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
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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.
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