• Home
• Recipes
• Entertain
• Crying tiger beef salad (yum nua seua rong hai)

Crying tiger beef salad (yum nua seua rong hai)

• Chariya Khatitiyot

Save recipe

Serves 1 - 2

Easy

Prep: 10 mins

Cook: 15 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

Try tender grilled beef paired with bold, spicy and tangy flavours – don't forget the quick lime juice and chilli flake dressing

Gluten free

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Japanese-style beef salad

A star rating of 0 out of 5.0 ratings

Cauli Thai salad

A star rating of 0 out of 5.0 ratings

Ginger chicken noodle salad

A star rating of 5 out of 5.1 rating

Try Chariya Khatitiyot's crying tiger beef salad (yum nua seua rong hai), then discover broccoli vegetable pad Thai, Thai green chicken curry or healthy pad Thai.

Crying tiger beef salad is a dish as intriguing as its name. It is beloved for celebrations and special occasions, partly because steak is considered a luxury in Thailand, making it a rare and meaningful treat. Its rarity makes it even more special and it’s a dish everyone loves to share when marking life’s big moments.

Recipes extracted from Lanna by Chariya Khattiyot (£22, Ryland Peters & Small). Photographs: Clare Winfield. Recipes are sent by the publisher and not retested by us.

Crying tiger beef salad (yum nua seua rong hai) recipe

Ingredients

Nutrition

• 200-300g sirloin steak

• 3 tbsp vegetable oil

• 200g Little Gem lettuce

  to serve

DRESSING

• 2 tbsp dried chilli flakes

• 3 tbsp lime juice

• 3 tbsp fish sauce

• 1 tsp brown sugar

• 1 red onion

  sliced

• 1 large hot red chilli

  thinly sliced

• 100g cherry tomatoes

  halved

• handful of coriander

  stalks and leaves chopped, plus extra to garnish

• 3 spring onions

  thinly sliced

Nutrition: per serving (2)

• kcal420
• fat24g
• saturates8g
• carbs16g
• sugars10g
• fibre6g
• protein34g
• salt6.2g

Ad

Method

• step 1

  Season the steak with a pinch of salt and black pepper on both sides. Heat the oil in a frying pan over a medium-high heat. Once hot, sear the steak for 2-3 mins on each side for medium-rare or adjust to your preference. Remove the steak from the pan to rest for 5 mins before slicing into thin strips.

• step 2

  Meanwhile, in a mixing bowl, combine the chilli flakes, lime juice, fish sauce and sugar, stirring until the sugar is dissolved. Add the onion, chilli, tomatoes, coriander and spring onions, then toss gently to combine.

• step 3

  Arrange the lettuce leaves on a serving platter, lay the steak on top, then spoon the dressing over the top and garnish with some coriander.

More Thai-style recipes

Authors

Chariya Khatitiyot

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue