The BBC Good Food logo
A plate serving Thai crying tiger salad

Crying tiger Thai salad

A star rating of 5 out of 5.4 ratingsRate
Magazine subscription – your first 5 issues for only £5!
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • 4 as part of a meal

Make this spicy Thai salad as hot as you like with extra chillies — it's so named because the heat should induce tears! The fillet steak can also be cooked as you like it

Nutrition: Per serving


  • small pack coriander , leaves and stalks separated
  • 1 tsp oyster sauce or fish sauce
  • 1 tsp soy sauce
  • 1 tbsp olive oil
  • 250g beef fillet steak
  • large handful mixed, soft herbs (we used mint, coriander and Thai basil), to serve

For the dipping sauce

  • 2 limes , juiced
  • ½ onion , finely chopped
  • 2 tbsp fish sauce
  • 1 tsp sweet chilli sauce
  • 1 red chilli , finely chopped
  • 1 tbsp toasted rice powder (optional)


  • STEP 1

    Finely chop the coriander stalks and combine with the oyster and soy sauces. Lightly season, then tip into a sandwich bag with the steak. Massage the marinade into the meat, then put in the fridge for up to 3 hrs, but at least 1 hr.

  • STEP 2

    Put the dipping sauce ingredients in a bowl, finely chop 3/4 of the coriander leaves and add them too. Taste the sauce – if you like it sweeter, add a little more sweet chilli sauce; if you prefer it more salty, add a little extra fish sauce. Set aside.

  • STEP 3

    Heat a frying pan over a high heat and, once very hot, cook the steak for 2-3 mins each side, depending on how well done you like it. Rest the steak for 5-10 mins before slicing and serving on a bed of herbs, with the sauce on the side.

Recipe from Good Food magazine, June 2017

Goes well with


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.4 ratings

Sponsored content