Crying Tiger Noodle Salad


2 – 3 sirloin steaks (about 20 ounces of meat)

3 Tbsp fish sauce
1 Tbsp Tamari (or Soy Sauce)
2 tsp sugar
3 cloves garlic, minced
1/4 tsp ground coriander
1/2 tsp ground pepper

Sauce (Optional for dipping)
6 Tbsp fish sauce
6 Tbsp lemon juice
1 – 2 Tbsp sugar
1 Tbsp crushed red pepper flakes
1 small tomato, finely chopped
1/4 tsp ground coriander


1 Tbsp rice vinegar, unseasoned
2 tsp sesame oil
1 Tbsp toasted sesame seeds
1 Tbsp crushed red pepper flakes
Kosher salt to taste
Fresh ground pepper to taste
1 bunch cilantro leaves with tender stems, roughly chopped
4 celery stalks, sliced thinly on diagonal
6 green onions, sliced thinly on diagonal
1/2 English cucumber, sliced thinly
4 oz Crimson Fire! cheese, thinly grated

8 oz package of Thai rice noodles, cooked per package instructions


Stir marinade ingredients and pour over steak in large Ziploc® bag. Shake vigorously to completely cover steak. Place in refrigerator for 30 minutes.


(can be made up to four hours in advance.)
Mix vinegar, oil, sesame seeds, red pepper flakes, salt and pepper in a large bowl. Add cilantro, celery, cucumbers and green onions. Toss salad, add cheese and toss again. Cover and chill in refrigerator.


In a small bowl, stir together all sauce ingredients. Feel free to adjust quantities of fish sauce, lemon juice, red pepper flakes and/or sugar to balance salty, sour, spicy and/or sweet flavors.


Place steak on heated grill. Grill for 3-4 mintues then flip and grill additional 3-4 minutes (adjust depending on thickness of steak). The steak will be pink in the middle when done grilling. Allow steak to rest a few minutes upon removal from grill.

Place sauce in cup on medium sized platter. Make bed of chilled rice noodles around cup of sauce. Top noodles with salad. Thinly slice steak and place over top of salad.

Sauce is used for dipping the steak. Adjust “crying” of the tiger buy adding more/less red pepper flakes.

Serves: 3 – 4