Thai Crying Tiger Beef
**Introduction**
Thai Crying Tiger Beef, or *Seua Rong Hai*, is a legendary dish of stunning simplicity and explosive flavor. Its name poetically suggests the grilled steak is so delicious it would make a tiger cry with regret for missing out. Characterized by its bold, smoky, and savory profile, this dish features thinly sliced, beautifully charred steak that’s remarkably tender, served with a fiery, tangy, and sweet dipping sauce known as *Nam Jim Jaew*. The magic lies in the contrast: the rich, umami of the grilled meat against the vibrant, sharp punch of the sauce. It is perfect for a weekend grill session or when you want to turn a simple dinner into a special occasion with minimal, yet impactful, effort. Anyone seeking an authentic Thai grilling experience that is far greater than the sum of its parts must try this recipe.
**Perfect for:**
Weekend Grilling
Impressive Dinner Parties
Meal Prepping for High-Protein Lunches
Exploring Authentic Thai Cuisine
Low-Carb and Keto Diets
**Why You’ll Love This Crying Tiger Beef Recipe**
**Explosive Flavor Contrast:** The savory, smoky steak paired with the tangy, spicy, and slightly sweet *Nam Jim Jaew* sauce creates an unforgettable taste experience.
**Surprisingly Simple:** Despite its complex flavor, the recipe relies on a short marinade and a quick grill, making the cooking process straightforward and fast.
**Incredibly Versatile:** While traditionally beef, the marinade and sauce principles can be adapted for other proteins, making it a versatile staple in your cooking arsenal.
**Perfect for Entertaining:** The steak can be grilled ahead of time and served at room temperature, making it a stress-free option for feeding a crowd.
**Preparation and Cooking Time**
Total Time: 45 minutes (plus 30 minutes marinating time)
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Servings: 4 servings
Calories per serving: Approximately 350-400 calories
**Nutritional Information (Per Serving – Estimate):**
**Calories:** 350-400 kcal
**Protein:** 35g
**Carbohydrates:** 8g
**Fat:** 20g
**Fiber:** 1g
**Sugar:** 5g
**Nutritional Disclaimer**
aileenecipes is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
**Ingredients**
**For the Steak and Marinade:**
* 1.5 lbs flank steak or sirloin steak
* 2 tablespoons soy sauce
* 1 tablespoon oyster sauce
* 1 tablespoon fish sauce
* 1 teaspoon granulated sugar
* 3 cloves garlic, minced
* 1 teaspoon freshly ground black pepper
**For the Nam Jim Jaew (Dipping Sauce):**
* 3 tablespoons fish sauce
* 3 tablespoons lime juice (freshly squeezed)
* 1 tablespoon toasted rice powder (*Khao Khua*)
* 1 tablespoon granulated sugar or palm sugar
* 1-2 teaspoons crushed dried chili flakes (to taste)
* 2 shallots, thinly sliced
* 2 scallions, thinly sliced
* ¼ cup fresh cilantro, chopped
* 1-2 fresh Thai bird’s eye chilies, finely sliced (optional, for extra heat)
**Step-by-Step Instructions**
1. **Marinate the Steak:** In a shallow dish, combine the soy sauce, oyster sauce, fish sauce, sugar, minced garlic, and black pepper. Add the steak, turning to coat it evenly in the marinade. Let it marinate at room temperature for 30 minutes, or for deeper flavor, cover and refrigerate for up to 2 hours.
2. **Prepare the Dipping Sauce:** While the steak marinates, make the *Nam Jim Jaew*. In a medium bowl, whisk together the fish sauce, lime juice, and sugar until the sugar dissolves.
3. **Toast the Rice (if making your own powder):** If you don’t have pre-made toasted rice powder, add 1 tablespoon of uncooked sticky rice to a dry pan over medium-low heat. Toast, shaking the pan frequently, for 5-10 minutes until deeply golden brown and fragrant. Let cool completely, then grind to a coarse powder using a spice grinder or mortar and pestle.
4. **Finish the Sauce:** Add the toasted rice powder, dried chili flakes, sliced shallots, scallions, cilantro, and fresh chilies (if using) to the sauce base. Stir well to combine. Set aside to allow the flavors to meld.
