Crying Tiger - Chef Recipe by Ross Dobson

Ingredients

4 x 180 g (6 1/2 oz) pieces rump steak
1 Tbsp light soy sauce
2 Tbsp uncooked glutinous (sticky) rice
1 Tbsp vegetable oil

Spicy Dipping Sauce:

60 ml (2 fl oz/ 1/4 cup) fish sauce
2 Tbsp sugar
2 Tbsp tamarind concentrate
Juice of 1–2 limes
1 1/2 Tbsp good quality Thai chilli flakes
1 Tbsp finely chopped small red chillies
1 Tbsp thinly sliced red onion or Asian shallots
1 Tbsp finely chopped coriander (cilantro) leaves
1 Tbsp finely chopped mint

Method

Put the steaks and soy sauce in a bowl. Toss the meat around to coat in the soy sauce. Set aside for 1 hour.

Put the rice in a small frying pan. Cook over medium heat, shaking the pan, until the rice is golden brown and fragrant. Tip into a bowl and cool, then put in a spice mill or grind with a pestle and mortar to a powder.

To make the spicy dipping sauce, combine all the ingredients in a bowl, stirring to dissolve the sugar. This can be done up to a day in advance, to allow the flavours to develop.

Preheat the barbecue hotplate to high and add the oil. When smoking hot, cook the rump steaks for 3 minutes on each side for medium-rare. Remove to a board and rest for 5 minutes. Slice the beef across the grain and serve sprinkled with the roasted rice powder, with the dipping sauce in a bowl on the side.

I like to eat this with some lightly chargrilled Asian greens, such as bok choy (pak choy) or choy sum, halved length ways and cooked on a lightly oiled barbecue with a side of steamed jasmine rice.

Equipment

Barbecue or grill hot plate

Credits: Images and Recipes from Tuck In by Ross Dobson, Murdoch Books, RRP $39.99

Photo Credits: Images and Recipes from Tuck In by Ross Dobson, Murdoch Books, RRP $39.99