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Seafood Based Mains

Crying Tiger

Serves 4-6 Print Recipe

Ingredients

Crying Tiger
  • 1/2 teaspoon of Turbo Supercharge (Extremely Hot Habanero Paste)
  • 500gr sliced rump steak,
  • 1/3 cup (80ml) light soy sauce,
  • ½ cup (125ml) lime juice,
  • 1/3 cup (80ml) fish sauce,
  • ½ teaspoon white sugar,
  • 2 purple Thai shallots sliced thinly,
  • 2 tablespoons chopped fresh coriander leaves,
  • finely shredded Chinese cabbage and
  • carrot for serving.

Preparation

  1. Combine the beef and soy sauce in a shallow dish refrigerate for 1 hour.
  2. Meanwhile combine lime juice, fish sauce, sugar, Turbo Supercharge, shallots and coriander leaves in a small bowl.
  3. Drain beef from soy sauce and pat dry.
  4. Cook beef on a lightly oiled, heated grill plate (or grill or frying-pan) until browned on both sides and cooked as desired. Transfer the beef to a warmed plate, cover and stand for 5 minutes.
  5. Slice the beef thinly and serve with lime juice mixture, cabbage and carrot.