Description
Crying Tiger Beef with Nam Jim Jaew Sauce brings sizzling Thai street flavor straight to your dinner table. Spicy, tangy beef paired with a zesty dipping sauce delivers a quick and delicious meal that’ll transport your taste buds to Bangkok’s bustling markets.
Ingredients
Scale
Protein:
- 400 grams beef steak
Sauce and Seasoning:
- 3 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon tamarind paste
- 1 tablespoon evaporated cane sugar
- 2 teaspoons chili flakes
- 1 teaspoon fish sauce
- 2 tablespoons lime juice
- White pepper
Supporting Ingredients:
- 12 grams glutinous rice
- 8 grams garlic
- 8 grams ginger
- 10 grams cilantro
- 10 grams scallion
- 16 grams shallot
Instructions
- Whisk 1 tablespoon oyster sauce, 1 teaspoon fish sauce, grated garlic, and grated ginger in a small bowl. Massage the marinade thoroughly into your 400-gram beef steak, ensuring complete coverage.
- Allow the beef to absorb marinade flavors at room temperature for 20 minutes while preparing other components.
- Toast 12 grams glutinous rice in a dry skillet over medium heat for 3-4 minutes until golden brown. Grind the toasted rice into a fine powder using a spice grinder or mortar and pestle.
- Combine the ground rice with 3 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon tamarind paste, 1 tablespoon evaporated cane sugar, and 2 teaspoons chili flakes. Stir until ingredients integrate smoothly.
- Heat a cast-iron skillet or grill pan to high heat (450°F). Sear the marinated beef for 3-4 minutes per side for medium-rare doneness.
- Sprinkle white pepper over the beef during cooking. Remove from heat and let rest for 5 minutes.
- Chop 10 grams cilantro, 10 grams scallions, and 16 grams shallots. Fold these fresh herbs into your prepared sauce.
- Slice beef against the grain into thin strips. Transfer to a serving plate with Nam Jim Jaew Sauce alongside.
Notes
- Toasting rice carefully prevents burning and ensures a nutty, rich flavor in the sauce.
- Select a well-marbled cut of beef like flank or skirt steak for maximum tenderness and juiciness.
- Allow the beef to rest after grilling so the juices redistribute, creating a more succulent texture.
- When making Nam Jim Jaew, adjust the chili flakes to match your personal heat preference, balancing spiciness with tangy lime.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Beef
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 3 to 4
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 70 mg