Name: Crying tiger Thai salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 as part of a meal
Cuisine: Thai
Ingredients: small pack coriander leaves and stalks separated; 1 tsp oyster sauce or fish sauce; 1 tsp soy sauce; 1 tbsp olive oil; 250g beef fillet steak; large handful mixed, soft herbs (we used mint, coriander and Thai basil), to serve; 2 limes juiced; ½ onion finely chopped; 2 tbsp fish sauce; 1 tsp sweet chilli sauce; 1 red chilli finely chopped; 1 tbsp toasted rice powder (optional)

small pack coriander
leaves and stalks separated
1 tsp oyster sauce
or fish sauce
1 tsp soy sauce
1 tbsp olive oil
250g beef fillet steak
large handful mixed, soft herbs
(we used mint, coriander and Thai basil), to serve

For the dipping sauce

2 limes
juiced
½ onion
finely chopped
2 tbsp fish sauce
1 tsp sweet chilli sauce
1 red chilli
finely chopped
1 tbsp toasted rice powder
(optional)

Method

step 1
Finely chop the coriander stalks and combine with the oyster and soy sauces. Lightly season, then tip into a sandwich bag with the steak. Massage the marinade into the meat, then put in the fridge for up to 3 hrs, but at least 1 hr.
step 2
Put the dipping sauce ingredients in a bowl, finely chop 3/4 of the coriander leaves and add them too. Taste the sauce – if you like it sweeter, add a little more sweet chilli sauce; if you prefer it more salty, add a little extra fish sauce. Set aside.
step 3
Heat a frying pan over a high heat and, once very hot, cook the steak for 2-3 mins each side, depending on how well done you like it. Rest the steak for 5-10 mins before slicing and serving on a bed of herbs, with the sauce on the side.