The Better Than Takeout Thai Cookbook
Suea Rong Hai
SPICE LEVEL: MEDIUM
PREP TIME: 5 MINUTES, PLUS 30 MINUTES TO MARINATE • COOK TIME: 5 TO 10 MINUTES, PLUS 10 MINUTES TO REST
Nobody really knows why the tiger is crying (perhaps the sauce is too spicy for him?), but this popular classic from the northeastern Isaan region is delicious and a quick-and-easy way to make grilled steak far more exciting. It is the sauce that makes this Crying Tiger (without it, this is simply grilled beef, or nuea yang), and it’s normally served with steamed Sticky Rice, though it’s also good with Jasmine Rice.
You Will Need
In a small bowl, mix the soy sauce, garlic, sh sauce, sugar, and pepper until the sugar is dissolved. Transfer the marinade to a shallow bowl, baking dish, or a resealable plastic bag.
Submerge the steaks in the marinade, and place in the refrigerator to marinate for a minimum of 30 minutes (and up to 1 hour).
Cook the steaks on a charcoal or gas grill on high, or on an oiled stovetop grill pan over medium-heat heat, to medium-rare, about 140°F on an instant-read meat thermometer, 5 to 10 minutes, depending on thickness of steak and cook- ing method.
Remove from the heat, cover with aluminum foil, and let rest for 5 to 10 minutes.
Slice the meat against the grain into thick strips, and serve with the dipping sauce and rice.
Serving Suggestion: Serve together with sliced cucumber, tomato wedges, and lettuce leaves.
Leftover Tip: Use any leftover grilled steak to make Grilled Steak Salad.