Save
This quick and easy crying tiger beef is a favorite for anyone craving that crave-worthy combination of tender marinated steak and a zippy Thai dipping sauce. Big flavors meet minimal fuss and the result brings authentic taste right to your kitchen table in under half an hour.
My family fell for this after a single bite and now it is our weeknight reward for surviving anything hectic.
Ingredients
- Rib eye steak or strip sirloin or flat iron or flank steak: Choose one inch thick cuts for juicy results and check marbling for tenderness
- Vegetable oil: It helps the steak sear beautifully and keeps it from sticking
- Oyster sauce or vegetarian stir fry sauce: This is the umami booster for the marinade
- Palm sugar or brown sugar or coconut sugar: Adds a gentle sweetness that balances the spice
- Lime juice: Fresh lime cuts through the richness for brightness
- Regular soy sauce: Salty layers and that deep savory note
- Garlic minced: Choose fresh cloves for max punch
- Tamarind pulp: Pick a product with no added sugar for genuine tang
- Hot water: For dissolving the tamarind to make a paste
- Uncooked glutinous rice or jasmine rice: Toasted and ground for nutty crunch
- Shallots: Adds sweetness and depth
- Cilantro or coriander: Fresh flavors for garnish and aroma
- Fish sauce: This ingredient provides traditional Thai saltiness
- Thai chili flakes or Korean red pepper flakes: Choose your own heat level and use fresh flakes for best flavor
Step-by-Step Instructions
- Mix the Marinade:
- In a large bowl combine oyster sauce palm sugar lime juice soy sauce garlic and vegetable oil. Stir until the sugar dissolves
- Add and Marinate the Steak:
- Place the steak in the marinade. Coat every surface evenly. Leave at room temperature for fifteen minutes. This tenderizes the beef and infuses real flavor
- Prepare Tamarind Paste:
- Combine tamarind pulp with hot boiling water in a small bowl. Mash with a fork to dissolve. Once it cools squeeze by hand to separate seeds from pulp. Strain to remove solids leaving only smooth tamarind paste
- Toast and Grind Rice:
- Place uncooked rice in a dry pan over medium heat. Stir constantly for three to four minutes until golden brown and fragrant. Transfer to a mortar and pestle or grinder. Pound or blend to a gritty powder
- Make the Dipping Sauce:
- Mix the prepared tamarind paste with toasted rice powder palm sugar shallots cilantro fish sauce lime juice and chili flakes. Stir well to dissolve sugar. Adjust seasoning for tang salt and heat
- Sear the Steak:
- Heat vegetable oil in a heavy skillet or cast iron pan over medium high heat. Add marinated steak and cook three to four minutes per side for medium rare steak. Use a thermometer for accuracy
- Rest and Slice:
- Remove steak from the pan and let it rest undisturbed for ten minutes. Slice on a bias to preserve the juices and tenderness
- Serve:
- Arrange steak slices on a serving plate. Pour or serve the dipping sauce on the side. Enjoy every bite
Save
I love the moment when toasted rice hits the sauce. It gives a nutty crunch and brings all the flavors together like a proper Thai street food memory.
Storage Tips
Leftover steak keeps well in the fridge for up to three days tightly wrapped. Store dipping sauce separately in the refrigerator also for three days. Reheat steak only briefly to prevent drying out or enjoy at room temperature sliced in a salad
Ingredient Substitutions
No rib eye Try strip loin or even flat iron as a wallet friendly swap. Vegetarian friends can use firm tofu and skip the fish sauce in the dip. Brown sugar works just as well as palm or coconut sugar for balanced sweetness
Serving Suggestions
This steak glows alongside sticky rice cucumber slices and crisp lettuce for scooping. Some like to pair it with Thai pickled salad or heap fresh herbs on top for more brightness
Save
Cultural and Historical Context
Crying tiger beef or suea rong hai is rooted in Northeastern Thailand. The legend tells of a tiger that cried when the best bits of beef were taken away. At my table it has become a symbol of celebratory meals with the tangy dipping sauce being the star that everyone gathers around
Frequently Asked Questions About Recipes
- → What cut of beef works best?
Rib eye, strip sirloin, flat iron, or flank steak are ideal for their tenderness and flavor when seared quickly.
- → Why is toasted rice powder added to the sauce?
Toasted rice powder gives the dipping sauce a toasty aroma, nutty flavor, and a bit of body, complementing the steak.
- → How spicy is the dipping sauce?
It's moderately spicy thanks to Thai chili flakes, but you can adjust the heat level by using more or less chili or switching to milder pepper flakes.
- → How should the steak be cooked for best texture?
Sear the steak on high heat for 3-4 minutes per side for medium-rare. Allow it to rest before slicing thinly against the grain to keep it juicy.
- → Can I prepare the dipping sauce in advance?
Yes, assemble the sauce a few hours ahead; the flavors meld and deepen if made in advance and properly stored in the refrigerator.