Crying tiger beef is a Thai-style grilled or pan-seared steak served with nam jim jaew, a punchy dipping sauce of lime, fish sauce, chilli and toasted rice powder. This home version pairs a briefly marinated steak with the tangy, smoky sauce and fresh herbs, so each slice can be dipped just before eating.
Ingredients
- 1½ lb (680 g) boneless sirloin steak, about 1 inch (2.5 cm) thick
- 1 tbsp (15 ml) fish sauce, for the steak
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) neutral oil, such as canola
- 1 tsp (4 g) granulated sugar
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (10 g) uncooked glutinous rice or jasmine rice, for toasted rice powder
- 2 tbsp (30 ml) fresh lime juice, for the sauce
- 1½ tbsp (22 ml) fish sauce, for the sauce
- 1 tbsp (12 g) palm sugar or light brown sugar, finely chopped or packed
- 1 tbsp (15 ml) water
- 1–2 tsp (5–10 ml) Thai chili flakes, or to taste
- 1 tbsp (10 g) thinly sliced shallot
- 2 tbsp (8 g) finely sliced scallions
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tbsp (4 g) chopped fresh mint
- 2 lime wedges, for serving
Instructions
- Mix 1 tablespoon fish sauce, the soy sauce, oil, sugar and black pepper in a shallow dish. Add the steak and turn it to coat. Cover and marinate in the refrigerator for 20 minutes, turning once if convenient. Do not leave raw beef at room temperature while it marinates.
- While the steak marinates, make toasted rice powder. Put the rice in a small, dry skillet over medium-low heat. Stir frequently for 6–8 minutes, until the grains are golden and smell nutty. Transfer to a plate to cool, then grind to a coarse powder with a spice grinder or mortar and pestle. Measure out 1 tablespoon for the sauce; keep any extra for another use.
- Make the dipping sauce by stirring together the lime juice, 1½ tablespoons fish sauce, palm or brown sugar, water and chili flakes until the sugar dissolves. Stir in the shallot, scallions, cilantro, mint and 1 tablespoon toasted rice powder. Taste and adjust: add lime for more sourness, fish sauce for salt, sugar to soften the sharpness, or chili for more heat. Set aside while you cook the steak.
- Remove the steak from the marinade and let excess drip off; discard the used marinade. Heat a heavy skillet or grill pan over medium-high heat until hot. Lightly oil the cooking surface if it is not nonstick. Cook the steak for about 4–6 minutes per side, depending on thickness and your preferred doneness. Use an instant-read thermometer in the thickest part: the USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C), followed by a 3-minute rest. For a thicker steak, continue cooking as needed to reach that temperature.
- Move the steak to a clean plate or cutting board and rest for 3 minutes. Slice thinly across the grain; if the direction of the muscle fibers is hard to see, look for the parallel lines and cut across them. Arrange the slices with the sauce in a small bowl alongside, and serve with lime wedges.
Tips
- Use a thermometer rather than color. Steak thickness, pan heat and starting temperature all affect cooking time. Check the center of the thickest section, and allow the required 3-minute rest after it reaches 145°F (63°C).
- Make the rice powder gently. Keep the skillet at medium-low and stir often; burnt rice tastes bitter. Glutinous rice is traditional in many versions, but jasmine rice is a useful substitute with a slightly different, fragrant flavor.
- Adjust the heat gradually. Thai chili flakes can be much hotter than standard crushed red pepper. Start with 1 teaspoon, taste the sauce, and add more in small pinches.
- Keep the sauce separate until serving. The herbs stay fresher and the steak remains easier to store. If palm sugar is unavailable, light brown sugar works, though it has a less distinctive caramel flavor.
Serving Suggestions
Serve the sliced steak with nam jim jaew as a dip rather than pouring all of it over the meat. Sticky rice is a classic companion and helps catch the sauce; steamed jasmine rice is an easy alternative. Add cucumber, crisp lettuce, raw cabbage or extra herbs for a fresh contrast, and offer lime wedges at the table. For a fuller meal, pair it with grilled vegetables or a simple Thai-style salad. If serving rice, prepare it separately and keep hot food hot until the meal is ready.
Variations
Use a different steak: flank steak, flat iron or skirt steak can work. Choose an evenly thick piece, check its temperature in the thickest part and slice across the grain; thin cuts will cook faster. Make it milder: reduce or omit the chili flakes and put extra chili on the side. Change the herbs: cilantro and mint are easy to find; Thai sawtooth coriander or culantro may appear in regional versions, but they are not essential. Gluten-free option: replace soy sauce with certified gluten-free tamari and check that the fish sauce and other packaged ingredients are gluten-free. The sauce’s balance varies by household and region, so adjust its sour, salty, sweet and hot notes to taste.
Storage and Reheating
Refrigerate cooked steak and dipping sauce separately within 2 hours of cooking, in covered containers. The steak keeps for 3–4 days in the refrigerator; for best texture, use the herb-filled sauce within 1–2 days. To reheat steak, warm it gently in a covered skillet with a splash of water, or microwave in short intervals, until leftovers reach 165°F (74°C). Reheating steak that far can make it less tender, so thin slices and brief heating help. You can also serve fully chilled leftover slices in a salad. Do not leave the dish at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
What is nam jim jaew?
Nam jim jaew is a Thai dipping sauce commonly served with grilled meat. Its characteristic flavors include lime, fish sauce, chili and toasted rice powder, often balanced with sugar and fresh herbs. Exact ingredients and proportions vary.
Why is it called crying tiger beef?
The English name is commonly used for Thai-style grilled beef served with a spicy, sour dipping sauce. Stories explaining the name differ, so it is best treated as a popular dish name rather than a settled historical account.
Can I cook the steak on an outdoor grill?
Yes. Preheat the grill and cook over direct medium-high heat, turning as needed. Grill time depends on the cut and thickness, so use a thermometer and follow the same 145°F (63°C) minimum and 3-minute rest.
Can I make the dipping sauce ahead?
Yes. Mix the liquid ingredients and sugar up to a day ahead and refrigerate them. For the freshest flavor, add the herbs, shallot and toasted rice powder closer to serving; bring the sauce out briefly so it is not refrigerator-cold.
What if I do not have a grinder or mortar and pestle?
Place the cooled toasted rice in a sturdy sealed bag and crush it with a rolling pin or the bottom of a small pan. Aim for coarse crumbs, not a perfectly fine flour; that texture is useful in the sauce.
Can I prepare this with ground beef?
This recipe is designed for a whole steak, not ground beef. If adapting it to ground beef, cook the meat to the USDA FSIS safe minimum internal temperature of 160°F (71°C), checked with a food thermometer, and serve the sauce separately.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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