Quick Easy Crying Tiger Beef (Print-Friendly Format)
Savor marinated steak paired with spicy-sweet Thai sauce—quick, delicious, and juicy in under 30 minutes.
# Required Ingredients:
→ Steak
01 -
450 g rib eye steak, strip sirloin, flat iron or flank steak, approximately 2.5 cm thick
02 -
10 ml vegetable oil or neutral oil
→ Steak Marinade
03 -
15 ml oyster sauce or vegetarian stir fry sauce
04 -
15 ml lime juice
05 -
15 ml regular soy sauce
06 -
12 g palm sugar, finely chopped (or brown sugar or coconut sugar)
07 -
10 g garlic, minced
08 -
10 ml vegetable oil or neutral oil
→ Dipping Sauce
09 -
15 g tamarind pulp
10 -
45 ml hot boiling water
11 -
3 g uncooked glutinous rice or jasmine rice
12 -
12 g palm sugar, finely chopped (or brown sugar or coconut sugar)
13 -
10 g shallots, finely diced
14 -
10 g cilantro or coriander, finely chopped
15 -
15 ml fish sauce
16 -
15 ml lime juice
17 -
1.5 g Thai chili flakes or Korean red pepper flakes
# How to Make It:
01 -
In a large bowl, thoroughly combine oyster sauce, palm sugar, lime juice, soy sauce, minced garlic, and vegetable oil. Add steak, ensuring all surfaces are evenly coated. Allow to marinate at room temperature for 15 minutes.
02 -
In a small bowl, add tamarind pulp and hot boiling water. Use a fork to dissolve the pulp. After cooling, use clean hands to separate pulp from seeds. Press mixture through a fine sieve to obtain smooth tamarind paste. Set aside.
03 -
Heat a dry pan over medium heat. Add uncooked rice and toast, stirring constantly, until evenly browned, about 3–4 minutes. Remove from heat.
04 -
Transfer toasted rice to a mortar and pestle, spice grinder, or high-power blender. Grind to a coarse powder and set aside.
05 -
In a small bowl, combine prepared tamarind paste, toasted rice powder, palm sugar, shallots, chopped coriander, fish sauce, lime juice, and chili flakes. Stir well until dissolved and homogeneous.
06 -
Heat vegetable oil in a heavy-bottom frying pan or cast iron skillet over medium-high heat. Sear steak for 3–4 minutes each side for rare to medium-rare, or until internal temperature reaches 55–59°C. For medium-well, cook an additional 1 minute per side to reach 66–70°C. For well done, cook an additional 2–3 minutes per side, reaching 70–100°C.
07 -
Transfer steak to a cutting board and rest for 10 minutes. Slice thinly on the bias for optimal tenderness.
08 -
Arrange sliced steak on a serving platter and accompany with dipping sauce.
# Additional Information:
01 -
Resting the steak before slicing ensures juiciness and prevents loss of flavourful juices.