Thai Crying Tiger Beef with Nam Jim Jaew

Thai crying tiger beef, or suea rong hai, is grilled or seared beef served in slices with nam jim jaew, a punchy Thai dipping sauce of lime, fish sauce, toasted rice, herbs and chile. This home-style version pairs a quick marinade with a hot pan and a sauce you can adjust to taste; recipes vary by region and household.

Ingredients

1½ lb (680 g) boneless rib-eye, sirloin, or other well-marbled steak, about 1¼ inches (3 cm) thick
1 tbsp (15 ml) fish sauce
1 tbsp (15 ml) oyster sauce
1 tsp (5 ml) soy sauce
1 tsp (5 g) granulated sugar
1 tsp (5 ml) neutral oil, plus 1 tsp (5 ml) for the pan if needed
2 tbsp (30 ml) fresh lime juice, for the dipping sauce
1½ tbsp (22 ml) fish sauce, for the dipping sauce
1 tbsp (15 ml) tamarind concentrate, for the dipping sauce
1 tsp (4 g) granulated sugar, for the dipping sauce
1–2 tsp (2–4 g) roasted chile flakes, to taste
1 tbsp (8 g) uncooked glutinous rice or jasmine rice
1 small shallot, thinly sliced (about ¼ cup / 30 g)
2 tbsp (6 g) finely sliced fresh cilantro
1 tbsp (3 g) finely sliced fresh mint
1 tbsp (8 g) thinly sliced scallions
1 tbsp (15 ml) water, plus more to adjust the sauce

Instructions

Stir together 1 tablespoon fish sauce, oyster sauce, soy sauce, 1 teaspoon sugar and 1 teaspoon oil. Pat the steak dry, put it in a shallow dish or a food-safe bag, and coat it with the marinade. Refrigerate for 30 minutes. Do not leave raw meat at room temperature to marinate.
Meanwhile, toast the rice in a small dry skillet over medium-low heat, stirring often, for 4–6 minutes, until deeply golden and fragrant. Cool it briefly, then grind it with a mortar and pestle or spice grinder into a coarse powder. If using ready-made toasted rice powder, use about 1 tablespoon (8 g).
Make the dipping sauce by mixing the lime juice, 1½ tablespoons fish sauce, tamarind, 1 teaspoon sugar, chile flakes and 1 tablespoon water. Stir until the sugar dissolves. Mix in the toasted rice powder, shallot, cilantro, mint and scallions. Taste and adjust with lime for sourness, fish sauce for salt, chile for heat, or a little water if it is too intense. Set aside while the beef cooks.
Remove the steak from the refrigerator while you heat a heavy skillet or grill pan over high heat; let it sit out only as long as needed to heat the pan, no more than 20 minutes. Scrape off excess marinade so it does not burn. If using a skillet, add 1 teaspoon oil if the pan is dry.
Sear the steak for about 4–6 minutes per side, depending on thickness and your pan, turning as needed for even browning. Use an instant-read thermometer in the thickest part: USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. Avoid judging safety by color alone. If the steak has not reached that temperature, continue cooking and check again.
Transfer the steak to a clean cutting board and rest it for 3 minutes. Slice thinly across the grain, which shortens the muscle fibers and makes each piece easier to chew. Serve the sauce alongside for dipping rather than pouring it over all the beef at once.

Tips

Choose the right cut: Rib-eye is flavorful and forgiving, while sirloin is leaner and usually less expensive. A steak of even thickness cooks more evenly; very thin steaks can overcook before they brown well.
Find the rice: Glutinous rice is traditional for the toasted rice powder, but jasmine rice works well and is easier to find. Toasting and grinding it yourself gives the sauce a nutty aroma and light crunch; do not substitute uncooked rice powder.
Manage heat and smoke: Use a well-ventilated kitchen and a properly hot pan. Pat excess marinade from the steak before searing because the sugar and sauces can scorch. If using an outdoor grill, clean and oil the grates lightly.
Balance the sauce: Fish sauce and tamarind vary in strength. Add chile gradually, then adjust the sour, salty and sweet notes in small increments rather than adding more of everything at once.

Serving Suggestions

Serve the sliced beef warm with a small bowl of nam jim jaew for dipping, sticky rice, and crisp vegetables such as cucumber, lettuce, cabbage or green beans. Steamed jasmine rice is a good alternative if sticky rice is unavailable. A simple plate of herbs and raw vegetables gives the rich steak and sharp sauce a fresh contrast. For a shared meal, keep extra sauce on the side so diners can choose how much heat and acidity they want.

Variations

For a hotter sauce, increase the roasted chile flakes or use finely ground dried Thai chiles. For a milder version, begin with ½ teaspoon (1 g) chile and offer more at the table. If tamarind concentrate is unavailable, use 1 tablespoon (15 ml) extra lime juice; the sauce will be brighter and less rounded, so add a pinch more sugar if needed. For a gluten-free version, check that the soy and oyster sauces are certified gluten-free and use gluten-free tamari in place of soy sauce. You can also grill the steak over medium-high heat instead of using a skillet; cooking time will depend on the grill and steak thickness, so follow the thermometer guidance.

Storage and Reheating

Refrigerate cooked beef and leftover sauce in separate covered containers within 2 hours of cooking. The beef keeps for 3–4 days in the refrigerator; the sauce is best within 2 days because the herbs soften and lose freshness. Reheat beef gently in a covered skillet with a splash of water until it reaches 165°F (74°C), the USDA FSIS safe temperature for leftovers, or serve it cold in a salad. Freezing cooked beef is possible for up to 2–3 months for best quality; thaw it in the refrigerator and reheat to 165°F (74°C). Do not freeze the fresh-herb sauce, which will become watery.

Frequently Asked Questions

Why is it called crying tiger beef?
The Thai name is commonly rendered as suea rong hai, or “crying tiger.” Explanations for the name vary, so it is best understood as the familiar name for grilled beef served with a bold dipping sauce rather than a literal description of a single origin story.

Can I marinate the beef overnight?
This marinade is salty and fairly direct, so 30 minutes is enough to season the surface. You can refrigerate it for up to 4 hours, but an overnight marinade may make the outside overly salty and can soften the texture.

Can I make the sauce ahead?
Yes. Mix the lime, fish sauce, tamarind, sugar, chile and water up to a day ahead and refrigerate it. For the freshest flavor, stir in the toasted rice powder and herbs shortly before serving; otherwise, the rice absorbs liquid and the herbs wilt.

What if I do not have a meat thermometer?
A thermometer is the reliable way to verify a safe temperature, especially because steak thickness and pan heat vary. Use an instant-read thermometer if possible; color and touch are not dependable safety checks.

Is crying tiger beef always very spicy?
No. Heat varies by recipe and personal preference. Start with ½–1 teaspoon of chile flakes, taste the sauce, and serve additional chile separately so everyone can set their own heat level.

More recipes to cook

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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