This was my first attempt at the Thai classic Weeping Tiger but in my own style!
Sliced Chargrilled Sirloin, 30 day aged Hereford beef, the best in my opinion! the sauce was a potent mix of Chilli, garlic, ginger, Lemon grass, Fish Sauce, Rice Vinegar, Soy sauce, Lime Juice and sweet chilli which was poured over the steaks before serving. I marinated the steaks in Soy, garlic and ginger for half an hour prior to Chargrilling. I like my beef on the verge of well done, traditionally this would be more medium to rare but each to their own.
I served it on a bed of noodles with ribbons of vegetables and sprinkled some crushed roasted peanuts on top.
To accompany I made some vegetable spring rolls, a fresh Mango salsa and chilli dipping sauce.
This was a delicious and healthy meal which left the taste buds tingling!
