Crying tiger Thai salad

asian side dish beef salad coriander crying tiger salad spicy thai salads

N/A

4 as part of a meal

Source

Ingredients

small pack coriander , leaves and stalks separated

1 tsp oyster sauce or fish sauce

1 tsp soy sauce

1 tbsp olive oil

250g beef fillet steak

large handful mixed, soft herbs (we used mint, coriander and Thai basil), to serve

2 limes , juiced

½ onion , finely chopped

2 tbsp fish sauce

1 tsp sweet chilli sauce

1 red chilli , finely chopped

1 tbsp toasted rice powder (optional)

Method

Finely chop the coriander stalks and combine with the oyster and soy sauces. Lightly season, then tip into a sandwich bag with the steak. Massage the marinade into the meat, then put in the fridge for up to 3 hrs, but at least 1 hr.

Put the dipping sauce ingredients in a bowl, finely chop 3/4 of the coriander leaves and add them too. Taste the sauce – if you like it sweeter, add a little more sweet chilli sauce; if you prefer it more salty, add a little extra fish sauce. Set aside.

Heat a frying pan over a high heat and, once very hot, cook the steak for 2-3 mins each side, depending on how well done you like it. Rest the steak for 5-10 mins before slicing and serving on a bed of herbs, with the sauce on the side.