Description
Crying Tiger Beef is a flavorful and tender grilled Thai steak served with a zesty and spicy Nam Jim Jaew dipping sauce made from fish sauce, lime juice, tamarind paste, and toasted rice powder. This dish is perfect for a quick yet impressive meal, showcasing the bold flavors of Thai cuisine.
Ingredients
Scale
For the Beef Marinade
- 1 pound flank steak or ribeye (flavorful & tender cut)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
For the Nam Jim Jaew (Dipping Sauce)
- 3 tablespoons fish sauce (salty umami depth)
- 1 tablespoon lime juice (zesty tang)
- 1 tablespoon tamarind paste (sweet-sour balance)
- 1 teaspoon sugar
- ½ teaspoon chili flakes (adjust for spice level)
- 1 tablespoon toasted rice powder (khao khua) (adds nutty crunch)
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped green onion
Instructions
- Marinate the Beef: In a bowl, whisk together soy sauce, fish sauce, sugar, and vegetable oil. Coat the steak evenly with the marinade and let it rest for at least 30 minutes, or refrigerate overnight for a deeper flavor infusion.
- Prepare Nam Jim Jaew (Dipping Sauce): Combine fish sauce, lime juice, tamarind paste, sugar, and chili flakes in a small bowl. Stir in toasted rice powder, minced garlic, chopped cilantro, and green onion. Taste and adjust the seasoning to your preference.
- Grill the Beef: Preheat a grill or grill pan over medium-high heat. Grill the marinated steak for 4 to 5 minutes on each side to achieve medium-rare doneness, or cook longer depending on your preferred level of doneness. Remove from heat and let the steak rest for 5 minutes before slicing thinly against the grain to ensure tenderness.
- Serve & Enjoy: Arrange the sliced beef on a serving plate and serve it alongside the Nam Jim Jaew dipping sauce. This dish pairs wonderfully with sticky rice, grilled vegetables, or a fresh Thai salad for a complete meal experience.
Notes
- For best results, marinate the beef overnight to enhance flavors.
- Adjust chili flakes according to your preferred spice level for Nam Jim Jaew.
- Use flank steak or ribeye for the ideal balance of flavor and tenderness.
- To make toasted rice powder (khao khua): Toast raw sticky rice in a dry pan until golden brown and grind it finely.
- Letting the meat rest after grilling allows the juices to redistribute, making the steak juicier.
