Crying Tiger Platter Recipe

Marinate steak

Pat the 6 oz striploin dry with paper towel. In a small bowl combine 2 tbs light soy sauce, 1 tbs fish sauce, 1 tbs lime juice, 1 tsp brown sugar, 1 tsp minced garlic, 1 tbs minced shallot, 1 tbs vegetable oil, and 1/4 tsp black pepper. Place the steak in a shallow dish or zip-top bag and pour the marinade over it, coating both sides. Marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Remove the steak from the marinade, shaking off excess (reserve marinade for a quick baste if desired). Sear the steak 2–3 minutes per side for medium-rare (internal temp ~130°F/54°C) depending on thickness; adjust time for preferred doneness. For a 6 oz striploin about 1 to 1.25 inches thick, aim for 3 minutes each side and 1 minute on the edges. Rest the steak on a cutting board for 5–7 minutes before slicing thinly across the grain into 1/4-inch slices.

Rinse 1 cup glutinous rice under cold water until the water runs mostly clear. Soak the rice in water for at least 4 hours or overnight. Drain. Place rice in a bamboo steamer or sieve set over a pot of simmering water (do not submerge). Steam, covered, for 20–25 minutes until tender, fluffing once halfway if needed. Alternatively, cook in a rice cooker using the glutinous rice setting with 180 ml water. Season with a pinch of salt and keep warm wrapped in a clean towel until serving; shape into a small mound or portion.

In a small bowl combine 1 tsp roasted rice powder, 2 tsp fish sauce, 1 tbs lime juice, 1/2 tsp toasted chili flakes, 1 tsp finely sliced shallot, 1 tbs chopped cilantro, 1 tbs sliced scallion, and 1/2 tsp palm or brown sugar. Stir until the sugar dissolves. Taste and adjust: add more lime for acidity, fish sauce for saltiness, or chili for heat. Finish with 1/2 tsp extra toasted rice powder for texture. Set aside at room temperature so flavors meld.

In a medium bowl combine 1 cup julienned mango, 1/4 cup julienned carrot, 2 tbs thinly sliced red onion, and 1 tbs cilantro leaves. In a small bowl whisk together 1 tbs lime juice, 1/2 tbs fish sauce, 1/2 tsp sugar, and 1/2 tsp sliced fresh chili if using. Pour the dressing over the mango mixture and toss gently to combine. Sprinkle with 1 tbs chopped roasted peanuts and adjust seasoning. Keep chilled until plating.

Arrange the platter: place a portion of sticky rice (about 3–4 oz cooked rice) to one side, fan the sliced steak beside it, and spoon a generous serving of jim jaew sauce alongside or in a small ramekin. Add a scoop of mango salad and garnish with cilantro sprigs and 2 lime wedges. Serve immediately so the steak is warm and the sticky rice and salad provide cool contrast.