Angus Beef Crying Tiger with Thai Dipping Sauce

Angus beef crying tiger is a Thai-style grilled steak served in thin slices with nam jim jaew, a bright dipping sauce of lime, fish sauce, toasted rice, herbs, and chile. Angus beef is a flavorful choice, but the defining contrast is the smoky, juicy steak against the sauce’s salty, sour, spicy, and lightly sweet notes; versions vary by region and household.

Ingredients

1½ lb (680 g) Angus flank steak or flat iron steak
1 tbsp (15 ml) neutral oil
¾ tsp (4 g) fine salt
½ tsp (1 g) ground black pepper
2 tbsp (30 ml) fish sauce, divided
2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
1 tbsp (12 g) palm sugar or light brown sugar, finely grated or packed
1 tbsp (15 ml) water
1 tsp (5 ml) tamarind concentrate
1 tsp (2 g) dried red chile flakes, or to taste
1 tbsp (10 g) uncooked glutinous rice or jasmine rice
2 tbsp (8 g) finely sliced shallot
2 tbsp (6 g) chopped cilantro leaves and tender stems
1 tbsp (3 g) chopped mint leaves
2 scallions (30 g), thinly sliced

Instructions

Season the steak. Pat the beef dry. Rub it with the oil, salt, and black pepper. Leave it at room temperature for 20 minutes while you prepare the sauce ingredients; do not leave raw beef out longer than 2 hours total.
Toast and grind the rice. Heat a small, dry skillet over medium-low heat. Add the uncooked rice and toast, stirring often, for 8–10 minutes, until golden and fragrant. Cool for a few minutes, then grind to a coarse powder with a spice grinder or mortar and pestle. Set aside. This toasted rice powder gives the sauce its characteristic nutty texture.
Mix the dipping sauce. In a small bowl, stir together 1 tablespoon (15 ml) fish sauce, lime juice, sugar, water, and tamarind until the sugar dissolves. Mix in the chile flakes, shallot, cilantro, mint, and scallions. Taste and adjust with a little more lime for tartness, fish sauce for salt, or sugar for sweetness. Stir in the toasted rice powder just before serving so it retains some texture.
Heat the grill or skillet. Preheat a grill to high, or heat a heavy cast-iron skillet over medium-high until very hot. If using a skillet, ventilate the kitchen because the steak may smoke. The cooking time depends on the steak’s thickness, so use temperature rather than time alone.
Cook the beef. Grill or sear the steak for about 4–6 minutes per side, turning once, until deeply browned. For whole cuts of beef, USDA FSIS gives a safe minimum internal temperature of 145°F (63°C), checked with a food thermometer in the thickest part, followed by a 3-minute rest. Insert the thermometer from the side if the steak is too thin for a top-down reading. This temperature may be more done than some traditional restaurant-style versions; choose a lower doneness only if you understand the food-safety trade-off.
Rest and slice. Transfer the steak to a clean plate or cutting board and rest for 3 minutes. Slice thinly across the grain, which shortens the muscle fibers and makes each piece easier to chew. Pour any resting juices over the meat, then serve with the sauce and lime wedges.

Tips

Choose a steak with clear grain. Flank steak is lean and easy to slice across the grain; flat iron is usually more tender and evenly shaped. Skirt steak also works, though its thinness means it can cook quickly.
Use a substitute thoughtfully. Palm sugar has a rounded, faintly caramel flavor; light brown sugar is a practical alternative and tastes a little more molasses-forward. If tamarind concentrate is unavailable, add another teaspoon of lime juice, knowing the sauce will be sharper and less fruity.
Keep the sauce balanced. Fish sauce brands differ in saltiness, and dried chiles vary in heat. Start with the listed amounts, taste, and adjust gradually rather than adding extra salt before tasting.
Do not skip the rest or cut with the grain. Resting lets the juices settle, while slicing across the grain helps prevent chewy strips. Keep raw-beef utensils and plates separate from the cooked steak.

Serving Suggestions

Serve the sliced steak warm with the dipping sauce in a bowl alongside jasmine rice and crisp vegetables such as cucumber, cabbage, or green beans. Sticky rice is another fitting accompaniment, and lettuce leaves can be used to wrap the beef with herbs and a little sauce. Put extra lime wedges on the table so each diner can adjust the acidity.

Variations

For a milder sauce, reduce the chile flakes to ¼ teaspoon or serve them separately. For a more pungent, traditional-style edge, add a small pinch of finely ground roasted chile if available. Some versions use more lime and omit tamarind; others add a little extra sugar. You can also substitute skirt steak or sirloin flap, adjusting the cooking time for thickness and checking temperature with a thermometer.

Storage and Reheating

Refrigerate cooked beef and sauce separately within 2 hours, in covered containers. The steak keeps for 3–4 days in the refrigerator; the sauce is best within 2 days because the herbs soften and the toasted rice absorbs liquid. Freeze cooked steak for up to 2–3 months for best quality, though its texture may be less juicy after thawing. Thaw overnight in the refrigerator. Reheat beef gently in a covered skillet with a spoonful of water until it reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers. Reheating past the original doneness can make steak firmer, so use leftover slices in a hot rice bowl if preferred.

Frequently Asked Questions

What cut of beef is best for crying tiger?
Flank steak is a dependable choice because it takes a good sear and is easy to cut across the grain. Flat iron offers a tender alternative, while skirt steak works well if watched closely because it is thin.

Is Angus beef required?
No. Angus describes a type of cattle, not a required cut or traditional sauce ingredient. Use a similarly sized, well-trimmed steak that can be seared and sliced across the grain.

Can I make the sauce ahead?
Yes. Mix the liquid ingredients and aromatics up to a day ahead and refrigerate. Toasted rice powder can also be prepared ahead, but stir it into the sauce close to serving so it does not become overly soft.

Can I cook the steak without a grill?
Yes. A thoroughly heated cast-iron or other heavy skillet gives the steak a good crust. Sear in batches if needed so the pan stays hot, and use a thermometer to check the thickest part.

Why is it called crying tiger?
The English name is commonly used for a Thai grilled-beef dish, but explanations of the name vary. The dish is recognized for grilled beef served with a sharp, spicy dipping sauce rather than for one fixed story or recipe.

How spicy is the dipping sauce?
It is adjustable. The listed teaspoon of dried chile flakes gives noticeable heat; use less for a gentler sauce, or offer extra chile at the table for those who want it hotter.

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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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