Crying Tiger (Marinated Thaï spicy beef)
- 400g beef fillet
- 2 cloves garlic
- 2 teaspoons crushed green peppercorns
- 10 cm of fresh lemongrass
- finely chopped
- 2 fresh red Thai chillies
- a tablespoon of oil
Level of difficulty Easy
Preparation time 10mins
Cooking time 10mins
Cost Budget Friendly
In a bowl, mix the tamarind, crushed garlic, pepper, crushed in a mortar, oil, fish sauce, soya sauce, minced lemongrass and chilli crushed in a mortar too.
Place the fillet on a plate. If the slice is thick, you can cut it in half to make two long pieces. Spread the marinade on all sides of the fillet. Wrap it in cellophane or aluminum foil, and refrigerate for at least three hours. Overnight is even better.
The next day, prepare the sauce by mixing the ingredients together.
On a hot grill, grill the meat, the way you like. Cover the meat for ten minutes then, so it really absorbs all the juices.
Serve thinly sliced, topped with sauce, and accompanied with sticky rice and sauteed vegetables in a wok.
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Chef Tips and Tricks
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