Weeping tiger beef is a Thai-style grilled steak served in thin slices with nam jim jaew, a tangy, savory dipping sauce. A hot, quick sear keeps the beef juicy, while lime, fish sauce, toasted rice powder, herbs, and chile bring the balance of smoky, sour, salty, and spicy flavors; recipes vary by region and household.
Ingredients
- 1½ lb (680 g) flank steak, skirt steak, or sirloin, about 1 inch (2.5 cm) thick
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (5 ml) neutral oil, such as canola
- ½ tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 1½ tbsp (22 ml) fish sauce, for the dipping sauce
- 1 tbsp (12 g) packed light brown sugar or palm sugar
- 1 tbsp (15 ml) water
- 1 tbsp (8 g) toasted rice powder (khao khua), store-bought or homemade
- 1 tsp (2 g) dried Thai chile flakes, or to taste
- 1 tbsp (10 g) finely chopped shallot
- 1 tbsp (4 g) chopped fresh cilantro
- 1 tbsp (4 g) chopped fresh mint
- 1 tbsp (8 g) thinly sliced scallions
- ½ tsp (2 ml) neutral oil, for the grill or pan
Instructions
- Marinate the beef. Pat the steak dry. Stir together 1 tablespoon fish sauce, soy sauce, 1 teaspoon oil, and black pepper. Coat the steak with the mixture and refrigerate for 30 minutes. Avoid marinating much longer: the salty marinade can make the surface overly salty and does not tenderize the steak like a long, acidic marinade.
- Make the dipping sauce. While the steak marinates, stir the lime juice, remaining 1½ tablespoons fish sauce, sugar, and water until the sugar dissolves. Mix in the toasted rice powder, chile flakes, shallot, cilantro, mint, and scallions. Taste and adjust: add lime for more tartness, sugar to soften the heat, or a little water if it is too intense. Set aside; stir again just before serving.
- Heat the cooking surface. Heat a grill to high, or set a heavy skillet or grill pan over medium-high to high heat. Let it get thoroughly hot, then wipe the cooking surface with the remaining ½ teaspoon oil. Ventilate the kitchen if using a stovetop pan, since the marinade can smoke.
- Grill or sear the steak. Lift the steak from the marinade and let excess drip off. Cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers at least 145°F (63°C), the USDA FSIS safe minimum for whole cuts of beef. The steak should then rest for at least 3 minutes; allow about 4–6 minutes per side, depending on thickness and heat. Use the thermometer rather than time alone, since grills and cuts vary. If you prefer steak more done, continue cooking to your preferred temperature.
- Rest and slice. Transfer the steak to a clean plate or board and rest for 3 minutes. Slice thinly across the grain; for flank or skirt steak, look for the long muscle fibers and cut across them to make each slice easier to chew. Arrange the slices with the dipping sauce alongside, or spoon a little sauce over the beef at the table.
Tips
- Toast rice powder if needed. For homemade khao khua, toast 1 tablespoon (12 g) uncooked sticky rice or jasmine rice in a dry skillet over medium-low heat, stirring until fragrant and golden, about 8–12 minutes. Cool, then grind coarsely. It adds a nutty aroma and light texture; ordinary rice flour is not an equivalent substitute.
- Choose a practical chile substitute. Thai chile flakes can be very hot. Use a smaller amount of crushed red pepper or mild chile flakes if that is what you have, and taste before adding more. The dish will still have its sour-salty character, though the heat may differ.
- Do not crowd the pan. Cook one steak at a time if needed. Crowding lowers the pan temperature and encourages steaming rather than the browned, smoky crust that gives the dish its name.
- Slice across the grain. This matters particularly with flank and skirt steak. If you cannot see the grain clearly, cut a small piece first and check that the knife is crossing the visible fibers rather than running alongside them.
Serving Suggestions
Serve the beef hot or warm with the dipping sauce, steamed jasmine rice, and crisp vegetables such as cucumber, cabbage, or lettuce. Sticky rice is a traditional-feeling accompaniment and is especially useful for scooping up sauce. Add extra lime wedges and herbs at the table, and offer chile flakes separately so diners can adjust the heat.
Variations
Use sirloin or a boneless rib-eye if flank and skirt steak are unavailable; choose a cut that can be sliced thinly across the grain. For a milder sauce, reduce the chile flakes and add them gradually. Palm sugar gives the sauce a rounded, caramel-like sweetness, while light brown sugar is an accessible substitute. If fish sauce is unavailable, soy sauce can season the steak, but replacing it in the dip changes the flavor substantially: the sauce will be less pungent and less traditionally savory.
Storage and Reheating
Refrigerate cooked beef and sauce separately in covered containers within 2 hours of cooking. The beef keeps for 3–4 days in the refrigerator; for best texture, store it unsliced if possible. The sauce is best within 2–3 days, though its herbs will soften and darken. Freeze cooked beef for up to 2–3 months for best quality, then thaw overnight in the refrigerator. Reheat beef gently in a covered skillet with a spoonful of water, or in the microwave in short bursts; USDA FSIS recommends reheating leftovers to 165°F (74°C). The steak may become more done, so serving leftover slices cold or at room temperature is another option. Do not leave the beef at room temperature for more than 2 hours, or 1 hour above 90°F (32°C).
Frequently Asked Questions
Why is it called weeping tiger beef?
The name is often associated with the dish’s fiery chile dipping sauce, though explanations of the name vary. It is commonly used for grilled beef served with a punchy Thai-style sauce rather than one fixed recipe.
What is nam jim jaew?
Nam jim jaew is a Thai dipping sauce typically made with fish sauce, lime, chile, toasted rice powder, sugar, and herbs. Its exact balance varies; this version is tangy and savory, with the chile adjustable to taste.
Can I cook it without a grill?
Yes. A very hot, heavy skillet or grill pan works well. Open a window or use an extractor fan, since the marinade and hot pan may produce smoke; cook in batches if necessary.
Can I make the sauce ahead?
You can mix the lime juice, fish sauce, sugar, and water a day ahead and refrigerate them. For the freshest flavor and color, stir in the herbs, shallot, chile, and toasted rice powder shortly before serving.
How do I know when the steak is safe and ready?
Check the thickest part with an instant-read food thermometer. Whole cuts of beef should reach 145°F (63°C) and rest for at least 3 minutes under USDA FSIS guidance; cook longer if you prefer a more well-done steak.
Is toasted rice powder essential?
It gives the sauce its characteristic roasted aroma and slight texture, so it is worth seeking out or making. If you omit it, the dip will still taste good but will be thinner and lack that nutty note.
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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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