Pin
This Crying Tiger Beef recipe brings bold flavors and a playful heat straight from Thailand’s Isan region right to your table. Tender grilled steak meets Nam Jim Jaew, an addictive spicy dipping sauce, all finished with nutty toasted rice. It is a celebration of contrast in taste and texture that is impossible to resist.
When I first tried this in a bustling Thai night market, I fell in love at first bite. Now it is my go-to dish for impressing friends who crave something different.
Ingredients
- Beef steak: Look for a well-marbled cut like sirloin or ribeye cut no more than one inch thick for juiciness
- Oyster sauce: Adds a deep savory note that clings to the beef opt for brands with a glossy dark color
- Fish sauce: Gives a punch of umami and salinity always use Thai or Vietnamese fish sauce for the best aroma
- Garlic: Freshly grated for sharp bite and aroma pick firm unblemished cloves
- Ginger: Brings warmth and brightness choose pieces with smooth taut skin
- White pepper: Delivers subtle heat with floral undertones grind fresh if possible
- Glutinous rice: Toasted then ground for signature crunch and nutty flavor use good quality rice for sweetness
- Lime juice: The acid wakeup for the dipping sauce pick juicy limes that feel heavy
- Tamarind paste: Adds tangy depth to balance the heat look for pure seedless tamarind
- Evaporated cane sugar: Dissolves quickly and rounds out all the flavors you can use regular white sugar if needed
- Chili flakes: Adjust to your preferred spice level Thai chili flakes work best
- Cilantro or mint: Adds fresh herbal contrast be sure to chop just before using
- Scallion: Offers a mild onion note crisp bright green stalks are best
- Shallot: Optional but deepens flavor pick small firm bulbs
Step-by-Step Instructions
- Marinate the Steak:
- Mix the oyster sauce fish sauce grated garlic and ginger in a bowl until blended. Coat the beef steak evenly with this marinade. Let it rest for at least thirty minutes so the flavors can soak in. If you marinate longer refrigerate the steak but bring it to room temperature before cooking for even grilling.
- Toast the Rice:
- Place glutinous rice in a dry skillet over medium heat and stir constantly. Toast until the grains are evenly golden and nutty smelling which usually takes a few minutes. This step adds the essential crunch in the dipping sauce.
- Grind the Toasted Rice:
- Transfer the toasted rice to a mortar and pestle. Pound until it forms a coarse powder for a pleasant bite. If using a grinder let the rice cool first and avoid making it too fine so you keep the texture.
- Make the Nam Jim Jaew Sauce:
- In a bowl combine fish sauce lime juice tamarind paste sugar chili flakes chopped herbs scallion and minced shallot. Add two teaspoons of the rice powder. Stir until the sugar dissolves fully. Taste and adjust spice or acid as you like.
- Grill the Steak:
- Heat a grill pan or skillet until hot. Place the steak at an angle on the grill to get crosshatched marks. After a minute and a half turn the steak without flipping and let it sear for another minute. Flip and repeat for the other side. Lower the heat if the beef browns too quickly. Cook to medium rare which should take around five minutes total for a one-inch steak.
- Rest and Slice the Steak:
- Once done let the steak rest for ten minutes so juices redistribute. Use a sharp knife to slice across the grain as thinly as you can for tenderness.
- Finish and Serve:
- Season with freshly ground white pepper and sprinkle extra toasted rice powder over the top. Serve immediately with cucumber or cabbage and plenty of Nam Jim Jaew sauce for dipping.
Pin
This recipe always reminds me of my first solo trip to Thailand. I loved the toasted rice twist so much I brought bags home just to try replicating it. Those nutty pops stay with you long after the meal ends.
Storage Tips
Leftover beef will keep well in an airtight container in the fridge for up to three days. The sauce can be stored separately for a few days as well. Let both come to room temperature before serving for the best texture.
Ingredient Substitutions
If you cannot find glutinous rice any short-grain rice will work though the nutty aroma may vary. Regular sugar stands in for cane sugar. For those avoiding beef you can use boneless pork steak or even chicken thighs adjusting grilling time as needed.
Serving Suggestions
Crying Tiger Beef is excellent over a bed of warm sticky rice or jasmine rice. It also pairs beautifully with crisp cabbage wedges or slices of cold cucumber. For gatherings serve the beef sliced with skewers and offer the dipping sauce on the side.
Cultural Context
This dish hails from Thailand’s Isan region where grilling and bold dipping sauces are a way of life. The dish’s name refers to the rumored “tears” cried by tigers when savoring such delicious beef. It has since become a beloved dish found everywhere from food stalls to high-end restaurants.
Recipe FAQs
- → What cut of beef works best for this dish?
A tender, 1-inch thick steak such as sirloin or ribeye gives juicy texture and grills well for charred flavors.
- → Why is toasted rice powder used in the sauce?
Toasted rice powder brings nutty aroma and adds pleasant texture to Nam Jim Jaew sauce.
- → How long should the steak be marinated?
Marinating for at least 30 minutes infuses flavor, but longer marination can deepen the taste.
- → Can I cook the beef without a grill?
Yes, a cast iron skillet works well to mimic the grill’s heat and results in flavorful crust.
- → What vegetables pair well on the side?
Fresh cucumber, cabbage, or lettuce add freshness and balance the fiery dipping sauce.