Weeping Tiger Salad

Weeping Tiger SaladDespite the name, this is not a fiercely hot salad, although you can add more and hotter chillies if that is your preference. You can also make it a more substantial meal by adding rice or egg noodles to the salad.

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  • 800 g sirloin steak
  • extra virgin olive oil or Irish rapeseed oil
  • flaky sea salt

For the dressing:

  • 2 shallots, finely chopped
  • 6 tablespoons lime juice
  • 4 tablespoons Thai fish sauce
  • 4 tablespoons chopped fresh coriander
  • 1 teaspoon caster sugar
  • 1 finely chopped red chilli

For the salad:

  • 335 g beansprouts
  • 2 carrots, peeled and sliced into ribbons
  • 1 red chilli, finely chopped
  • 1 cucumber, peeled and deseeded, cut into chunks
  • 200 g mixed salad leaves
  • 1 large bunch coriander, leaves only
  • 2 tablespoons sesame oil
  • 100 g chopped roasted cashews
Serves 4

To Cook

Heat a cast iron griddle pan over a high heat until smoking. Lightly oil the steak on both sides and season with flaky sea salt. Sear for 3 minutes on each side. Leave to rest for 5 minutes. Combine all the dressing ingredients together in a bowl and stir. In another bowl, combine the beansprouts, carrots, chilli, cucumber, salad and coriander leaves, and drizzle with the sesame oil. Mix well and add the dressing. Arrange the salad on a platter and top with the roasted cashews. Slice the steak and arrange on top of the salad.

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