- Serves: 1
- Cook Time: 25 minutes
- Prep Time: 15 minutes plus marinating and soaking time
- Effort: easy
For the steak
- 1 clove garlic, sliced
- 4 coriander stalks
- 1.5 tsp fresh green peppercorns, available from specialist stores
- 1 tsp fish sauce
- 1 tsp light soy sauce
- 1 tsp sugar
- 1 x 280 g sirloin steaks
- 150 g thai rice, soaked in cold water for 5-6 hours or overnight
For the chilli sauce
- 1 tbsp thai rice
- 3 tbsp fish sauce
- 3 tbsp lemon juice
- pinch dried red chilli flakes, ground to a powder
- 2 tsp sugar
1. To make the 'weeping tiger', pound together the garlic and coriander in a pestle and mortar. Transfer to a large mixing bowl and combine with the peppercorns, fish sauce, soy sauce and sugar. Add the steak to the bowl and rub with the marinade. Leave in a cool place for 20 minutes.
2. For the chilli sauce, toast the rice in a dry wok over a low heat, until golden brown all over. Grind to a fine powder using a mortar and pestle.
3. Transfer the toasted rice powder to a small bowl, add the fish sauce, lemon juice, crushed chillies and sugar, stirring until the sugar has dissolved. Leave on one side.
4. For the steamed sticky rice, rinse the soaked rice and drain well. Line a steamer with muslin or a piece of thin cloth. Place over a pan, half-filled with boiling water. Place the rice on top and fold over the cloth to completely enclose it. Cover and steam for about 20 minutes, over a high heat, until the sticky rice becomes transparent.
5. For the steak, preheat a grill until hot, and lightly grease a grill rack. Grill the steak for 1½ - 2 minutes on each side, if you like your steak rare. Cook it for about 3-4 minutes on each side for well-cooked steak. Leave the steak to stand for a few minutes before slicing into strips.
6. Serve the steak with the chilli sauce and accompany with the rice.
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