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


  • 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)


  1. 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.

  2. 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.

  3. 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.

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