Tuesday, June 16, 2009

Crying Tiger

I had Thai food last night with the adorable Miss Judy Wheeler (who knew she liked Thai?!) and it got me thinking about this Yam Nua/Yam Neua (I prefer to call it by the name it used when I was first introduced to it - Crying Tiger) recipe I had made once using thinly sliced roast beef from the deli. The thin little meat flaps made me happy, especially since the meat in this dish tends to be really stringy and tough. The ratio of yummy, tangy, spicy dressing to beef is high with thinly sliced meat, so there is a ton of flavor without a ton of calories. PLUS - totally SB friendly if you don't use sugar in your dressing, which I don't think you need to do personally. If you must, you can get away with a really small amount though, so it wouldn't be the end of the world. This is a great way to use leftover meat, an easy to whip up super quick dinner if you go the roast beef route, and a decent intro to Thai flavors for those less adventurous.
There are a ton of decent recipes out there, but the fewer ingredients I have to mess with the better. This one from Good Housekeeping is probably the closest to the one I used way back when.

Crying Tiger Salad
1 - 3
tablespoon(s) less-sodium fish sauce (I'd go with a tablespoon at a time, tasting as I go; I don't know that you'd need all three tablespoons the original recipe calls for)
0 - 1
tablespoon(s) sugar (ack! too much sugar! start with a TEASPOON and adjust to taste! if you're brave and South Beachy try a little Splenda or Stevia)
bag (10-ounce) romaine salad mix
seedless cucumber, cut lengthwise in half, then thinly sliced crosswise
ounces deli-sliced rare roast beef, cut crosswise into 1/2-inch-wide strips
cup packed fresh cilantro or mint leaves
medium red onion, thinly sliced


  1. From limes, grate 1 teaspoon peel and squeeze 3 tablespoons juice (again, I'd do this to taste, maybe you'll want more lime juice than that and if your limes are game to give it to you, why not?).
  2. In a small bowl, prepare dressing: Combine lime peel and juice, fish sauce, and sugar; stir until sugar completely dissolves. Toss the beef in the dressing.
  3. In large bowl, combine romaine salad mix, sliced cucumber, cilantro or mint, and onion. Add dressing & meat to bowl and toss to combine. Divide salad among 4 dinner plates.
You can also sautee the onion a bit if you don't want to deal with the "I just ate a bunch of raw onion" aftermath. Or try using green onions if you have them. Yum, now I want Thai again.

1 comment:

Quinn said...

Yum! Meat Flaps!