Tiger Cried Beef: Thai-Style Grilled Steak Recipe

Tiger cried beef, often called crying tiger beef or suea rong hai, is a Thai-style dish of grilled beef served in thin slices with a punchy lime, fish sauce, chili and toasted rice dipping sauce. This version uses flank steak for its savory char and quick cooking, with a short marinade that seasons the meat without hiding its flavor.

Ingredients

1½ lb (680 g) flank steak, about 1 inch (2.5 cm) thick
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (15 ml) neutral oil, such as canola
1 tsp (5 g) granulated sugar
½ tsp (1 g) freshly ground black pepper
2 tbsp (30 g) uncooked Thai sticky rice or glutinous rice
2 tbsp (30 ml) fresh lime juice
1½ tbsp (22 ml) fish sauce, for the dipping sauce
1 tbsp (12 g) palm sugar or light brown sugar, finely chopped or packed
1 tbsp (15 ml) water
1 tbsp (8 g) finely sliced shallot
1–2 tsp (2–4 g) dried Thai chili flakes, to taste
1 tbsp (3 g) chopped fresh cilantro leaves
1 tbsp (3 g) chopped fresh mint leaves
1 scallion, thinly sliced (about 2 tbsp/12 g)

Instructions

Marinate the steak. Pat the flank steak dry. In a shallow dish, mix 1 tablespoon fish sauce, the soy sauce, oil, sugar and black pepper. Turn the steak in the mixture to coat both sides. Cover and refrigerate for 30 minutes; do not leave raw beef at room temperature to marinate. Meanwhile, take the rice out of the ingredient measure and prepare a dry skillet for toasting.
Toast and grind the rice. Set a small, dry skillet over medium-low heat. Add the uncooked sticky rice and toast, stirring often, for 8–10 minutes, until the grains are golden and smell nutty. Watch closely so they do not scorch. Let the rice cool for about 5 minutes, then grind it in a spice grinder or crush it with a mortar and pestle into a coarse powder. A little texture is desirable; do not grind it into a fine flour.
Mix the dipping sauce. Stir together the lime juice, 1½ tablespoons fish sauce, palm sugar and water until the sugar mostly dissolves. Mix in the shallot and 1 teaspoon chili flakes, then taste. Add more chili for heat, or adjust with small splashes of lime juice, fish sauce or water until the sauce tastes balanced: sour, salty, lightly sweet and spicy. Stir in the toasted rice powder, cilantro, mint and scallion shortly before serving so the herbs stay fresh.
Heat the grill. Heat a gas or charcoal grill to high, about 450–500°F (232–260°C), and oil the grate lightly. If using a grill pan, heat it over medium-high until very hot and ventilate the kitchen. Take the steak from the refrigerator while the grill heats, but do not rinse off the marinade.
Grill the steak. Grill the steak for about 4–6 minutes per side, depending on thickness and heat, turning once. Check the thickest part with an instant-read thermometer. USDA FSIS safe minimum for a whole cut of beef is 145°F (63°C), followed by a 3-minute rest; allow for carryover cooking and verify the temperature rather than relying on color or timing alone. Avoid reusing the raw marinade unless you bring it to a full boil.
Rest and slice. Transfer the steak to a clean plate and rest for at least 3 minutes. Slice thinly across the grain, which shortens the muscle fibers and makes flank steak easier to chew. Arrange the slices with the dipping sauce alongside, or spoon a little sauce over the beef just before serving.

Tips

Use a thermometer. Steak thickness, grill temperature and starting temperature all affect cooking time. A thermometer gives a more reliable safety check than a timer; insert it into the thickest section without touching the grate.
Find the grain before cooking. Look for the long lines in the meat and note their direction. Cut across those lines after resting, not parallel to them.
Substitute thoughtfully. If Thai sticky rice is unavailable, use uncooked jasmine rice for the toasted powder. It will be a little less sticky and aromatic, but still adds the traditional nutty crunch. Light brown sugar can replace palm sugar, with a slightly different caramel flavor.
Adjust the heat gradually. Dried Thai chili can be intense. Start with 1 teaspoon, taste the sauce, then add more; the lime and herbs should remain noticeable.

Serving Suggestions

Serve the beef hot or warm with the dipping sauce, jasmine rice or sticky rice, and crisp vegetables such as cucumber, cabbage, lettuce or green beans. A platter of fresh herbs and lime wedges makes it easy for everyone to build a bite. For a larger Thai-inspired meal, pair it with a mild soup or a simple vegetable stir-fry; keep the side dishes relatively plain so the bright, spicy sauce remains the focus.

Variations

Use a 1½-pound (680 g) sirloin or skirt steak if flank steak is unavailable; cooking time may change, so check the temperature and rest the meat as directed. For a milder sauce, reduce or omit the chili flakes. For extra sharpness, add a little more lime juice; for a rounder, sweeter sauce, add a small amount of sugar. Fish sauce is central to the dipping sauce’s savory flavor, but if needed, replace it with the same amount of soy sauce and a pinch of salt. This makes the sauce less traditionally fish-sauce-forward and changes its aroma.

Storage and Reheating

Refrigerate leftover beef and sauce in separate airtight containers within 2 hours of cooking. Cooked beef keeps for 3–4 days in the refrigerator at 40°F (4°C) or colder; discard it if it has been left out longer than 2 hours, or 1 hour above 90°F (32°C). The fresh herbs in the sauce soften over time, so it is best the day it is made, though leftover sauce can be refrigerated for up to 2 days. Reheat beef gently in a covered skillet with a spoonful of water, or in the microwave, until leftovers reach 165°F (74°C). Reheating can make steak more well-done, so warm only the portion you plan to eat. You can also serve safely stored beef cold in rice bowls or salads.

Frequently Asked Questions

What does “tiger cried beef” mean?
The English name is commonly associated with the Thai dish suea rong hai, often translated as “crying tiger.” It refers to grilled beef served with a spicy, sour dipping sauce. The dish has regional and household variations, so sauces and seasonings differ.

Is tiger cried beef very spicy?
It can be, but the heat is easy to control here. Begin with 1 teaspoon of chili flakes and serve extra at the table. Dried Thai chili flakes tend to be hotter than many mild supermarket chili flakes.

Can I cook it without an outdoor grill?
Yes. Use a thoroughly heated cast-iron skillet or grill pan over medium-high heat. Cook in a well-ventilated kitchen, avoid crowding the pan, and use a thermometer to check the center. A broiler can also work; place the steak on a rack under a preheated broiler and turn as needed.

Can I make the dipping sauce ahead?
You can mix the lime juice, fish sauce, sugar, water, shallot and chili a few hours ahead and refrigerate it. Stir in the toasted rice powder and fresh herbs close to serving for better texture and flavor. Keep the sauce chilled until needed.

What if I cannot find sticky rice for the toasted rice powder?
Use uncooked jasmine rice, toasted and ground the same way. It contributes a similar nutty, lightly crunchy quality, though the texture and aroma will differ slightly. Do not substitute cooked rice; the grains need to toast dry.

How do I keep flank steak tender?
Avoid overcooking it, allow the required rest, and slice thinly across the grain. If the grain direction is hard to see, cut the steak into shorter sections first, then slice each section across its fibers.

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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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