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Crying Tiger Inspired Steak Dinner

Updated: May 4, 2020

What you need:

-Rib-eye Steak

-Ginger, Cilantro, Garlic, Lemon Grass

-Orange, Limes

-Bok Choy

-Thai Chili

-Green Onion

-Fire Dragon Marinade ,Hoisen

-Rice Vine Vinegar

-Sesame Oil

-Sriracha, Fish Sauce

-Jasmine Rice

-Coconut Milk

-Peanut Butter

-Brown Sugar

-Thai Ice Tea

-Condensed Milk

-Optional: Golden Berries, Jalapenos



Cast Iron

Lemon Squeezer

Microplane (Zester)


Ginger: Grated 2Tsp, Lemongrass: 2 Tsp

Cilantro: Handful, Garlic: 4 Cloves

Hoisin: 1/4 Cup

Fire Dragon Marinade: 3-4 Tsp

Orange Zest/Juice: 1/2

Garlic Bok Choy

Garlic: 4 Cloves


Rice Vinegar: 2 Tsp

Coconut Rice

Coconut Milk Cream: 3-4 Tsp



Peanut Sauce:

Peanut Butter: 1/2 Cup

Onion: 1/2

Coconut Milk: 1 Can

Garlic: 3-4 Cloves

Ginger: 2 Tsp Zested

Zest of Orange, Lime and Juice

S/P/Vegeta, Cilantro:1/4 Cup, Sriracha

or Store Bought.

Jaow Som Inspired Sauce:

Fish Sauce: 1/4 Cup

Garlic: 2-3 Cloves

Thai Chilis: 2

Brown Sugar: 3-4 Tbsp

Lime Juice: 1/2

Cilantro: 5 Sprigs, Green Onion: 4-5 Sprigs


Garnish (Optional)

Roasted Golden Berries


Chopped Asparagus


Thai Ice Tea

Condensed Milk

What to do:

1. Mise en Place. Gather your ingredients and prep!

2. Get your steak marinated. To a gallon size bag add Ribeye. In a separate bowl add grated garlic, chopped cilantro, lemongrass, Fire Dragon Marinate, Hoisen, zest and juice of 1/2 orange and mix. Pour mixture over the steak and let sit for at least 30 mins .

3. Make your rice as directed. When done add your coconut milk and salt/pepper to taste.

4. Make your sauces. While your making your sauce take your steak out and set on counter to get to room temp for cooking. *Pro Tip: Preheat your cast iron in a 375 F oven to heat up. Cast iron's take a bit longer to heat up, you want it hot to get a nice crispy sear on your steak.

5. Peanut Sauce. On a nonstick pan add your oil and diced onion. Saute onion until soft. Add your peanut butter, 1/2 can of the coconut milk, orange juice, lime juice, garlic, ginger and mix. Let bubble slowly add the rest coconut milk or until right consistency. Add orange/lime zest, S/P/Sriracha to taste. Add chopped cilantro.

6. Jaew Som: to bowl add fish sauce, lime juice, brown sugar, S/P to taste, grated garlic, chopped Thai chilies, cilantro, and green onions. MIX.

8. Time to cook the steak! Take out of marinate and pat both sides dry (this will help get a nice crust). Take your preheated cast iron and put on the stove top and high. Add oil/butter to the pan.

9. Add steak to ripping hot and and cook each sides for 3 mins. Add back to oven for about 5-8 mins until up to temperature. Use a meat thermometer or the hand test.

10. Put your steak on a seasoned cutting board. I put it on top of salt, pepper, cilantro, and garlic. Let rest for 10-15 mins.

11. While resting make your garlic Bok Choy. In a pan add sesame oil (or any oil), and garlic. Let garlic cook for 1/2 mins. Then add Bok Choy. Cook about 5 mins, add salt/pepper. Finish with a splash of rice wine vinegar.

12. Assembly and enjoy!

Pair with:

Thai Iced Tea. Brew tea as instructed. Let cool. Add ice, condensed milk, and tea. Mix and enjoy.


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