Crying Tiger Grilled Beef with Spicy Roasted Tomato Sauce
If you want to use other cuts of beef, see the main blog discussion for pointers. Also, check the post for a how-to video for the toasted rice. This dish is called suea ronghai in Thai and this recipe is my adaptation of one in Flavors of the Southeast Asian Grill by Leela Punyaratabandhu.
Servings: 4
Ingredients
2tablespoonsneutral oil
1tablespoonsoy sauce
1tablespoonoyster sauce
1teaspoonground white or black pepper
6flanken-style beef short ribs,about 1 ⅔ pounds total
1tablespoonraw glutinous or long-grain rice
6ouncescherry tomatoes
1 ½ouncesshallot,halved
5large garlic cloves
1tablespoonfish sauce
2tablespoonsfresh lime juice
1 ½ to 3tablespoonsred pepper flakes
1teaspoonpacked light brown sugar or palm sugar
¼cupcoarsely chopped cilantro leaves and stems
Handful cilantro sprigs,coarsely chopped, for garnish
Cooked sticky or regular rice,for serving
Instructions
For the beef, in a wide bowl or square pan, stir together the oil, soy sauce, oyster sauce, and pepper. Add the beef and turn to coat all sides. There should be little lingering marinade.
If needed, soak 4 or 5 12-inch bamboo skewers in water to cover for 1 to 2 hours.
Meanwhile, put the rice in a small dry skillet and toast over medium-low heat, stirring almost constantly, until the grains are golden brown and have a nutty aroma, about 15 minutes. Transfer the rice to a small heatproof bowl and let cool completely (do not leave it in the pan as it will continue to toast). In a small food processor or a mortar, grind the rise to a coarse powder, then set aside.
Prepare a medium-high fire in a charcoal grill or preheat a gas grill to medium on one half and medium-hot on the other half.
To make the sauce: Thread the tomatoes, shallot halves, and garlic onto the soak skewers, keeping each ingredient on its own skewer or skewers. When the grill is ready, place the skewers on the grill in an area with moderate heat. Cook uncovered, turning frequently, until charred and soften, 5 to 10 minutes. Transfer to a plate and cool while you cook the beef.
While the skewers are cooling, place the beef on the grill on the hot side and cook uncovered, turning once, until cooked, 2 to 3 minutes per side and nicely browned and juicy. Transfer to a cutting board and let rest for 10 to 15 minutes.
While the beef rests, put the grilled tomato shallots and garlic into a food processor and pulse to a coarse texture. Transfer to a serving bowl and stir in the fish sauce, lime juice, 1 ½ tablespoons pepper flakes, sugar, and cilantro. The sauce should have a consistency like a chunky salsa. Let sit a few minutes, then taste; add more lime juice, fish sauce, and pepper flakes, if needed. The sauce should taste primarily sour and spicy and then salty with, with a little bit of sweet.
Cut the beef into bite-size pieces then arrange on a serving platter. Sprinkle with the ground toasted rice and garnish with the cilantro. Serve with the sauce and your choice of rice.