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Crying Tiger Beef Recipe

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4.3 from 15 reviews

Crying Tiger Beef is a flavorful Thai-inspired grilled steak recipe featuring marinated ribeye steak served with a tangy, spicy tamarind dipping sauce infused with toasted rice powder. The dish offers a perfect balance of savory, sour, and spicy flavors, making it an irresistible treat for steak lovers and fans of Southeast Asian cuisine.

Ingredients

Steak

  • 1 lb ribeye steak or sirloin / striploin / NY strip, 1-inch thick
  • 2 teaspoons vegetable oil or any neutral oil

Steak Marinade

  • 1 tablespoon oyster sauce or vegetarian stir-fry sauce
  • 1 tablespoon palm sugar finely chopped (substitute: brown sugar)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon regular soy sauce or light soy sauce
  • 2 teaspoons minced garlic
  • 2 teaspoons vegetable oil or any neutral oil

Dipping Sauce

  • 1 tablespoon tamarind pulp
  • 3 tablespoons hot boiling water
  • 1 teaspoon uncooked glutinous rice
  • 1 tablespoon palm sugar finely chopped (substitute: brown sugar)
  • 1 tablespoon finely diced shallots
  • 1 tablespoon finely chopped cilantro
  • 1 tablespoon fish sauce
  • 1 tablespoon fresh lime juice
  • ½ teaspoon Thai chili flakes or gochugaru

Instructions

  1. Prepare the Marinade: In a large bowl, combine the oyster sauce, palm sugar, lime juice, soy sauce, minced garlic, and vegetable oil. Stir well to dissolve the sugar and mix all ingredients thoroughly. Coat the steak evenly with this marinade and let it rest for at least 15 minutes at room temperature to absorb the flavors.
  2. Make Tamarind Paste: In a small bowl, mix the tamarind pulp with the hot boiling water. Use a fork to help dissolve the pulp. When cool enough to handle, rub the pulp around the seeds with your fingers to release flavor, then strain the mixture through a fine sieve to remove pulp and seeds. Set this tamarind paste aside.
  3. Toast and Grind Rice: Heat a dry pan over medium heat and toast the uncooked glutinous rice until it begins to turn light golden brown, about 3-4 minutes. Transfer the toasted rice to a mortar and pestle, spice grinder, or blender, and grind into a fine powder. This toasted rice powder adds a unique nutty texture to the dipping sauce.
  4. Combine Dipping Sauce: In a small bowl, mix together the tamarind paste, toasted rice powder, palm sugar, diced shallots, chopped cilantro, fish sauce, fresh lime juice, and Thai chili flakes. Stir well until the sugar dissolves and all ingredients are well combined. Set aside to allow flavors to meld.
  5. Cook the Steak: Heat vegetable oil in a heavy-bottomed frying pan or cast-iron skillet over medium-high heat. Place the marinated steak in the pan and sear each side for 3-4 minutes to reach rare to medium-rare doneness (internal temperature 131-139°F). For medium-well, reduce heat to medium and cook an additional minute per side (150-158°F). For well-done, continue cooking on medium heat for 2-3 extra minutes per side (158°F and above).
  6. Rest and Slice: Remove the steak from the pan and let it rest on a cutting board for 10 minutes to allow juices to redistribute. Slice the steak thinly against the grain into strips.
  7. Serve: Arrange the sliced steak on a platter, and serve alongside the prepared dipping sauce for dipping. Enjoy your flavorful Crying Tiger Beef!

Notes

  • For best results, use a high-quality ribeye or striploin steak about 1 inch thick.
  • Adjust the chili flakes in the dipping sauce to suit your preferred spice level.
  • Toasting and grinding the rice adds an authentic texture and flavor to the dipping sauce, but this step can be skipped if necessary.
  • Letting the steak rest after cooking ensures a juicy and tender bite.
  • You can substitute vegetarian stir-fry sauce and omit fish sauce to make the recipe vegetarian-friendly.
  • Serve with sticky rice and fresh vegetables for a complete Thai-inspired meal.

Find it online: https://flavorspath.com/crying-tiger-beef-recipe/