Crying Tiger Beef

If you’re in the mood for a dish that promises sizzling flavors and an irresistible punch of Thai heat, look no further than Crying Tiger Beef. This crowd-pleasing favorite showcases tender grilled steak marinated with garlic, ginger, and bold sauces, sliced thin and served with a tangy, spicy Nam Jim Jaew dipping sauce. The pairing of charred, juicy beef and aromatic, zesty condiments is truly unforgettable—this is the kind of meal you’ll want to come back to over and over again whenever you crave something that hits all the right notes!

Ingredients You’ll Need

The magic of Crying Tiger Beef comes from a thoughtfully curated list of ingredients. Each one not only brings its own personality to the party but also plays a crucial role in crafting the textural contrast and flavor harmony that define this classic Thai dish.

• Oyster sauce: Adds deep umami richness to the beef marinade for mouthwatering savoriness.
• Fish sauce: Provides pungent, salty complexity that balances sweet and sour notes.
• Garlic (grated): Fresh garlic infuses the steak with warmth and a subtle bite.
• Ginger (grated): Lends brightness and a gentle zing that lifts the flavors.
• Beef steak (no more than 1-inch thick): Opt for a tender cut—sirloin or ribeye are great choices for juicy results.
• White pepper (to taste): A final dusting adds fragrant heat and a slightly floral aftertaste.
• Glutinous rice: Toasted and ground into powder, it creates the signature nuttiness in the sauce’s texture.
• Fish sauce (for Nam Jim Jaew): The backbone of the dipping sauce, supplying boldly salty layers.
• Lime juice: Bright, fresh acidity that cuts through the richness of the steak.
• Tamarind paste: Offers a touch of tart, fruity complexity to the sauce.
• Evaporated cane sugar: Rounds out the ingredients with gentle, natural sweetness.
• Chili flakes: For that unmistakable Thai spice kick—it’s okay to adjust the heat to your taste.
• Cilantro or mint (chopped): Herbaceous freshness makes every bite pop.
• Scallion (chopped): A gentle, oniony crunch that livens up the dipping sauce.
• Shallot (optional, minced): Provides a subtle, aromatic sweetness if you choose to include it.

How to Make Crying Tiger Beef

Step 1: Marinate the Beef

Start by mixing your oyster sauce, fish sauce, grated garlic, and ginger in a small bowl. Slather this fragrant, savory marinade all over the steak, ensuring every inch is coated. Let the beef soak up these flavors for at least 30 minutes—if you have more time, a longer marination in the refrigerator is even better, just remember to take it out 30 minutes before cooking to reach room temperature for best results.

Step 2: Toast the Rice

While your beef is marinating, get your Nam Jim Jaew sauce underway by toasting the glutinous rice. Toss it in a dry skillet over medium heat, shaking or moving it often so it browns evenly. Don’t rush this step—the toasty aroma and golden color are what give Crying Tiger Beef its delectable crunch and signature flavor in every bite.

Step 3: Grind the Toasted Rice

Once your rice is a warm golden hue, move it to a mortar and pestle to grind into a coarse powder. Alternatively, a spice grinder does the trick (make sure it cools first!), but keep things coarse rather than powdery for the best texture in your dipping sauce.

Step 4: Mix the Nam Jim Jaew Dipping Sauce

Add your fish sauce, lime juice, tamarind paste, evaporated cane sugar, chili flakes, herbs, and shallot to a bowl. Stir in around two teaspoons of your freshly toasted rice powder and whisk until the sugar has completely dissolved. The result: a punchy, spicy, and nutty sauce that will have you licking the spoon.

Step 5: Grill the Steak

Heat your grill pan or cast iron skillet until it’s nice and hot, but not smoking. Place your marinated steak diagonally at the “10 o’clock,” searing for about a minute and a half to create gorgeous grill marks. Turn to the “2 o’clock” without flipping and press gently. This crosshatch not only looks impressive but gives the beef rich, smoky flavor. Flip and repeat the process, adjusting the heat as needed to avoid burning. Depending on thickness, grilling to juicy, medium-rare perfection should take about five minutes.

