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Steak with crying tiger dip
30 m active | 2 h 30 m total
Nutrition facts per serving:
  • Energy in kcal about 285
  • Fat about 10g
  • Carbohydrates about 12g
  • Protein about 35g
This is needed
This is needed for 4 people
Marinate the meat
  • 1 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 tbsp sunflower oil
  • 1 tbsp coconut palm sugar
  • 1 bunch coriander, stems finely chopped, leaves set aside
  • 2 Flank Steak (each approx. 300 g)
Toasted rice powder
  • 1 tbsp round grain rice (e.g. Camolino)
Dip
  • 1 lime, use only the juice
  • 1 shallot, finely chopped
  • 1.5 tbsp fish sauce
  • 0.5 tbsp coconut palm sugar
  • 0.5 tsp chilli powder
  • 0.25 tsp chilli flakes
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And that's how it's done
And that's how it's done
Marinate the meat
Combine the soy sauce with all of the ingredients up to and including the coriander stalks, coat the meat with the mixture and marinate, covered, in the fridge for approx. 2 hrs.
Toasted rice powder
Toast the rice in a non-stick frying pan over a medium heat for approx. 10 mins. until golden brown. Remove, leave to cool, grind into a fine powder using a food processor or pestle and mortar.
Dip
Finely slice the reserved coriander leaves, combine with 1 tbsp of toasted rice powder, lime juice and all of the remaining ingredients.
Charcoal/gas/electric grill
Wipe the marinade off the meat. Cover the meat and grill over/on a medium heat (approx. 200 °C for approx. 1½ mins. on each side. Cover and leave to stand for approx. 10 mins. Serve the steaks with the dip.