Crying Tiger Beef with Thai Chilli Jam and Lettuce Wraps

By MiNDFOOD

Crying Tiger Beef with Thai Chilli Jam and Lettuce Wraps
This Crying Tiger Beef with Thai Chilli Jam and Lettuce Wraps is the perfect dish for entertaining. After being marinated the beef is packed full of flavour. Use lettuce leaves as a wrap, fill with chilli-lime dressed glass noodle salad and sliced beef then dip into the Thai chilli jam.

 

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.

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