This is classic “stuck under a cyclone with no power and only howling rain and wind as your soundtrack” eating. Just classic.

Sure, the ambiance could be better, but the steak made for a damn tasty escape for a few minutes.

I would suggest that you should use as much chilli as you feel comfortable with in the sauce. It is, after all, alleged to be spicy enough to make the tiger cry. And at least then you can blame your tears on that and not the impending doom from the skies above.

I got you.

Also, this sauce is an excellent addition to a nice pho-type noodle soup.

CRYING TIGER BEEF

1x 250 g rib eye steak
1 teaspoon oyster sauce
1 teaspoon Maggi seasoning sauce
Crying tiger dipping sauce (recipe follows)
Steamed rice and cucumber and shallot salad, to serve

Rub steak with oyster and Maggi sauces. Allow to marinate for an hour or two.
Cook that steak just like you normally would – I chose a hot cast iron pan with a little oil in it and then grilled the steak for 3 minutes either side and then rested for another 3 minutes.
Slice steak and plate that sucker up with the rice and salad, plus sauce poured over the top or use as a dipper or do a little of both.
Love it.
Stay dry.

CRYING TIGER DIPPING SAUCE

2 tsblespoons tamarind puree
2 tablepoons fish sauce
1 tablespoon lime juice
1 tablespoon caster sugar
1 tables ground chilli powder (or as much as you can handle)
1 tablespoon ground roasted glutinous rice
½ shallot, fine dice
1 spring onion, sliced
1 sprig coriander, chopped
1 tablespoon water

Place all ingredients into a jar and shake it up to combine.
Leave for 15 minutes so all the ingredients can get a little sexy with each other.