Sya Rong Thai (Crying Tiger Beef Steak)

In the Thai language, sya means tiger, and rong hai means crying. As one story goes, this dish was once made with such tough beef that even tigers cried while trying to eat it. In another story, it should be made so hot that tigers cry while trying to eat it. Time listed does not include marinating time.

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 2  tablespoons soy sauce
• 1  teaspoon nam pla
• 1  lb top round steaks or 1  lb  sirloin steak

• Dipping sauce

• 1  tablespoon rice, uncooked
• 1⁄3 cup nam pla
• 1⁄3 cup water
• 1⁄3 cup lime juice, freshly squeezed
• 1  shallot, sliced thin
• 2  tablespoons sriracha sauce
• 1  green onion, thinly sliced

Directions

1. Dry fry in a skillet over low heat the uncooked rice for about 10 minutes, stirring from time to time, until the rice turns brown. Remove and grind to a powder in a blender. Set aside.
2. Combine the soy sauce and fish sauce in a bowl. Place the beef in the mixture and mix until well coated. Allow to marinate for a minimum of one hour.
3. In a serving bowl, combine the rest of the Dipping sauce ingredients along with the dry rice powder. Set aside.
4. Grill the marinated steak on a pan grill or under a preheated broiler for about 5 minutes on each side, basting with the marinade, until browned on the outside but still pink and moist on the inside. Remove and set aside to cool.
5. When cool, cut the beef into thin slices and arrange on a serving platter. Serve with a bowl of Dipping sauce for each person on the side.