Description
Crying Tiger Beef is a Thai grilled steak dish with a smoky, charred crust and juicy, flavorful meat. It’s served with Nam Jim Jaew, a spicy, tangy dipping sauce made with fish sauce, lime, chili flakes, and toasted rice powder. Perfect for a quick and delicious Thai-style meal!
Ingredients
Units
Scale
For the Beef:
- 1 1/2 lbs beef steak (ribeye, sirloin, or flank steak)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 teaspoon brown sugar
- 1 teaspoon black pepper
- 2 cloves garlic, minced
For the Nam Jim Jaew (Dipping Sauce):
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon toasted rice powder (see notes)
- 1 teaspoon Thai chili flakes (adjust to spice level)
- 1 small shallot, finely sliced
- 1 tablespoon chopped green onions
- 1 tablespoon chopped cilantro
Instructions
Marinate the Beef
- In a bowl, mix soy sauce, fish sauce, oyster sauce, oil, brown sugar, black pepper, and garlic.
- Rub the marinade all over the steak and let it marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Make the Nam Jim Jaew Sauce
- In a small bowl, mix fish sauce, lime juice, palm sugar, toasted rice powder, chili flakes, and shallots.
- Stir well until the sugar dissolves, then add green onions and cilantro.
3. Cook the Steak
- Grill Method: Preheat grill to high heat. Cook the steak for 3–4 minutes per side (for medium-rare) or longer for desired doneness.
- Pan-Sear Method: Heat a cast-iron pan over high heat. Sear the steak for 3–4 minutes per side until charred and cooked to preference.
- Let the steak rest for 5 minutes, then slice thinly against the grain.
4. Serve
- Arrange the sliced steak on a plate and serve with Nam Jim Jaew sauce on the side. Enjoy with sticky rice or jasmine rice!
Notes
- To Make Toasted Rice Powder: Dry-toast 2 tablespoons of uncooked sticky rice in a pan over medium heat until golden brown, then grind into a coarse powder using a mortar and pestle or spice grinder.
- Adjust Spice Level: Reduce chili flakes if you prefer a milder sauce.
- Best Cuts of Beef: Ribeye, sirloin, or flank steak work best for this recipe.