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Crying Tiger Beef with Nam Jim Jaew Sauce

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  • Author: samahkitchen
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 4 servings 1x
  • Category: Main Dish
  • Method: Grilling
  • Cuisine: Thai

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

  1. In a bowl, mix soy sauce, fish sauce, oyster sauce, oil, brown sugar, black pepper, and garlic.
  2. 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

  1. In a small bowl, mix fish sauce, lime juice, palm sugar, toasted rice powder, chili flakes, and shallots.
  2. Stir well until the sugar dissolves, then add green onions and cilantro.

3. Cook the Steak

  1. Grill Method: Preheat grill to high heat. Cook the steak for 3–4 minutes per side (for medium-rare) or longer for desired doneness.
  2. 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.
  3. Let the steak rest for 5 minutes, then slice thinly against the grain.

4. Serve

  1. 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.

Find it online: https://quickbiteskitchen.com/crying-tiger-beef-with-nam-jim-jaew-sauce/