Crying Tiger Beef Salad Recipe

A grilled beef dish, served so spicy, that even the ferocious tiger was left weeping after he ate it. Served with Jasmine rice.

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • Bavette of beef : 3 whole
  • Fish sauce : 6 Tbsp
  • Soy sauce : 6 Tbsp
  • Palm sugar : 60 g
  • Garlic clove(s) : 6 whole
  • Ground coriander : 1 Tsp
  • Freshly ground black pepper : 2 g
  • Dried red chilli(s) : 1 Tsp
  • For the vegetables
  • Mixed salad leaves : 200 g
  • Spring onion(s) : 6 whole
  • Plum tomato(es) : 3 whole
  • Cucumber(s) : 0.5 whole
  • Fresh coriander : 1 bunch
  • Fresh mint : 0.25 bunch
  • Chopped peanuts : 100 g
  • For the vinaigrette
  • Fish sauce : 6 Tbsp
  • Lime(s) : 3 whole
  • Soy sauce : 4 Tbsp
  • Red chilli(s) : 3 whole
  • Palm sugar : 30 g
  • Stick(s) of lemongrass : 2 whole



    Mince the garlic.
    Add all ingredients together in a bowl and stir well until the sugar has dissolved.
    Add the marinade to the beef and refrigerate for up to 4 hours.

    Get a grill smoking hot and add the steaks. Allow a really good crust to begin to form before turning over, probably about 2 minutes. After turning, brush the seared side with the marinate and allow to cook again for 2 minutes before repeating the flip and baste.
    Cook the steak to medium and finish by allowing to rest for 5 minutes covering with any remaining marinade.

    After a good rest, slice across the grain.


    Wash and dry the mixed leaf salad or greens of your choice.
    Place this in a large mixing bowl.
    Toast and crush the peanuts.
    Slice the spring onions thinly.
    De-seed and slice the tomatoes.
    Peel the cucumber, scoop out the seeds and slice thinly.
    Pick the mint leaves from the stalks and chop, same with the coriander.
    Put all of these ingredients in the bowl with the lettuce.


    This dish should be hot, so I would suggest leaving the seeds in the chillies and just slicing thinly but you could remove the seeds if anxiety is setting in.
    Very thinly slice the lemongrass.
    Squeeze the limes and mix all ingredients in a bowl.
    Check for balance of flavour.
    It should be hot, sour, salty and sweet.

  • 4. TO PLATE

    Mix all of the components of this dish together in 1 bowl and divide on to 6 equal plates.

Chef's tip

«In this version of the dish, we are using bavette steak which needs to be cooked to medium. You could substitute this with sirloin or fillet.»

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