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Recipe: Crying Tiger Beef (Date Night Special ;) AND It’s low carb! )

Recipe: Crying Tiger Beef (Date Night Special ;) AND It’s low carb! )

Some of you lost your minds at pics of my dinner on Instagram, my “Crying Tiger” dish so I thought I’d share the recipe! It was my old “Date Night Special” from my bachelor day’s but I’ve still got to help a brother out! Never forget where you came from!

Don’t worry, if I can do it, anyone can, it’s simple and quick – hopefully not like the rest of your night if you do decide to impress a catch with it! And it’s low carb!

I’ll write the recipe out for one person, in case you’re lonely or want to practice, then just multiply the ingredients by the amounts of guests you have, I.e. double / 2x for one other person… Bonus points if you’re making it for more 😀

Prep time: 20min, but you need to marinade for up to 24 hours

Cook time: <10mins depending how well done your date likes their meat (4mins a side for medium rare)

Marinade (24 hours before serving):

Steak, beef: 200g (I usually use scotch fillet)

Taramind concentrate: 1 teaspoon (found in a jar, usually in the “international food” section of the supermarket)

Garlic: 1 clove, crushed

Pickled green peppercorns: 1 teaspoon (I find it in the spice aisle of Coles and throw the whole can in – but I’m not eating alone)

Fish sauce: 1 tablespoon / 15ml

Soy sauce: 1 tablespoons / 15ml

Lemon grass, fresh (Chopped finely): 10g (or cheat and get the stuff in a tube from the refrigerated veggie section in the supermarket… not that I’d ever do that ‘darl)

Red chilli (chopped finely): 1 small (optional, should probably not guess your dates tolerance but I’ve found if you marinade it in it, it falls off on the grill but you still get the flavour through the meat)

Green / spring onion: 2 cut in 2-3cm pieces

Throw all that in a container and cover for up to 24 hours. I turn it over and brush the meat with a kitchen/basting brush 3-4 times during this period. Should look something like this:

Sauce (Make just before you cook the steak):

Tarmind concentrate: 1 teaspoon

Fish sauce: 30ml

Lime juice: 30ml (I squeeze fresh, you could use the bottled stuff, but hey, clearly I’ve got one dish and I’m practically Gordon Ramsey… plus I make his swearing look like a catholic school girl)

Palm sugar, grated: 4g (though I just throw a cube in – you’ll find it in tablet in the international food section of the supermarket from memory – if not, try the spice section)

Red chilli (chopped finely): 1, small (see previous notes about chillis – I usually DON’T put this in the sauce)

Green onion (chopped finely): 1

Coriander: 1 teaspoon / 4g (I use fresh but you can also get it in a squeeze tube like the lemongrass, unless you or your date is of the CORIANDER RUINS EVERYTHING crowd, then don’t include this)

Decorations:

Lettuce: 3 leaves

Carrot, grated: 1/2

Cucumber: 5cm, cut into 5-6 pieces

Putting it all together: See pic below. I’ve tried this a few different ways like thinly slicing the meat and stirfrying it in the wok (my missus then turned them into “lettuce cups” / “sung choy bow” style which actually worked pretty well) but I’ve settled on keeping the steak intact and grilling it on the BBQ works best. You can use the sauce as a dip or pour over the lot. Apparently you can also replace the beef with pork but I’m yet to try it.

Let me know how you go below! (Valentines Day is coming up … just saying 😉 )

Coach Foulds utilises DNA / gene testing technology to minimise guesswork with exercise prescription and nutrition advice for strength, conditioning and athletic physique goals. He holds a BSc in Sports Coaching (Sports Science) & is due to to complete a MSci, MB & MAppSci by 2019. He currently lectures at a university in the Exercise & Sports Science faculties, previously taught over 1200 Personal Trainers & worked in elite international sport.

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