Tiger Cry Beef Recipe: Thai Grilled Steak and Nam Jim Jaew

Tiger cry beef, or suea rong hai, is a Thai-style grilled steak served in thin slices with nam jim jaew, a sharp, savory dipping sauce with lime, fish sauce, chile, and toasted rice powder. The name and exact seasonings vary by region and cook; this practical version balances smoky beef with a tangy, lightly sweet sauce and is easy to make on a grill or grill pan.

Ingredients

1½ lb (680 g) boneless beef sirloin, flank steak, or flat iron steak, about 1 in (2.5 cm) thick
1 tbsp (15 ml) neutral oil
1 tsp (5 g) fine salt
½ tsp (1 g) ground black pepper
1 tbsp (15 ml) fish sauce, divided
2 tbsp (30 ml) fresh lime juice, plus lime wedges for serving
1 tbsp (15 ml) tamarind concentrate or tamarind paste mixed with 1 tbsp (15 ml) water
1 tbsp (12 g) palm sugar or light brown sugar
1 tbsp (15 ml) water
1 tsp (2 g) dried red chile flakes, or to taste
1 tbsp (8 g) uncooked jasmine rice
2 tbsp (8 g) thinly sliced scallions
1 tbsp (4 g) chopped fresh cilantro
1 tbsp (4 g) chopped fresh mint leaves

Instructions

Make the toasted rice powder. Put the uncooked jasmine rice in a small dry skillet over medium-low heat. Stir often for 5–7 minutes, until it is golden brown and smells nutty. Transfer it to a plate to cool, then grind it coarsely with a mortar and pestle or spice grinder. It should resemble coarse sand, not fine flour. Measure out 1 tablespoon (about 7 g); save any extra in a sealed container for another use.
Season the beef and mix the sauce base. Pat the steak dry. Rub it with the oil, salt, pepper, and 1 teaspoon (5 ml) of the fish sauce. Let it stand at room temperature for 15 minutes while you prepare the sauce; do not leave raw beef out for more than 2 hours total. In a small bowl, stir together the remaining 2 teaspoons (10 ml) fish sauce, lime juice, tamarind, sugar, water, and chile flakes until the sugar dissolves.
Heat the cooking surface. Heat a gas or charcoal grill to high, or heat a heavy grill pan over medium-high until very hot. Clean and lightly oil the grates or pan. Keep the steak in one piece while cooking so it stays juicy and is easy to check with a thermometer.
Grill the steak. Cook for about 4–6 minutes per side, depending on thickness and heat, turning once. Time is a guide, not a safety check: insert an instant-read thermometer into the thickest part. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. If it has not reached that temperature, continue cooking and check again. Transfer to a clean plate and rest for 3 minutes.
Finish the nam jim jaew. Stir the toasted rice powder, scallions, cilantro, and mint into the sauce. Taste and adjust with a little more lime for tartness, fish sauce for saltiness, sugar for sweetness, or chile for heat. The sauce should be bright, savory, and mildly sweet, with a little texture from the rice powder.
Slice and serve. Cut the steak thinly across the grain so each piece is tender. Arrange it on a platter with the dipping sauce and lime wedges. Dip each slice just before eating, or spoon a little sauce over the beef at the table.

Tips

Choose a steak that suits the grill. Sirloin and flat iron are forgiving choices; flank steak works well if sliced very thinly across the grain. If the steak is uneven in thickness, fold or position the thinner end away from the hottest part of the grill.
Use a thermometer, not color alone. A hot grill can brown the outside before the center is safe. Check the thickest section, and let the steak complete its 3-minute rest after reaching 145°F (63°C).
Toast rice patiently. Keep the heat moderate and stir frequently. Rice that is pale gives less aroma; rice that is blackened tastes bitter. Grind only after it cools so it stays dry and crumbly.
Adjust the sauce at the end. Fish sauce brands and tamarind products vary in saltiness and tartness. Add seasonings in small amounts, and keep the rice powder until just before serving for the best texture.

Serving Suggestions

Serve the sliced beef with steamed jasmine rice or sticky rice, which is especially handy for scooping up nam jim jaew. Add a simple plate of crisp cucumber, cabbage, or lettuce, plus fresh herbs and lime wedges to balance the rich, grilled meat. For a larger Thai-inspired meal, pair it with a mild vegetable stir-fry or a clear soup; keep extra chile sauce on the side so everyone can choose their heat level.

Variations

For a more traditional pantry flavor, use palm sugar and tamarind, and adjust the dried chile to taste. If tamarind is difficult to find, use an additional tablespoon (15 ml) of lime juice in its place; the sauce will taste brighter and less rounded. Light brown sugar is a practical substitute for palm sugar, though it is slightly less caramel-like. If fish sauce is unavailable, use soy sauce, but expect a different, less distinctly Thai flavor; start with 2 teaspoons (10 ml) and add more only after tasting. You can also use boneless pork shoulder steak, but cook it to 145°F (63°C) and rest it for 3 minutes, checking with a thermometer.

Storage and Reheating

Refrigerate leftover beef and sauce separately within 2 hours of cooking. Store them in covered containers and use within 3–4 days. For longer storage, freeze the cooked beef for up to 2–3 months for best quality; thaw it overnight in the refrigerator. The herbs and rice powder soften in stored sauce, so stir in fresh herbs or a little freshly ground toasted rice when serving if available.

Reheat sliced beef gently in a covered skillet over low heat with a teaspoon of water, or microwave it in short bursts, just until hot. USDA FSIS recommends reheating leftovers to 165°F (74°C); check with a food thermometer. The beef may cook further and become less tender, so serve it chilled in a salad instead if you prefer not to reheat it. Do not leave cooked meat at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

What does “tiger cry” beef mean?
The Thai name is suea rong hai, commonly translated as “crying tiger.” The name’s origin is explained in different ways, and the exact story is not settled. The dish generally refers to grilled beef served with a boldly seasoned dipping sauce.

What cut of beef is best?
Sirloin, flat iron, and flank steak all work. Pick a piece that is fairly even in thickness, and always slice it across the grain. Flank has pronounced muscle fibers, so cutting thinly across them makes a noticeable difference.

Can I make tiger cry beef without an outdoor grill?
Yes. Use a very hot cast-iron or other heavy grill pan, with good ventilation, and cook the steak in a single layer. A plain heavy skillet also works, though it will give you a browned crust rather than grill marks.

Can I make the sauce ahead?
You can mix the lime, fish sauce, tamarind, sugar, water, and chile up to a day ahead and refrigerate it. Stir in the toasted rice powder and herbs shortly before serving so they do not lose their texture and freshness.

Is the sauce very spicy?
It is easy to control. Start with ½ teaspoon (1 g) chile flakes for a mild sauce, then add more after tasting. For a hotter version, use the full teaspoon or serve extra flakes at the table.

Can I marinate the steak longer?
This recipe seasons the beef briefly rather than relying on a long marinade. You may refrigerate it with the oil and dry seasonings for up to 8 hours, but add lime juice only to the sauce: prolonged acidic marinating can affect the steak’s surface texture.

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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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