This Crying Tiger Beef is an explosion of umami, heat, and smoky richness—marinated grilled steak sliced thin and served with a tangy, spicy Thai dipping sauce called Nam Jim Jaew.

It’s the ultimate dish for grilled meat lovers!

Why You’ll Love This Recipe

Perfect balance of spicy, tangy, smoky, and savory

Grilled steak with a rich, tender texture

Homemade Nam Jim Jaew sauce with toasted rice powder

Great with fresh veggies or jasmine rice

Authentic Thai street food flavor at home

What You’ll Need (Ingredient Highlights)

Beef steak – Choose a cut no thicker than 1 inch for quick, even grilling.

Oyster sauce & fish sauce – Classic Thai marinade base.

Garlic & ginger – Grated fresh for depth and aromatic heat.

White pepper – Adds subtle heat and complexity.

Glutinous rice – Toasted and ground for that signature nutty crunch in Nam Jim Jaew.

Lime juice, tamarind, fish sauce, sugar – Balance of sour, salty, and sweet in the dipping sauce.

Chili flakes, scallion, cilantro, shallot – Adds bold flavor and texture to the sauce.

Pro Tips Before You Start

Let steak rest after grilling for juicy slices.

Toast rice evenly and grind coarsely for best texture.

Adjust chili to control spice level.

Make extra Nam Jim Jaew—it’s addictive!

How to Make Crying Tiger Beef

Step 1: Marinate the Beef
In a bowl, mix oyster sauce, fish sauce, grated garlic, and grated ginger.

Rub this all over the beef steak and marinate for at least 30 minutes.

If refrigerating, bring the steak to room temp before cooking.

Step 2: Toast and Grind the Rice
In a dry skillet, toast glutinous rice over medium heat, shaking constantly, until golden.

Let cool, then grind into a coarse powder with a mortar and pestle or spice grinder.

Step 3: Make Nam Jim Jaew Sauce
Combine fish sauce, lime juice, tamarind paste, cane sugar, chili flakes, chopped cilantro, scallion, shallot (optional), and 2 teaspoons of the toasted rice powder.

Stir until sugar dissolves.

Step 4: Grill the Steak
Heat a cast iron skillet or grill pan.

Place the steak diagonally (10 o’clock), cook ~1½ minutes.

Rotate to 2 o’clock to get crosshatch marks, then flip and repeat.

Total cook time for medium rare is about 5 minutes.

Step 5: Rest and Slice
Let the steak rest for 10 minutes. Slice thinly against the grain.

Sprinkle with white pepper and extra toasted rice powder.

Step 6: Serve
Serve with cucumber slices, cabbage, sticky rice, and Nam Jim Jaew sauce for dipping.

What to Serve It With

Sticky rice or jasmine rice

Raw vegetables like cucumber, cabbage, or lettuce

Thai herb salad or green papaya salad

Variations & Substitutions

Use skirt steak or flank steak for extra flavor

Try mint instead of cilantro for a twist

Use brown sugar if cane sugar isn’t available

Make it mild by reducing chili flakes

Storage & Leftovers

Store leftover beef in the fridge for up to 3 days

Reheat gently in a skillet or enjoy cold in salads

Nam Jim Jaew keeps for 3–4 days in the fridge

Toasted rice powder can be stored in an airtight container

FAQs

Is the dipping sauce spicy?
Yes! But you can control the heat by reducing chili flakes.

Can I grill this outside?
Absolutely—it’s even better on a charcoal grill!

What if I don’t have glutinous rice?
You can skip it, but the texture and flavor won’t be the same.

Can I make this with chicken or pork?
Yes—just adjust the cook time accordingly.

What’s the best steak cut to use?
Ribeye, sirloin, or flank all work well.

How long should I marinate the beef?
At least 30 minutes; up to 8 hours for deeper flavor.

Do I need a mortar and pestle?
No, but it adds authenticity. A spice grinder works too!

Final Thoughts

This Crying Tiger Beef recipe is bold, punchy, and deeply satisfying.

With juicy grilled steak and an unforgettable dipping sauce, it’s a flavor-packed dish that’s perfect for summer BBQs or impressing dinner guests.

Once you try it, you’ll crave that Nam Jim Jaew with everything!