The Thai name for this crying tiger dish is 'seua rong hai'. It translates to ‘crying tiger’, as the dipping sauce is supposed to bring tears to your eyes. But don’t be nervous! It's actually not that hot.
1.Soak tamarind in the water for 30 minutes. Pour into fine strainer set over small bowl; push as much tamarind pulp through strainer as possible, scraping underside of strainer occasionally. Discard any tamarind solids left in strainer; reserve ½ cup of pulp for crying tiger sauce.
2.Halve beef lengthways. Combine remaining tamarind pulp, garlic, peppercorns, oil, sauces, lemon grass and chilli in large bowl; add beef, stir to coat in marinade. Cover; refrigerate 3 hours or overnight.
3.Place reserved tamarind pulp and ingredients for crying tiger sauce in bowl; whisk until sugar dissolves.
4.Cook beef on heated oiled grill plate (or grill or barbecue) about 10 minutes or until browned all over and cooked as desired. Cover beef; stand 10 minutes, slice thinly.
5.Meanwhile, cut carrot into 10cm lengths; cut slices into thin matchsticks.
6.For crying tiger sauce, place ingredients in a small serving bowl; whisk until sugar dissolves
7.Place sliced beef on serving dish with carrot and cabbage; serve with crying tiger sauce separately.
When you use fresh lemon grass, start chopping from the white end, going up only until you just reach the green upper part of the stalk. Discard the tough top green section. Lemon or lime rind can be substituted for the lemon grass in this recipe. Chilling the carrot sticks by immersing them in a bowl of iced water makes them crisp and crunchy.