Instructions: Combine the Dipping Sauce ingredients the day before required for use.

Take a one pound steak, and cut it into strips diagonally across the natural grain, about 1/2-inch wide, then cut the strips into bite sized pieces. Marinate the meat in 3 tablespoons of fish sauce and 3 tablespoons of dark, sweet soy sauce for about an hour.

Place the meat on a fine metal mesh (typically a 1 centimeter chicken wire is used in Thailand but you can just as easily use a suitable rack) over a barbeque and cook, turning the pieces occasionally, until done to your taste.

Note, it is usual to serve barbequed dishes of this sort with a platter of vegetables. A typical mixture would include cucumber slices, basil and mint, spinach, and spring onions. However any mixture you have on hand would be fine.

Comments: The title of this dish means "tigers tears" - not because it was original made from tiger meat, nor from other felines (as it so often does when "tiger" is used in the name of an oriental dish). In this case the name comes from the noise of the fat dripping from the meat into the barbeque fire. The dish is also called neua yang (barbequed beef).

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