Description
Crying tiger beef brings sizzling Thai street flavor straight to your kitchen table with minimal fuss. Spicy, tangy marinade and grilled meat make this Bangkok-style dish a simple weeknight meal that packs serious punch.
Ingredients
Scale
Primary Proteins:
- 1 pound Flank Steak
Marinade Ingredients:
- ¼ cup Soy Sauce
- 2 tablespoons Fish Sauce
- 2 tablespoons Brown Sugar
- 2 tablespoons Lime Juice
- 3 cloves Garlic
- ½ teaspoon Black Pepper
- ½ teaspoon Red Pepper Flakes
- 2 tablespoons Vegetable Oil
Serving Components:
- 1 cup Fresh Cilantro
- 1 cup Cucumber
- 1 cup Jasmine Rice
- 2 tablespoons Sesame Seeds
Instructions
- Mix ¼ cup soy sauce, 2 tablespoons fish sauce, 2 tablespoons brown sugar, 2 tablespoons lime juice, 3 minced garlic cloves, ½ teaspoon black pepper, and ½ teaspoon red pepper flakes in a bowl until sugar dissolves completely.
- Drop the 1-pound flank steak into a resealable plastic bag and pour marinade over the meat, ensuring total coverage.
- Seal the bag and refrigerate for minimum 1 hour, maximum 4 hours to enhance meat’s flavor absorption.
- Rinse 1 cup jasmine rice under cold water until water runs clear, then combine with appropriate water ratio in a saucepan.
- Bring rice to a boil over high heat, then reduce to low, cover, and simmer exactly 15 minutes until water absorbs completely.
- Remove steak from refrigerator 30 minutes before cooking to reach room temperature.
- Heat 2 tablespoons vegetable oil in a grill pan over medium-high heat (around 400°F) until oil shimmers.
- Place marinated steak in hot pan, cooking precisely 4-5 minutes per side for medium-rare doneness.
- Transfer steak to cutting board and let rest 5 minutes to redistribute internal juices.
- Slice steak against the grain into thin strips for maximum tenderness.
- Plate sliced steak over prepared jasmine rice, garnish with 1 cup chopped cilantro and 2 tablespoons sesame seeds.
- Arrange 1 cup cucumber slices alongside the meat for fresh crunch and visual appeal.
Notes
- Marinate the flank steak for at least an hour to ensure deep flavor penetration and tender meat.
- Cut the beef against the grain for maximum tenderness and easier chewing.
- Adjust the red pepper flakes based on your personal spice tolerance for a customized heat level.
- Let the steak rest after grilling to help redistribute juices and maintain moisture in the meat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Beef
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 405 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 75 mg