Crying tiger salad

There are several stories behind the name of this dish – the most popular is that the sauce should be spicy enough to induce tears. If you want to achieve this result, add a few more chillies to the sauce!

QServes 4

QPrep 20 mins plus at least 1 hr marinating

small bunch of coriander, leaves and

stalks separated

1 tsp oyster or fish sauce

1 tsp soy sauce

1 tbsp olive oil

250g beef fillet steak large handful of mixed soft herbs (we used mint, coriander and

Thai basil), to serve

FOR THE DIPPING SAUCE

2 limes, juiced

1/2 onion, finely chopped

2 tbsp fish sauce

1 tsp sweet chilli sauce

1 red chilli, finely chopped

1 tbsp toasted rice powder (see tip)

1 Finely chop the coriander stalks and combine with the oyster and soy sauces. Season, then tip into a food bag with the steak. Massage the marinade into the meat, then chill for at least 1 hr, or up to 3 hrs.

2 Put the dipping sauce ingredients in

QCook 5 mins

a bowl. Finely chop three-quarters of the coriander leaves and add to the bowl. Taste the sauce – if you like it sweeter, add some more sweet chilli sauce; if you prefer it more salty, add a little fish sauce. Set aside.

3 Heat a frying pan over a high heat and, once very hot, cook the marinated steak for 2-3 mins on each side, depending on how well done you like it. Leave the steak to rest for 5-10 mins before slicing and serving on a bed of herbs, with the sauce on the side. PER SERVING 127 kcals, fat 6g, saturates 2g,

carbs 3g, sugars 2g, fibre 1g, protein 14g, salt 1.9g

The toasted rice powder in the dipping sauce is optional, but it will lend good flavour and texture. Brown 2 tsp uncooked risotto rice in a pan, cool, then grind to a powder in a pestle and mortar or small food processor.