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Ingredients
- 1 lb beef steak
- 3 Tbsp. fish sauce
- 3 Tbsp. dark sweet soy saoce
- 1 Tbsp. Thai chili pwdr - (not to be substitued
- Â Â with the mild chili pepper found in US supermarkets)
- 1 Tbsp. minced coriander/cilantro leaf
- 1 Tbsp. minced spring onion/green onion
- 1/4 c. fish sauce
- 5 Tbsp. lime juice
Directions
- Combine the Dipping Sauce ingredients the day before required for use.
- Take a one lb. steak, and cut it into strips diagonally across the natural grain, about 1/2-inch wide, then cut the strips into bite sized pcs. Marinate the meat in 3 Tbsp. of fish sauce and 3 Tbsp. of dark, sweet soy sauce for about an hour.
- Place the meat on a fine metal mesh (typically a 1 centimeter chicken wire is used in Thailand but you can just as easily use a suitable rack) over a barbeque and cook, turning the pcs occasionally, till done to your taste.
- Note, it is usual to serve barbequed dishes of this sort with a platter of vegetables. A typical mix would include cucumber slices, basil and mint, spinach, and spring onions. However any mix you have on hand would be fine.
- Comments: The title of this dish means "tiger's tears" - not because it was original made from tiger meat, nor from other felines (as it so often does when "tiger" is used in the name of an oriental dish). In this case the name comes from the noise of the fat dripping from the meat into the barbeque fire. The dish is also called neua yang (barbequed beef).
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 681g | |
| Calories 1499 | |
| Calories from Fat 1118 | 75% |
| Total Fat 124.31g | 155% |
| Saturated Fat 52.78g | 211% |
| Trans Fat 0.0g | |
| Cholesterol 325mg | 108% |
| Sodium 10123mg | 422% |
| Potassium 1646mg | 47% |
| Total Carbs 16.03g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 6.19g | 4% |
| Protein 83.17g | 133% |
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