5. **Preheat the Grill:** Preheat your grill or a grill pan to high heat. Ensure the grates are very hot and lightly oiled to prevent sticking.
6. **Grill the Steak:** Remove the steak from the marinade, letting any excess drip off. Place it on the hot grill. Cook for 4-6 minutes per side for medium-rare, or until desired doneness is achieved. For flank steak, cooking against the grain on a bias can create better slices.
7. **Rest the Meat:** Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a moist and tender result.
8. **Slice and Serve:** Slice the steak against the grain into thin, bite-sized strips. This is crucial for tenderness, especially with a cut like flank steak.
**How to Serve Crying Tiger Beef**
* **The Classic Way:** Serve the sliced beef on a large plate with a small bowl of the *Nam Jim Jaew* dipping sauce on the side. Include a plate of freshly steamed jasmine rice.
* **As a Salad (*Yam*):** Slice the beef and toss it with the dipping sauce, extra herbs, and some crunchy lettuce or cucumber slices for a refreshing beef salad.
* **With Sticky Rice:** For an authentic Northern Thai experience, serve the beef and sauce with a basket of steamed sticky rice.
* **Family-Style Feast:** Make it part of a larger Thai meal alongside a curry, a stir-fried vegetable dish, and a soup.
**Additional Tips for Crying Tiger Beef**
* Do not skip the toasting step for the rice powder. Its nutty, earthy flavor is a defining characteristic of the authentic sauce.
* Slicing the steak against the grain is non-negotiable for achieving a tender bite. Look for the direction of the muscle fibers and cut perpendicular to them.
* The dipping sauce can be made a day in advance. The flavors will deepen and improve as it sits.
* For the best flavor, use fresh lime juice rather than bottled.
**Recipe Variations of Crying Tiger Beef**
* **Pork Version (*Moo Yang*):** Substitute the beef with a pork loin or pork shoulder steak. Marinate and grill as directed. The rich pork pairs wonderfully with the sharp sauce.
* **Chicken Version (*Gai Yang*):** Use boneless, skinless chicken thighs. They are forgiving on the grill and absorb the marinade beautifully. Ensure the chicken is cooked through to an internal temperature of 165°F (74°C).
* **Vegetarian Version:** Use large, thick slices of grilled king oyster mushrooms or extra-firm pressed tofu. Marinate and grill until nicely charred. The sauce remains completely vegetarian-friendly.
**Freezing and Storage for Crying Tiger Beef**
**Storage:** Store leftover cooked and sliced beef in an airtight container in the refrigerator for up to 3 days. Store the dipping sauce separately for up to 5 days.
**Freezing:** Cooked beef can be frozen for up to 2 months, though the texture may change slightly upon thawing. It is not recommended to freeze the dipping sauce as the fresh herbs and shallots will become limp.
**FAQ Section about Crying Tiger Beef**
**What cut of beef is best for Crying Tiger?**
Flank steak is the most common cut due to its robust beefy flavor, but sirloin, skirt steak, or even a tri-tip work very well. The key is a cut that is good for quick, high-heat grilling.
**I don’t have a grill. Can I make this indoors?**
Absolutely. A very hot cast-iron grill pan or a heavy-bottomed skillet will yield excellent results with a good sear. You can also use the broiler function in your oven.
**Why is it called “Crying Tiger”?**
The most popular legend is that the tigers would cry because the steak was so lean and tasty, leaving them with nothing to eat. Another suggests the smoke from the grill made the tigers’ eyes water.
**Conclusion of Crying Tiger Beef Recipe**
Crying Tiger Beef is more than just a recipe; it is an invitation to experience the soul of Thai grilling. It demonstrates how a few powerful ingredients, combined with confident technique, can create a dish that is both rustic and sophisticated. The process is simple, the ingredients are accessible, and the final result is guaranteed to impress. From the smoky aroma of the grilling steak to the addictive tang of the *Nam Jim Jaew* sauce, every element works in perfect harmony. Bring the vibrant taste of a Thai street food stall to your own kitchen—this iconic dish is a guaranteed winner that will have everyone at your table asking for more.