Fast Crying Tiger (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
1 lb beef cut (ribeye, strip sirloin, flat iron or flank steak, about 1-inch thick)
02 -
2 teaspoons neutral cooking oil like canola or sunflower
→ Steak Marinade
03 -
1 tablespoon oyster sauce or plant-based stir fry sauce
04 -
1 tablespoon finely chopped palm sugar (brown sugar or coconut sugar work too)
05 -
1 tablespoon fresh squeezed lime juice
06 -
1 tablespoon everyday soy sauce
07 -
2 teaspoons finely chopped garlic
08 -
2 teaspoons neutral cooking oil like canola or sunflower
→ Dipping Sauce
09 -
1 tablespoon tamarind pulp
10 -
3 tablespoons just-boiled water (for making tamarind paste)
11 -
1 teaspoon raw glutinous rice or plain jasmine rice
12 -
1 tablespoon finely chopped palm sugar (brown sugar or coconut sugar work too)
13 -
1 tablespoon finely diced shallots
14 -
1 tablespoon finely chopped cilantro or coriander leaves
15 -
1 tablespoon fish sauce
16 -
1 tablespoon fresh squeezed lime juice
17 -
½ teaspoon Thai chili flakes or Korean gochugaru
# Steps to Follow:
01 -
Mix all marinade ingredients together in a big bowl until well blended. Put your steaks in and make sure they're fully covered with the mixture. Let them sit at room temp for 15 minutes.
02 -
Pour hot boiling water over tamarind pulp in a small bowl. Break up the pulp using a fork. When it's cooled down enough, use your hands to work the pulp away from the seeds. Strain the mixture through a fine sieve to get smooth paste. Put it aside for later.
03 -
Toast the rice in a dry pan over medium heat until it turns golden brown, roughly 3-4 minutes. Once toasted, grind it into a fine powder using whatever tool you have handy - a mortar and pestle, spice grinder, or blender.
04 -
Grab a small bowl and mix the tamarind paste and rice powder with all the other dipping sauce stuff. Stir everything together until it's well combined.
05 -
Get your pan really hot with the oil over medium-high heat. For rare to medium-rare (131-139°F inside), cook the steaks about 3-4 minutes on each side. If you want medium-well (150-158°F), add another minute per side. For well-done (158-212°F), cook for 2-3 more minutes on each side.
06 -
Take the steaks off the heat and let them chill out on a cutting board for 10 minutes. Then slice them against the grain. Dish them up with the dipping sauce and dig in.