Crying Tiger Beef with Thai Chilli Jam and Lettuce Wraps

Ingredients:

• Angus Beef Flank Steak 160g
• Glass Noodle 120g
• Coriander, Mint, Perilla Leaf
• Red Onion
• Chilli Lime Dressing 40ml
• Green Coral Lettuce
• Thai Chilli-Jam Dip 80ml

For the chilli lime dressing:

• Garlic crushed 5gm
• Chilli bird eye red 10gm
• Fish sauce 35ml
• Lime juice 50ml
• Sugar 60
• Water 80ml

For the Thai chilli-jam dip:

• Thai roasted chilli pastes 30gm
• Chilli lime dressing 60ml
• Dried shrimp 10gm
• Palm sugar 5gm
• Fish sauce 10ml
• Lime juice 15ml
• Coriander 5gm fine chopped
• Red onion 5gm fine chopped

Method:

1. Marinate the steak with Thai chilli-jam, salt & pepper, then leave at room temperature about an hour.
2. Pan-fry the steak at medium heat on each side for 3 minutes to cook medium (recommended).
3. Set aside in a warm place to rest for a few minutes, then slice the steak thinly and serve on a plate.
4. Pick the leaves off the fresh herbs, and soak in cold water for a minute, then drain, dry, and set aside.
5. Wash and clean green coral lettuce – drain and keep dry.
6. Thinly slice the red onion.
7. Mix glass noodles, sliced red onion and fresh herbs in a mixing bowl.
8. Dress well with chilli lime dressing.
9. Pour Thai chilli jam in a bowl.
10. Use the coral lettuce leaves as a wrap, fill with glass noodle salad and sliced beef and dip into the Thai chilli jam dipping.

This recipe is from Luke Nguyen at Fat Noodle.