Crying Tiger Beef
This crowd-pleaser recipe is by Matt Preston from Ten's MasterChef Australia.
Ready In:
Serves:
Ingredients
300g piece
good quality, thick-cut porterhouse or rump steak, excess fat trimmed off
100ml (5 tbsp)
kecap manis
oil for frying
fresh chilli, to serve (optional)
fried shallots, to serve (optional)
For the Dipping Sauce:
60ml (3 tbsp)
lime juice
40ml (2 tbsp)
fish sauce
15g
palm sugar or 1 tsp caster sugar
2
smallish shallots, super finely sliced
1/8 tsp
chilli powder or ground chilli flakes
1 1/2 tbsp
finely sliced Thai (or normal) coriander, plus extra to serve
Method
Marinate the whole steak in kecap manis for at least a couple of hours
Remove from marinade and pat dry
Heat a heavy-based frying pan with a touch of oil over medium heat
Sear the steak on both side and cook it the way you like it. Take care not to burn it – the sugars from the marinade will burn quickly
Remove from the pan and leave it to rest, covered, for 5-10 minutes
Combine all of the dipping sauce ingredients in a bowl and stir until the sugar has dissolved
Slice the meat thinly and lay it on a serving plate. Scatter over the coriander, as well as the fresh chili and fried shallots, if using
Serve with the dipping sauce on the side.
