Introduction
Crying Tiger Beef is a beloved Thai street-food dish from northeastern Thailand (Isan). The name comes from the idea that the tiger cries because the meat is so good—or because only the fatty, flavorful cuts are used! The beef is grilled simply to let the flavor shine, then sliced and served with a fiery nam jim jaew dipping sauce that’s spicy, sour, salty, and aromatic.
Perfect as a main dish, BBQ centerpiece, or shared plate with sticky rice and fresh veggies.
Ingredients
For the Beef
- 500 g (1 lb) beef steak (ribeye, sirloin, flank, or skirt steak)
- 1 tbsp fish sauce
- 1 tsp soy sauce
- 1 tsp palm sugar or brown sugar
- ½ tsp freshly ground black pepper
- 1 tsp neutral oil (optional)
For Nam Jim Jaew (Crying Tiger Sauce)
- 2 tbsp fish sauce
- 1½ tbsp lime juice (fresh)
- 1 tsp tamarind paste (optional but traditional)
- 1–2 tsp palm sugar (to taste)
- 1–2 tsp Thai roasted chili flakes (to taste)
- 1 tbsp toasted rice powder (khao khua)
- 1 tbsp finely chopped shallots
- 1 tbsp chopped cilantro
- 1 tbsp chopped sawtooth coriander or spring onions (optional)
To Serve
- Sticky rice or jasmine rice
- Fresh vegetables (cucumber, cabbage, Thai basil)
Instructions
1. Prepare the Beef
- Pat the steak dry with paper towels.
- Mix fish sauce, soy sauce, sugar, pepper, and oil.
- Rub the mixture lightly over the beef.
- Let it marinate for 20–30 minutes at room temperature (not longer—this dish is about beef flavor, not heavy marinade).
2. Grill the Beef
- Heat a grill pan, charcoal grill, or BBQ to high heat.
- Grill the steak for 2–4 minutes per side, depending on thickness.
- Aim for medium-rare to medium for best tenderness.
- Remove from heat and rest the beef for 5–10 minutes.
- Slice thinly against the grain.
3. Make the Nam Jim Jaew
- In a bowl, combine fish sauce, lime juice, tamarind paste, and palm sugar.
- Stir until the sugar dissolves.
- Add chili flakes, toasted rice powder, shallots, and herbs.
- Taste and adjust—balance is key: spicy, sour, salty, slightly sweet.
Methods & Tips
- Grilling Method:
Charcoal grilling gives the most authentic smoky flavor, but a cast-iron pan works beautifully. - Toasted Rice Powder:
Dry-toast uncooked sticky rice in a pan until golden, then grind. This adds nutty aroma and slight thickness to the sauce. - Doneness Matters:
Overcooked beef loses the magic—keep it juicy. - Make It Extra Isan-Style:
Add a pinch of fermented fish sauce (pla ra) to the dipping sauce if you’re feeling adventurous.
Serving Style
Arrange sliced beef on a plate, sprinkle with a few herbs, and serve the sauce on the side. Eat with sticky rice and fresh veggies—dip, bite, repeat. 😌🔥
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