Crying Tiger Steak

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• Step 1

  Mix soy sauce, oyster sauce, fish sauce, sugar, black pepper and neutral oil in a shallow dish. Add the steak and turn to coat. Let marinate for 15 minutes.

  • 1 lb steak (453 g)
  • 1 tbsp soy sauce (15 g)
  • 1 tbsp oyster sauce (18 g)
  • 1 tbsp fish sauce (15 g)
  • 1 tbsp sugar (13 g)
  • 1 tsp black pepper (2.5 g)
  • 1 tbsp neutral oil (15 g)
• Step 2

  While the steak marinates, toast the glutinous rice in a dry skillet over medium heat until golden brown, about 3–4 minutes.

  • 1 tbsp glutinous rice, toasted and ground (15 g)
• Step 3

  Let the toasted rice cool, then grind it with a mortar & pestle (or small grinder) into a coarse powder.

  • 1 tbsp glutinous rice, toasted and ground (15 g)
• Step 4

  In a bowl combine palm sugar, tamarind paste, lime juice, Thai chili flakes, shallot and cilantro. Stir until sugar dissolves, then add the toasted rice powder and mix well.

  • 1 ½ tbsp palm sugar (25 g)
  • 2 tbsp tamarind paste (30 g)
  • 3 tbsp lime juice (45 g)
  • 1 tbsp Thai chili flakes (10 g)
    (to taste)
  • 1 small shallot, sliced (25 g)
    (sliced)
  • ¼ cup cilantro, chopped (10 g)
    (chopped)
• Step 5

  Heat a skillet with a little oil over medium-high until the oil shimmers.
• Step 6

  Remove the steak from the marinade (shake off excess) and sear in the hot skillet. Cook 30 seconds each side, flipping continuously until a nice crust forms.
• Step 7

  Transfer the skillet (or steak) to a 200 °F (93 °C) oven and let it rest until the steak reaches your desired doneness.
• Step 8

  Let the steak rest on a cutting board for 10 minutes. Then slice against the grain and serve with cucumber slices and the sauce.

  • ½ medium cucumber, sliced (100 g)