Crying tiger Thai salad
Make this spicy Thai salad as hot as you like with extra chillies — it's so named because the heat should induce tears! The fillet steak can also be cooked as you like it
- Prep:20 mins
Cook:5 mins
plus marinating - Serves 4 as part of a meal
- Easy
Nutrition per serving
- kcal 127
- fat 6g
- saturates 2g
- carbs 3g
- sugars 2g
- fibre 1g
- protein 14g
- salt 1.9g
Ingredients
- small pack coriander, leaves and stalks separated
- 1 tsp oyster sauce or fish sauce
- 1 tsp soy sauce
- 1 tbsp olive oil
- 250g beef fillet steak
- large handful mixed, soft herbs (we used mint, coriander and Thai basil), to serve
- 2 limes, juiced
- ½ onion, finely chopped
- 2 tbsp fish sauce
- 1 tsp sweet chilli sauce
- 1 red chilli, finely chopped
- 1 tbsp toasted rice powder (optional)
Method
Finely chop the coriander stalks and combine with the oyster and soy sauces. Lightly season, then tip into a sandwich bag with the steak. Massage the marinade into the meat, then put in the fridge for up to 3 hrs, but at least 1 hr.
Put the dipping sauce ingredients in a bowl, finely chop 3/4 of the coriander leaves and add them too. Taste the sauce – if you like it sweeter, add a little more sweet chilli sauce; if you prefer it more salty, add a little extra fish sauce. Set aside.
Heat a frying pan over a high heat and, once very hot, cook the steak for 2-3 mins each side, depending on how well done you like it. Rest the steak for 5-10 mins before slicing and serving on a bed of herbs, with the sauce on the side.
