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Crying Tiger Recipe

Name: Nohra Thai Kitchens Crying Tiger Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 lb beef sirloin (1–1.5 inch thick); 1 tbs vegetable oil; 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 3 tbs fresh lime juice; 2 tbs fish sauce; 1 tsp soy sauce (light); 1 tbs palm sugar or brown sugar; 1 clove garlic, finely minced; 1 unit shallot, very thinly sliced; 1 tsp fresh galangal, finely grated (or 1 tsp galangal paste); 2 unit fresh Thai bird's eye chilies, finely chopped (adjust); 2 tbsp cilantro stems, finely chopped; 2 tsp toasted rice powder (khao khua); 2 cups romaine or butter lettuce, leaves separated and chilled; 0.5 cup cucumber, thinly sliced or julienned; 0.25 cup thai basil leaves; 0.25 cup mint leaves; 0.5 cup red onion, thinly sliced; 2 unit scallions, thinly sliced on bias; 0.5 cup cherry tomatoes, halved (optional); 2 unit lime wedges, for serving; 2 tbsp crushed roasted peanuts; 1 tbsp fried shallots or garlic (optional); 1 tsp neutral oil for brushing

Inspired by Nohra Thai Kitchen

Time35m

Serves2

Flavourful tender beef salad with thinly sliced grilled sirloin, tossed with galangal, garnished with fresh vegetables and house-made lime dressing

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Ingredients

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Beef

1 lb beef sirloin (1–1.5 inch thick)

1 tbs Tuscany sunflower oil

1 tsp kosher salt

1 tsp Black pepper, freshly ground

Marinade / dressing (house-made lime dressing)

3 tbs Fresh lime juice

2 tbs Fish sauce

1 tsp soy sauce (light)

1 tbs palm sugar or brown sugar

1 clove garlic, finely minced

1 unit shallot, very thinly sliced

1 tsp fresh galangal, finely grated (or 1 tsp galangal paste)

2 unit fresh Thai bird's eye chilies, finely chopped (adjust)

2 tbsp cilantro stems, finely chopped

2 tsp toasted rice powder (khao khua)

Salad / Garnish

2 cups romaine or butter lettuce, leaves separated and chilled

1/2 cup cucumber, thinly sliced or julienned

1/4 cup thai basil leaves

1/4 cup Mint leaves

1/2 cup Red onion, thinly sliced

2 unit scallions, thinly sliced on bias

1/2 cup cherry tomatoes, halved (optional)

2 unit lime wedges, for serving

Finishing & optional

2 tbsp crushed roasted peanuts

1 tbsp fried shallots or garlic (optional)

1 tsp neutral oil for brushing

Method

Beef

Prep and season beef

Pat the sirloin dry with paper towels. Lightly brush both sides with vegetable oil (about 1 tsp) and season evenly with kosher salt and freshly ground black pepper.

Grill or sear

Heat a grill or heavy skillet (cast iron) over high heat until very hot. Sear the sirloin 2–3 minutes per side for medium-rare, or longer to desired doneness. Use tongs to press for even contact; internal temperature ~130–135°F (54–57°C) for medium-rare.

Rest and slice

Transfer the steak to a cutting board and let rest 6–8 minutes. Slice very thinly across the grain into 1/8–1/4 inch slices. Keep warm or at room temperature while assembling salad.

Marinade / dressing (house-made lime dressing)

Make dressing

In a bowl, combine fresh lime juice, fish sauce, light soy sauce, and palm sugar. Whisk until sugar dissolves. Stir in minced garlic, grated galangal (or paste), finely chopped bird's eye chilies, thinly sliced shallot, and chopped cilantro stems.

Adjust & finish

Taste and adjust balance — it should be bright, salty, slightly sweet, and spicy. Add more sugar for sweetness, more fish sauce for saltiness, or more lime for acidity. Stir in the toasted rice powder to add nuttiness and body; this will also help the dressing cling to the beef.

Salad / Garnish

Prepare vegetables

While the steak rests, arrange lettuce leaves on a platter or divide among plates. Scatter cucumber, halved cherry tomatoes, thinly sliced red onion, Thai basil, mint, and sliced scallions over the lettuce.

Toss beef with dressing

Place the thinly sliced beef into a shallow bowl or plate. Spoon about two-thirds of the dressing over the beef and gently toss to coat each slice. Let sit 1–2 minutes to absorb flavors.

Assemble salad

Arrange the dressed beef on top of the bed of greens and vegetables. Drizzle remaining dressing over the salad to taste. Sprinkle crushed roasted peanuts and optional fried shallots on top for texture. Serve with lime wedges on the side.

Finishing & serving

Serve immediately while beef is still warm so contrast of warm meat and cool herbs/vegetables is maintained. Offer extra fish sauce, chilies, or lime at the table for adjustments. Leftovers: store dressing and beef separately in airtight containers in the refrigerator for up to 2 days.