Crying Tiger Beef Isan Style (Print-Friendly Version)
Juicy grilled beef paired with spicy, tangy Nam Jim Jaew for a burst of classic Isan flavors.
# What You’ll Need to Make This:
→ Crying Tiger Beef Marinade
01 -
1 tablespoon oyster sauce
02 -
1 teaspoon fish sauce
03 -
8 grams garlic, grated
04 -
8 grams ginger, grated
05 -
400 grams beef steak, no more than 2.5 cm thick
06 -
white pepper, to taste
→ Nam Jim Jaew Dipping Sauce
07 -
12 grams glutinous rice
08 -
3 tablespoons fish sauce
09 -
2 tablespoons lime juice
10 -
1 tablespoon tamarind paste
11 -
1 tablespoon evaporated cane sugar
12 -
2 teaspoons chili flakes
13 -
10 grams cilantro, chopped (or mint)
14 -
10 grams scallion, chopped
15 -
16 grams shallot, minced (optional)
# How to Prepare:
01 -
In a small bowl, combine oyster sauce, fish sauce, grated garlic, and grated ginger. Evenly coat the beef steak with the marinade. Allow to marinate for at least 30 minutes. If refrigerated longer, bring the steak to room temperature at least 30 minutes before cooking.
02 -
Place the glutinous rice in a dry skillet over medium heat. Toast, shaking or tossing frequently, until golden brown. Transfer to a mortar and pound into coarse powder, or use a spice grinder once cooled, ensuring it remains coarse.
03 -
In a bowl, combine fish sauce, lime juice, tamarind paste, evaporated cane sugar, chili flakes, chopped cilantro, chopped scallion, minced shallot, and 2 teaspoons of the toasted rice powder. Stir thoroughly until the sugar dissolves.
04 -
Heat a grill pan or cast iron skillet over medium heat until hot. Place the marinated steak diagonally across the grill at the 10 o’clock position; cook for approximately 1.5 minutes to form grill marks.
05 -
Without flipping, rotate the steak to the 2 o’clock position and press to ensure full contact. Cook for an additional minute to develop a crosshatch pattern.
06 -
Flip the steak and repeat the grilling process, turning first to 2 o’clock and then to 10 o’clock positions. Adjust heat to prevent charring; total grilling time for medium rare is about 5 minutes.
07 -
Transfer the steak to a cutting board and allow it to rest for 10 minutes before slicing.
08 -
Slice the steak thinly against the grain using a sharp knife. Season with white pepper and, if desired, additional toasted rice powder.
09 -
Arrange the sliced beef alongside cucumber or cabbage and present with the Nam Jim Jaew sauce.
# Extra Tips:
01 -
For the most succulent results, do not overcook the beef and slice only after a full resting period.
02 -
Adjust the quantity of chili flakes in the Nam Jim Jaew to moderate the sauce's heat.