dinner

Suea Rong Hai (Isaan Crying Tiger Grilled Beef)

Name: Suea Rong Hai (Isaan Crying Tiger Grilled Beef)
Ingredients: 162.7 g Lean beef flank steak; 160.4 g Rice, white, long-grain, cooked; 128.3 g Broccoli, raw (for side); 9.6 g Palm sugar (for marinade/sauce); 1.3 tbsp (approx 10 g) Olive oil (for sear/sauce)

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Lean beef flank steak162.7 g

Rice, white, long-grain, cooked160.4 g

Broccoli, raw (for side)128.3 g

Palm sugar (for marinade/sauce)9.6 g

Olive oil (for sear/sauce)1.3 tbsp (approx 10 g)

Instructions

Marinate the flank steak in a mixture of fish sauce, crushed cilantro root, and a pinch of palm sugar for at least 30 minutes.

Prepare the Jaew dipping sauce: Combine toasted rice powder, dried chili flakes, fish sauce, lime juice, and a small amount of palm sugar in a small bowl. The sauce should be punchy, spicy, and tart.

Heat a cast-iron skillet over high heat until smoking. Sear the steak for 3-4 minutes per side for a perfect medium-rare, letting the exterior develop a deep, charred crust.

Remove the steak and let it rest on a warm plate for 8-10 minutes. Resting is essential for the juices to redistribute.

While the meat rests, steam the broccoli until bright green and just tender.

Slice the steak against the grain into thin, bite-sized strips.

Plate the warm, cooked long-grain rice alongside the grilled steak and broccoli.

Serve with a generous drizzle of the Jaew dipping sauce over the beef. Garnish with fresh cilantro leaves.