Thai
SpicySuea rong hai
Grilled beef with chilli dip
Suea rong hai (เสือร้องไห้): 'crying tiger' grilled beef with roasted rice and chilli dipping sauce
Suea rong hai, 'the crying tiger', comes from Isan in north-east Thailand and is grilled over charcoal at roadside restaurants and Bangkok's Isan beer gardens, eaten with sticky rice and raw vegetables. Brisket-style cuts or sirloin are marinated in soy and oyster sauce, grilled until charred outside, sliced and dipped in nam jim jaew, a sour, smoky sauce of tamarind, lime, fish sauce, chilli flakes and toasted ground rice. The name is said to come from the tiger crying because the farmer got the best cut first. The common mistake is slicing straight away: rest the beef or the juices run out over the board. Chef's tip: toast the sticky rice for the sauce until it is a deep chestnut colour; pale rice gives none of the nutty, smoky taste.
- Prep
- 15 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
For the beef
- 1 ⅓ lb sirloin or rump steakabout 3 cm thick
- 1 ½ tbsp tamari (gluten-free soy sauce)
- 1 tbsp oyster saucegluten-free if needed
- 1 tsp sugar
- ½ tsp ground black pepper
- 1 tbsp vegetable oil
For the nam jim jaew
- 2 tbsp uncooked glutinous rice
- 2 tbsp tamarind paste
- 2 tbsp lime juice
- 2 tbsp fish sauce
- 2 tsp palm sugar
- 1 tsp dried chilli flakesmore for a fiercer sauce
- 1 shallotfinely sliced
- 2 tbsp fresh corianderchopped
To serve
- 10 ½ oz cucumber, cabbage and long beans (optional)cut into pieces
Shop this recipe on Amazon
What you'll need
Search Amazon for the rest
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate we earn from qualifying purchases.
Method
0/6 doneStep 1: Mix 1 ½ tbsp tamari (gluten-free soy sauce), 1 tbsp oyster sauce, 1 tsp sugar, ½ tsp ground black pepper and 1 tbsp vegetable oil and rub over 1 ⅓ lb sirloin or rump steak. Marinate in the fridge for at least 30 minutes, or up to 6 hours.
30 minStep 2: Toast 2 tbsp uncooked glutinous rice in a dry pan over a medium heat for 6–8 minutes, shaking, until deep golden brown. Cool, then grind to a coarse powder.
8 minStep 3: Stir together 2 tbsp tamarind paste, 2 tbsp lime juice, 2 tbsp fish sauce, 2 tsp palm sugar and 1 tsp dried chilli flakes until the sugar dissolves, then add 1 shallot, 2 tbsp fresh coriander and 1 tbsp of the ground rice.
Step 4: Heat a griddle pan or barbecue until very hot. Grill the beef for 4–5 minutes each side for medium (55–140°F in the middle), until well charred outside.
10 minStep 5: Rest on a board for 8 minutes, then slice thinly across the grain.
8 minStep 6: Serve with the dipping sauce, sticky rice and 10 ½ oz cucumber, cabbage and long beans.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 36 g
- Carbs
- 9 g
- Fat
- 16 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does suea rong hai take?
- About 30 minutes in total: 15 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of oyster sauce?
- Hoisin sauce, same amount (sweeter).
- What can I use instead of sugar?
- Caster sugar, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Pfälzer SaumagenStuffed pig's stomach
Saumagen is the pride of the Palatinate, served at wine-village festivals and family dinners from the Haardt hills to Ludwigshafen. A cleaned pig's stomach is stuffed with diced pork shoulder, pork sausage meat, potato and carrot seasoned with marjoram and nutmeg, poached slowly, then sliced thick and fried until crusty. The stomach works only as a casing and is ordered from a butcher; if you can't get one, bake the same filling in a covered terrine in a water bath. Serve with sauerkraut and mashed potato. Chef's tip: fill the stomach only three-quarters full, or it bursts as the potatoes swell.
German
Khao kluk kapiShrimp paste rice
Everything on this central Thai plate is arranged in little heaps around a mound of rice tossed with garlic and fermented shrimp paste: sticky caramelised pork (moo wan), threads of sour green mango, shallots, chillies, sliced long beans, crisp dried shrimp and ribbons of thin omelette. You mix a bit of each into every spoonful, so salty, sweet, sour and hot arrive together. It's a favourite at Bangkok's curry-and-rice shops and a clever way to use up yesterday's rice at home; lime wedges and cucumber cool it down. Chef's tip: use day-old jasmine rice straight from the fridge, because freshly cooked rice clumps and smears the shrimp paste instead of coating each grain.