MLA Weeping Tiger with Thai Spicy Dip

  • Prep 10Min
  • Cook 10Min
  • Style
  • Meat
  • Cut
  • Serves 2

You can never go wrong with Thai Spicy Dip. Have a taste of Australia's beef brisket pan grilled, served with a sweet and sour dipping sauce at the side.

Ingredients

500g Beef Brisket
½ tsp Salt
1 tsp Lime Juice
1 tsp Tamarind Paste
2 tbsp Fish Sauce
1 tsp Rice Powder, toasted
1 tsp Chili Powder
5 g Culantro, chopped
5 g Cilantro, chopped
5 g Spring Onion, chopped

Preparation

  • Pre-heat the pan to medium heat.
  • Lightly rub salt on your beef brisket to taste.
  • Pan grill your brisket for 3-4 minutes then remove from heat (adjust depending on the thickness of your cut and your preference).
  • Rest your brisket for 2 minutes before slicing into it.
  • To make the dip mix fish sauce, lime juice, tamarind paste, toasted rice powder, chili powder, culantro, cilantro leaves and chives.
  • Serve with sticky rice and fresh vegetables.