Cook time: 10 min
Serves: 4
I love the name of this dish, it conjures up many different thoughts, but rest assured no tigers wept while this dish was being cooked . . . unless they could smell but not taste its deliciousness.
Ingredients
For the beef
4 tbsp fish sauce
2 tbsp oyster sauce
2 tbsp soy sauce
4 cloves garlic, chopped
2 tbsp vegetable oil
2 tsp sugar
2 tbsp whisky
4 sirloin steaks
For the dipping sauce
1 red chilli, finely sliced
1 shallot, finely chopped
2 good handfuls of fresh coriander,chopped
2 tbsp fish sauce
6 tbsp lime juice
To serve
1 spring onion, sliced
2 cups rice, cooked as directed
2 limes, sliced
½ cucumber, sliced
Instructions
- Place the fish, oyster and soy sauces, garlic, oil, sugar and whisky in a bowl and combine. Add the steaks and massage the marinade into the beef. Cover and set aside at room temperature for 1 hour or overnight in the fridge if you have time.
- Meanwhile, in a small bowl combine the chilli, shallot, a quarter of the chopped coriander, fish sauce and lime juice. Add a teaspoon of sugar if you like it a little sweeter.
- Heat your barbecue to high and when sizzling hot, grill the beef for about 3 minutes on each side, or to your liking. Remove to rest for 2 minutes.
- When ready, slice the beef thinly, place a handful of chopped coriander and sliced spring onions on top and drizzle with the sauce. Serve with hot steamed rice, sliced lime and cucumber on the side.