Sunday, September 9, 2012

Crying Tiger

Yikes! It's been a whole week since my last post! I'm a little behind because I started school, and I've been trying to adjust to a much busier schedule. The good news is that I took the time yesterday to grocery shop and plan meals for during the week so while the posting may continue to be a tad bit spotty while I figure things out, I should hopefully be more consistent than this past week. Now on to the good stuff—the food!

This is my first recipe suggestion for the blog! If you've never had Crying Tiger, then you're missing out. It's a Thai beef usually cooked over a grill and served with veggies and rice and a spicy Thai chili sauce. If you're not eating rice, then load up on the veggie platter; some ideas include Thai basil, mint, cilantro, cucumber slices, spinach, onions (spring onions or regular), or even lettuce. Lettuce turns this meal into a great wrap for a delicious lunch too; romaine leaves are perfect because they are long and narrow but still hold up and have a satisfying crunch. You really can get a little creative with this recipe. The main focus is the marinated meat and the sauce. In my opinion, its the sauce that makes the meal. Now I can't take full credit for the recipe. I adapted it from an email I received from my younger brother. But he can't remember where he got the recipe from, so he can't exactly take full credit either. My adaptations were mostly for ease of locating items at the grocery store, and one or two for taste. Let me know what you think!

Crying Tiger
1½ lbs. thinly cut steak*
½ tsp coriander
1 tsp garlic powder
Ground black pepper
4 tbsp fish sauce
3 tbsp wheat-free tamari (soy-sauce substitute)
1 tbsp honey
1-2 spring onions (scallion or green onion), sliced

Dipping Sauce
1 tbsp sriracha (also called Rooster Sauce)
½ tbsp coriander
1 tbsp fresh cilantro leaves, finely chopped
1 tbsp finely chopped spring onions
¼ cup fish sauce
5 tbsp lime juice

Important: If you can, make the dipping sauce the day before. If not, at least make it the morning of so that it has time to sit together and allow the flavors to meld. You can also marinade the meat at the same time, but at a minimum, make the marinade for the meat an hour in advance of cooking.

Slice the steak diagonally across the grain into approximately ¼-½ inch strips. If the strips are too long, cut in half so that they are about 3-4 inches in length. Place in a gallon size bag or marinating container. Season with coriander, garlic powder, and black pepper. Do not add salt; the fish sauce and tamari have plenty. Make sure the seasonings have coated the meat and add the fish sauce, tamari, honey, and spring onions. If using a gallon-size bag, close up and massage all the ingredients into the meat. If using a marinating container, it may help to combine the wet ingredients together before adding to the meat. Marinate in the fridge at least an hour or until ready to cook. For the sauce, combine all the ingredients thoroughly in a bowl and refrigerate until ready to serve. To cook the meat, it's best to use a grill and cook to desired doneness. If you do not have a grill, you can also broil the meat on high about 3-5 minutes per side. If broiling, place the meat on a baking rack or grate and place in a foil-lined pan. To serve, place meat and veggies on a plate and serve with dipping sauce.

*I used a flat steak that was labeled for pan-frying. You could also use thinly-sliced skirt steak or flank steak for a nicer cut of meat. Regardless of meat cut choice, look for something that's not more than ¼-½ inch thick.