Thai Crying Tiger Steak

Thai Crying Tiger Steak is a mouthwatering dish that is sure to please any steak lover. With its umami-bomb marinade and spicy dipping sauce, this beef dish is perfect for any occasion!

Watch the Crying Tiger Steak Recipe Video Below!

Whenever I get the chance to purchase steak, this is one of my go-to recipes that I use when I’m not feeling a traditional seared steak (you know, the ones basted with butter?)

This dish is composed of two parts: the steak itself (marinated in a delicious sauce), and the Thai dipping sauce (nam jim jeaw). The two are an absolute perfect match for each other; which combines the smokiness of the beef with the tangy, aromatic, and spicy flavors of the Thai sauce.

I’m a sucker for anything spicy, so this sauce was right up my alley. While the chili flakes are one of the integral components of nam jim jeaw, you’re always free to adjust according to taste and spice tolerance.

What is Crying Tiger Steak?

Crying Tiger Steak has a blurry history. Through some research, I was able to find a couple stories as to how the name came to be, yet no one typically agrees on which one was truly correct.

One legend stated that the dish got its name from the nam jim jeaw being so spicy, that even the most ferocious tigers cried when tasting the sauce. Another story, revolving a tiger, claimed that it was the meat being so tough that it made the tigers cry from chewing it.

Others say that the name originated from how the beef itself was cooked; that when grilled, the fat drippings on the side of the grill resembled tears. This one sounded a bit more compelling.

Whichever story you choose to believe, I find that it makes for some fascinating debate and stories. It really adds to the legend of this tasty Thai dish.

Crying Tiger Steak is made up of two main components: the marinated beef and the Nam Jim Jeaw sauce. Originating from Northern Thailand, you’ll typically see this dish prepared with brisket, though nowadays most restaurants will opt for more tender varieties like strip loin or rib eye.

I’m obsessed with the dipping sauce, and I honestly think it can make any grilled/seared meats, rice, or even fresh vegetables that much better by simply dipping them into the sauce.

Flavor-wise, this classic Northern Thai sauce is slightly sweet, tangy, and spicy. While I love my nam jim jeaw leaning more towards the sour and spicy side, feel free to adjust the sauce to your preferences.

This is one of my absolute favorite ways to prepare steak and perfect for the grilling season! If you’re looking for a delicious way to spice up your next dinner, give this recipe a try!

Ingredients (and substitutions!)

Beef: There are many beef options you can choose from for this recipe. The golden, and most tender cuts include rib eye and striploin. Other tasty alternative options include flank, skirt, and/or hanger steaks.

Soy sauce, oyster sauce, oil, ground black pepper: These will be the major components of our steak marinade. It’s rich in savory and umami flavors that will permeate the meat and make it taste incredible throughout.

Palm sugar: Palm sugar is a common sugar variant utilized in many parts of Southeast Asia. Originating from the sap/nectar of palm trees, this sugar provides a mellow sweetness.

• Substitutions: You can use regular white sugar, light brown sugar, honey, or agave as quick substitutes.

Lime juice: Use fresh lime juice whenever you get the chance.

• Substitutions: Although slightly more tart, lemon juice can work if you don’t have any limes.

Fish sauce: Another popular Southeast Asian condiment. This will provide much of the needed salt we require for the sauce.

• Substitutions: It’s difficult to replace the salty, pungent taste of the fish sauce, but you could replace this with equal parts soy sauce in a pinch.

Toasted rice powder: Aka. khao khua, this powder is what will give the nam jim jeaw a signature toasty nuttiness. You can purchase this in some Asian groceries, but you can also make it from home and it’s incredibly easy (more instructions in the recipe below).

Tamarind paste: Tamarind helps to give brightness to our sauce, which balances out all those sweet and salty flavors. You can find tamarind paste in some Asian supermarkets.

• Substitutions: Tamarind pulp may also be available (usually shaped into rectangular masses) in place of tamarind paste. Simply cover enough pulp needed for the recipe with boiled water, let it steep to soften slightly, then pass the liquid through a sieve. Otherwise, you can omit this ingredient entirely -just compensate by adding more lime juice to account for the loss of sourness.

Thai chili flakes: You can purchase Thai chili flakes in most Asian groceries. Add as much or as little as you like to your sauce according to preference.

• Substitutions: You can also use fresh Thai chilies diced up very finely.

Instructions

Prepare the steak:

Mix together the soy sauce, oyster sauce, oil, palm sugar, and ground black pepper in a bowl until combined. Let the steaks marinate in the sauce for at least one hour to overnight in the fridge.

Once marinated, remove the steak from the fridge and let come to room temperature.

Heat a heavy bottom pan or iron skillet over medium-high heat with 2 tbsp of neutral oil. Fry the marinated steaks until you reach your desired doneness, flipping frequently to avoid overly burning the sugars.

Set aside, and let rest for at least 10 minutes while you prepare the dipping sauce.

Prepare the nam jim jeaw:

Heat a dry pan over medium heat. Once hot, add the glutinous rice to the pan and toss/stir continuously until the grains have become golden brown in color.

Transfer the toasted grains to a mortar and pestle and grind the rice until you achieve a coarse powder.

Add in the lime juice, fish sauce, tamarind paste, palm sugar, chopped cilantro, Thai chili flakes, and shallots. Mix until well combined and adjust accordingly to tastes.

Once the steak is adequately rested, slice into strips. Serve the steak alongside the nam jim jeaw and fresh vegetables. Enjoy!

Cooking Tips

Keep a close eye on your steak: Because the marinade is made with sugar, it can cause the outside to burn fairly quickly and turn bitter. Flip your steak frequently when cooking to prevent burning of the sugars until you’ve reached your desired doneness.

Let your steak rest: Adequately resting your steak for at least 10 minutes allows it to not only cool down, but it also helps to redistribute all those juices throughout the meat, rather than spilling out when you slice it into strips.

Season the nam jim jeaw to taste: Feel free to adjust the dipping sauce to how you see fit. Add more fish sauce if you’d like it more salty or a tad more palm sugar for sweetness. You may also lessen (or increase) the amount of chilies in the dipping sauce depending on your spice tolerance.

FAQs (Frequently Asked Questions)

How do I store leftovers?

Leftover cooked steak can be kept in the fridge for up to 3-4 days. To reheat, you can place it in the oven or air fryer until fully heated-through.

Leftover nam jim jeaw is good for up to about a week so long as it’s properly stored in an airtight container and it’s accessed with clean utensils each time. The texture might become more thick (due to the rice grains) and the herbs may wilt slightly, though it will still taste great!

What do I do with extra nam jim jeaw?

Apart from grilled/fried meats, leftover nam jim jeaw can be used for dipping spring rolls, dumplings, buns, or even vegetables with.

Can I use other types of protein?

Other than beef, you can also use this marinade with chicken, pork, vegetables, or tofu. The dipping sauce pairs wonderfully with all of them!

Craving for more delicious weeknight dinner ideas? Here’s a couple that you might love:

• Honey Garlic Potatoes
• Char Siu Chicken
• Bistek (Filipino Beef Steak)
• Golden Fried Rice