Crying Tiger Beef and Vegetable Thai Dinner

This dinner was a big hit with my family last night and we will definitely be making it again. Thank goodness for my husband making me think out of the box when cooking because I don’t think I’d be adventurous at all if he wasn’t around. He loves trying new and exciting food and this was a keeper.

It has a funny name, but supposedly it’s called Crying Tiger because of the sound that the meat makes when it’s being grilled. My kids thought the name was fun and they really liked this dish too. My kids like veggies though, so if your kids don’t like veggies, you might want to just serve them the beef and rice with the sauce.

You can serve it two different ways. Mixed all together with the sauce or separately dipping the beef and veggies in the sauce as you eat. We mixed it all together so the kids would have an easier time eating.

Crying Tiger Thai Dinner

• 4 Sirloin Steaks
• 1 large tomato
• 1 large cucumber
• 1/2 cup chopped cilantro
• 8 shallots
• 1 Tablespoon rice wine vinegar
• 2 Tablespoons lime juice
• 5 Tablespoons brown sugar
• 4 Tablespoons fish sauce
• 2 teaspoons tamarind puree
• 1 teaspoon chili paste or 3 tablespoons sweet chili (use the sweet chili if you don’t want it spicy)
• 4 cloves garlic diced
• cooked white or brown rice

Dice the cilantro and garlic. Cut the tomatoes into chunks. Peel and slice the cucumber. Dice the shallots.

Make the dipping sauce by combining the cilantro, shallots, rice wine vinegar, lime juice, brown sugar, fish sauce, tamarind puree, chili paste OR sweet chili paste and 4 cloves of diced garlic. Mix well in a small bowl and refrigerate until ready to serve.

Season the steaks with salt and pepper and grill to desired doneness. We prefer medium. It’s much more tender served that way. Don’t be afraid of the red. When the steaks are done cooking, remove from head and cover with tin foil for at least 10 minutes to let the juices have a chance to do their magic. Slice the steak in strips against the grain. You can serve by tossing everything together including the sauce over rice or you can serve family style and everyone grabs and dips the meat and veggies in the sauce as they go.

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Crying Tiger Beef and Vegetable Thai Dinner

Ingredients

• Crying Tiger Thai Dinner
• 4 Sirloin Steaks
• 1 large tomato
• 1 large cucumber
• 1/2 cup chopped cilantro
• 8 shallots
• 1 Tablespoon rice wine vinegar
• 2 Tablespoons lime juice
• 5 Tablespoons brown sugar
• 4 Tablespoons fish sauce
• 2 teaspoons tamarind puree
• 1 teaspoon chili paste or 3 tablespoons sweet chili (use the sweet chili if you don't want it spicy)
• 4 cloves garlic diced
• cooked white or brown rice

Instructions

1. Dice the cilantro and garlic. Cut the tomatoes into chunks. Peel and slice the cucumber. Dice the shallots.
2. Make the dipping sauce by combining the cilantro, shallots, rice wine vinegar, lime juice, brown sugar, fish sauce, tamarind puree, chili paste OR sweet chili paste and 4 cloves of diced garlic. Mix well in a small bowl and refrigerate until ready to serve.
3. Season the steaks with salt and pepper and grill to desired doneness. We prefer medium. It's much more tender served that way. Don't be afraid of the red. When the steaks are done cooking, remove from head and cover with tin foil for at least 10 minutes to let the juices have a chance to do their magic. Slice the steak in strips against the grain. You can serve by tossing everything together including the sauce over rice or you can serve family style and everyone grabs and dips the meat and veggies in the sauce as they go.

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