Calories: 211kcal
Ingredients
Beef Marinade:
- 8-10 oz Sirloin Steaks
- 2 tbsp soy sauce
- 1 tsp fish sauce
- 2 tsp sugar
- 1 tsp ground pepper
Dipping Sauce:
- 2 tbsp fish sauce
- 1 tbsp palm, brown, or regular sugar
- 1 tbsp tamarind paste – substitute with lime juice
- 1 tbsp lime juice
- 1 tbsp water
- 1 tbsp toasted rice powder
- 2 tbsp cilantro – finely chopped
- 2 tbsp shallots – finely chopped
- 1 green onion – finely chopped
- 1-2 tsp chili flakes
Instructions
- Grind raw sticky/glutinous rice grains in a food processor or mortar and pestle after toasting for a few minutes until lightly browned. To remove the larger particles, use the strainer. It thickens the sauce and imparts a smokey nutty flavor.
- Making the dipping sauce: Making the sauce is fairly simple. Fish sauce, lime juice, palm sugar, tamarind paste, and chili flakes should all be combined and thoroughly stirred. To suit your tastes, adjust by dilution with water, additional lime juice, or fish sauce. Add the shallots, cilantro, green onion, and toasted rice powder right before you're ready to serve.
- When preparing crying tiger, the internal temperature of the flesh should be at least 140°F for medium-rare, 145°F for medium, and 150°F for medium-well.
- Marinate beef or steak by poking it with a fork and letting it sit for 30 to 3 hours. Before cooking, let it sit at room temperature for an hour.
- Heat the air fryer for three minutes at 390F. Pat steaks dry, then lay them on the rack and spray with cooking spray. For medium rare, air fry for 4 minutes on the first side and 3 minutes on the second.
Video
Nutrition
Calories: 211kcal | Carbohydrates: 23g | Protein: 99g | Fat: 56g | Saturated Fat: 21g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 56g | Cholesterol: 111mg | Fiber: 12g | Sugar: 34g | Calcium: 1222mg | Iron: 3mg
Tried this recipe?Let us know how it was!