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This tender and zesty crying tiger beef brings real Thai tastes to your home in half an hour flat. The mix of soft marinated beef and sharp, hot dipping sauce makes a dish so good, everyone will want more.
I whipped up this crying tiger beef when I wanted Thai food but felt too lazy to get takeout. My whole family couldn't believe how real it tasted, and now we make it whenever we need something special without spending all evening cooking.
Ingredients
- Ribeye steak: Gives the juiciest results thanks to its fat streaks, though strip sirloin, flat iron, or flank work great too
- Oyster sauce: Brings that deep savory kick that makes the marinade pop
- Palm sugar: Offers a genuine sweetness that works against the heat and sour notes
- Fresh lime juice: Softens the meat and balances the rich flavors
- Tamarind pulp: Delivers that unique sour taste that makes you crave more
- Toasted rice powder: Adds that special crunch and nutty flavor to the sauce
- Fish sauce: Gives that key Thai saltiness you just can't swap out
- Thai chili flakes: Bring the fiery kick that makes this dish stand out
Step-by-Step Instructions
- Marinate the Steak:
- Mix all marinade stuff in a bowl until blended. Coat your steak fully on each side. Let it rest for exactly 15 minutes at room temp. This timing matters since the lime acid starts softening the meat without turning it mushy.
- Prepare the Tamarind Paste:
- Soak tamarind pulp in a bowl with hot water. Mash it with a fork until it breaks down. When it's cool enough, use your hands to separate the pulp from seeds. Push it through a fine strainer to get all the paste out. You want smooth, strong-tasting paste.
- Toast the Rice:
- Put dry, uncooked rice in a pan over medium heat. Watch it and stir often as it turns from white to gold to light brown, about 3-4 minutes. You'll know it's done when it smells nutty. Don't burn it or it'll taste awful.
- Create Rice Powder:
- Dump the toasted rice into a mortar, grinder, or blender. Crush until you get rough powder. Keep some texture for the sauce – don't grind it too smooth.
- Mix the Dipping Sauce:
- Throw together the tamarind paste, ground rice, and all other sauce items in a bowl. Mix well so the palm sugar melts completely. Your sauce should have a nice mix of sweet, sour, salty and spicy flavors.
- Cook the Steak:
- Get oil super hot in a heavy pan until it almost smokes. Drop in your marinated steak and don't move it for 3-4 minutes per side for rare to medium-rare. If you want it more done, lower the heat and cook longer. The initial hot sear locks in all the good juices.
- Rest and Slice:
- Put the cooked meat on a board and leave it alone for 10 minutes. This step lets all the juices soak back into the meat. Cut thin slices against the grain at a slight angle so each bite feels tender.
- Serve and Enjoy:
- Put your sliced beef on a plate with the dipping sauce nearby. Dip each piece in the sauce for the full crying tiger experience.
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That toasted rice powder really makes this dish stand out for me. The first time I skipped this part, the sauce just wasn't right. Once I added it in, the whole thing changed, giving that true restaurant feel with its grainy texture and nutty taste that makes dipping so much better.
Making Ahead
You can make the dipping sauce up to three days early and keep it in the fridge in a sealed container. The flavors actually get better with time as they mix together, which makes this part perfect to do beforehand. Just stir it well before serving since the rice powder tends to sink.
Serving Suggestions
This beef tastes amazing with some coconut rice on the side to cool down the spicy sauce. I always throw in a fresh papaya salad for a true Thai meal feel. For a bigger spread, add some fresh spring rolls or crispy chicken satay to create a feast that'll make your friends think they've been whisked away to Thailand.
Understanding the Heat
The hot kick comes from Thai chili flakes, but you can tweak it to match what you like. For a mild taste, just use ¼ teaspoon of flakes. If you're brave, go up to 1 teaspoon or more. Keep in mind the sauce isn't meant to drench the meat - just dip it lightly. The rice powder helps take the edge off the heat while adding some nice crunch.
Quick Substitutions
Can't find tamarind pulp? Mix 1 tablespoon lime juice with 1 teaspoon brown sugar instead. It won't be exactly the same, but it'll give you that sweet-sour combo you need.
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FAQs About the Recipe
- → What cut of beef is best for this dish?
You can use 1-inch thick cuts like flank steak, flat iron, strip sirloin or rib eye for this recipe.
- → Can I make the dipping sauce ahead of time?
You can totally make the sauce a day early and keep it in the fridge. Just let it warm up before you serve it.
- → How do I achieve a medium-rare steak?
Cook the steak about 3-4 minutes on each side and check if it's 131-139°F inside.
- → What can I use as a substitute for tamarind pulp?
If you don't have tamarind pulp, mix the same amount of lime juice with a little brown sugar to get that sweet-sour kick.
- → Can this dish be made spicy?
You can totally turn up the heat by throwing in extra Thai chili flakes or using Korean red pepper flakes if you want.