Crying Tiger Beef
This Crying Tiger Beef is a fiery and flavorful Thai grilled steak dish served with a bold and zesty Nam Jim Jaew dipping sauce. The beef is marinated with garlic, ginger, and oyster sauce, then grilled to smoky perfection and finished with a toasted rice powder garnish. Perfect with sticky rice and crisp raw vegetables for a satisfying Southeast Asian dinner!
Ingredients
For the Crying Tiger Beef:
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce
- 8 grams garlic grated
- 8 grams ginger grated
- 400 grams beef steak no more than 1-inch thick
- White pepper to taste
For the Nam Jim Jaew:
- 12 grams glutinous rice
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon tamarind paste
- 1 tablespoon evaporated cane sugar
- 2 teaspoons chili flakes
- 10 grams cilantro or mint chopped
- 10 grams scallion chopped
- 16 grams shallot optional, minced
Instructions
- Mix oyster sauce, fish sauce, garlic, and ginger.
- Rub over steak. Marinate 30 minutes.
- Toast glutinous rice in skillet until golden. C
- ool, then grind coarsely.
- Mix sauce ingredients in bowl, including 2 tsp toasted rice powder.
- Grill steak diagonally at 10 o’clock, then rotate to 2 o’clock.
- See full steps with tips & photos → https://mischacrossing.com/crying-tiger-beef/
Notes
Use a flat iron, flank, or sirloin steak for best results.
Letting the meat rest after grilling helps retain juices.
Tamarind paste adds tanginess—adjust lime juice to balance if substituting.