Crying Tiger Beef

Ingredients

Scaled for your household (4 portions) · original serves 4

• Beef rump steak500 g
• Fish sauce1 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Lime juice1½ US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Tamarind paste1 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Palm sugar2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Coriander bunch2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Spring onions1
• Shallot2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Glutinous rice2 US tbsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Dried chilli flakes1 US tsp
  US customary volume preserved. No food-density conversion to grams is assumed.
• Prepared white rice (optional)to taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Lebanese cucumber (optional)to taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.
• Saltto taste
  Publisher/method gives no numeric amount; retain as needed without inventing quantity.

Method

1. 1

   Take steaks from the fridge about 1 hour before cooking and season with salt.

2. 2

   Dry-toast glutinous rice, stirring until roasted. Cool and grind finely in a food processor. Mix with the remaining dipping-sauce ingredients.

3. 3

   Sear steaks in a hot cast-iron pan for a few minutes per side, to your preferred doneness. Rest 10 minutes, then slice thinly across the grain.

4. 4

   Serve with dipping sauce and optional rice and cucumber.