Thai Beef: The Crying Tiger (Nua Yang Nam Tok)

I'm not going to tell you any stories, but this is THE favorite recipe of my guys at home. I admit, I'm not the last one to ask for more. Originally from Thailand, “The Crying Tiger” (or Nua Yang Nam Tok ) is a simple but particularly delicious dish. The intriguing name of this dish comes from the legend which says that a tiger having left behind the best piece of its prey, it was recovered and cooked by a villager: the tiger noticed and cried. of sadness. Served with a spicy sauce made from chili peppers, lime and fish sauce, this dish is perfect for meat and spice lovers.

Preparation time 10 mins

Cooking time 6 mins

Rest time 1 hrs

Total time 1 hr 16 mins

Evaluations: 5 of 2 votes

Cooking method: traditional

Difficulty: beginner

Servings: 4

Ingredients

600 g tender beef (renderloin, rump steak or entrecôte)
2 tbsp tamari sauce (or gluten-free soy sauce)
2 Tbsp oyster sauce
1/2 clove of garlic, chopped
1 tsp of vegetable oil
1/2 tsp pepper
1 tbsp chopped fresh coriander
1 tbsp chopped chives or green onions
For the sauce:
1 Tbsp of tamarind paste diluted in 3 Tbsp of hot water
2 tbsp tamari sauce (gluten-free)
1 Tbsp lime juice
1 Tbsp fish sauce
1 tsp brown sugar
1 tsp chili powder
1 tsp chopped coriander
1 minced shallot
1 Tbsp toasted and ground glutinous rice (optional, for texture)

Preparation

1
Preparing the marinade:
2
In a bowl, combine the tamari sauce, vegetable oil, oyster sauce, garlic, coriander and pepper. Place the beef in the marinade and let it sit in the fridge for at least 1 hour so that the flavors are fully absorbed.
3
Cooking beef:
4
Preheat your grill to high heat. Drain the beef from the marinade and grill it for about 3 to 5 minutes on each side, depending on thickness, until browned or rare (or medium if you prefer). Let the meat rest for 5 minutes before slicing it thinly.
5
Preparation of the sauce:
6
Mix all the sauce ingredients in a bowl: tamarind water, tamari sauce, lime juice, brown sugar, shallot, fish sauce, chili powder and chopped coriander. Taste and adjust according to your preferences. You can add water if you find the sauce too strong.
7
Assembly :
8
Arrange the beef slices on a serving plate. Sprinkle with chopped coriander, spring onions or. green onions and sticky rice grilled and ground for a crunchy texture. Serve the meat with the sauce and a salad of young shoots.

Note

“Le Tigre Qui Pleure” is ideally enjoyed with steamed sticky rice and a crunchy salad (salad of young shoots, grated carrots and cucumbers), for a perfect balance.

Keywords: Thai beef recipe, crying tiger beef recipe, crying tiger recipe

Read it online: https://glutenevasion.fr/recette/boeuf-thai-le-tigre-qui-pleure-nua-yang-nam-tok/