first six ingredients to make the dressing.
- 2Get 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.
- 3Mix the salad ingredients and arrange on a serving plate. Roughly drape the sliced beef on top and spoon over the dressing. Serve.
- 4This 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.
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