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!

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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 herbed 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. My parents? Not so much. 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 was one of the first Thai dishes I was introduced to by this local Thai spot in my city (sadly it has since closed down!).

I was blown away by the umami flavor-bomb of the dish, especially when the tender steak was paired with the spicy dipping sauce. A real match made in heaven.

Name-wise, 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.

Okay, one more, which doesn’t revolve around the tiger. Some 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 2 main components: the marinated beef and the Nam Jim Jaew 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 am obsessed with nam jim jaew, and I honestly think it can make 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 jaew 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

Beef: There are many beef options you can choose from for this recipe. The golden, and most tender cuts include rib eye and sirloin. For more economical and equally as tasty cuts, go for flank, skirt, and/or hanger.

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. I find it similar in taste to light brown sugar, with hints of maple and/or butterscotch.

Lime juice: Use fresh lime juice whenever you get the chance. Quick tip: one lime is equivalent to about 2 tbsp of lime juice! This recipe calls for 2 tbsp, so feel free to skip the measurements and just squeeze one whole lime directly into the sauce.

Fish sauce: Another popular Southeast Asian condiment. I can talk about my love for fish sauce all day, but let’s save that for another blog post. This will provide much of the needed salt we require for the sauce.

Toasted rice powder: A key ingredient to the sauce includes toasted rice powder (aka. khao khua), which gives the nam jim jeaw a signature toasty nuttiness.

You can purchase the powder in some Asian groceries, but you can honestly make it from home and it’s incredibly easy. It requires toasting raw sticky rice until golden in color and then pounding it into a powder with a mortar and pestle.

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, usually packed in plastic or glass jars.

Tamarind pulp may also be available (usually shaped into square/rectangular masses). Simply cover enough pulp needed for the recipe with boiled water, let it steep to soften slightly, then pass the liquid through a sieve.

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.

Instructions

Marinate 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 while you prepare the nam jim jaew.

Prepare the nam jim jaew:

Heat a pan over medium heat. Once hot, add the sticky 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.

Fry the steak:

Heat a heavy bottom pan or iron skillet over medium-high heat. Fry the steaks for 2-3 minutes on each side for a rare to medium-rare steak (you may also cook the steak longer until you reach our desired level of doneness).

Let the steaks rest for at least 10 minutes before slicing. Serve with the nam jim jaew sauce and fresh vegetables. Enjoy!

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