Step 6: Rest and Slice

Once your steak is grilled to your preferred doneness, let it rest for ten minutes. This step is crucial—cutting too soon lets those lovely juices escape! After resting, slice the steak against the grain, as thinly as possible. This results in melt-in-your-mouth pieces that soak up every bit of dipping sauce.

Step 7: Finish and Serve

Arrange the sliced beef on a platter. Sprinkle with a generous grind of white pepper and a little extra toasted rice powder for extra flavor and visual flair. Serve immediately with your zesty Nam Jim Jaew, and don’t forget some crisp vegetables like cucumber or cabbage to balance the spice and richness. That’s how to make Crying Tiger Beef at home!

How to Serve Crying Tiger Beef

Garnishes

No plate of Crying Tiger Beef is complete without a fresh scatter of chopped herbs and a final flourish of toasted rice powder. A handful of cilantro or mint brings aromatic lift, while an extra sprinkle of coarse rice powder delivers irresistible crunch and nuttiness. For a pop of color, you can even add a few thinly sliced chilies or scallions—just the thing for both flavor and presentation.

Side Dishes

Traditionally, Crying Tiger Beef goes hand in hand with crisp, cooling raw vegetables like cucumber, cabbage, or lettuce leaves. Steamed sticky rice is another classic choice, soaking up every drop of sauce and juicy beef. For a more substantial meal, toss in a Thai herb salad or even some jasmine rice to let those flavors truly shine.

Creative Ways to Present

If you’re feeling inventive, try serving Crying Tiger Beef as part of a Thai-style platter with small bowls of Nam Jim Jaew for dipping, or wrap the beef slices with fresh herbs and veggies in lettuce cups for a modern, shareable approach. For entertaining, serve bite-sized steak pieces on skewers with a drizzle of sauce—perfect for mingling and impressing friends with your culinary flair!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the beef slices and Nam Jim Jaew sauce separately in airtight containers. The beef will keep for up to three days in the fridge, and the dipping sauce can be refrigerated for up to a week. Keep the rice powder in a dry container at room temperature.

Freezing

Crying Tiger Beef can be frozen after cooking for longer storage. Wrap the cooled beef tightly in foil or plastic wrap and stash it in a freezer-safe bag or container for up to two months. Be sure to freeze the sauce separately, if you need to, in a small container. Fresh herbs are best added after thawing.

Reheating

To reheat Crying Tiger Beef without drying it out, gently warm slices in a covered skillet over low heat with a splash of water, or microwave under a damp paper towel. Avoid overheating—just bring it to a pleasant, warm temperature for the best texture. Always add garnish and sauce fresh after reheating to preserve their bright flavors.

FAQs

What’s the origin of Crying Tiger Beef?

Crying Tiger Beef, or “Seua Rong Hai,” is a traditional dish from Thailand’s northeastern region, Isan, known for its bold flavors and rustic grilling techniques. The name refers to the spicy heat that might have a “tiger crying,” a playful nod to the dish’s fiery dipping sauce and succulent beef.

Can I use a different cut of beef?

Absolutely! While sirloin and ribeye are popular choices for their tenderness and marbling, you can use flank steak, strip steak, or even skirt steak. Just be sure to slice thinly against the grain to maximize tenderness regardless of cut.

Is it very spicy?

The heat in Crying Tiger Beef comes mainly from the chili flakes in the Nam Jim Jaew sauce, so it’s easy to customize. Add less chili if you prefer things mild or kick it up for those who love classic Thai spice—it’s all up to your personal preference.

What if I don’t have glutinous rice for the powder?

If glutinous rice isn’t available, regular short-grain rice can work in a pinch, although you’ll miss out on some of the distinct sticky, toasty flavor. For best results, seek out glutinous rice in the international or Asian section of your grocery store or at an Asian market.

Can I make this dish ahead for a party?

You sure can! Marinate and grill the beef ahead of time, and store sliced steak in the fridge. The Nam Jim Jaew can be mixed a day or two in advance. Just garnish and serve with fresh veggies right before guests arrive for maximum flavor and crunch.

Final Thoughts

Once you’ve tasted homemade Crying Tiger Beef, it’s hard not to fall in love with its heady aroma, smoky grill marks, and vibrant, lip-tingling dipping sauce. It’s a dish that brings people together and sparks conversation. Give it a try in your own kitchen—you might just discover your new favorite way to enjoy steak!

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