If you love bold, vibrant flavors that make your taste buds dance with joy, then you absolutely must try this Crying Tiger Beef with Nam Jim Jaew Recipe. This dish showcases juicy, perfectly grilled beef paired with a tangy, spicy Thai dipping sauce that’s bursting with umami. The combination of tender meat and the zesty, nutty dipping sauce delivers a flavor explosion that’s both authentic and unforgettable. Whether you’re preparing a casual dinner or impressing friends, this recipe brings a piece of Northern Thailand right to your table with every delicious bite.
Ingredients You’ll Need
Getting the ingredients just right is key to making the Crying Tiger Beef with Nam Jim Jaew Recipe a true delight. Each element adds a special touch, from the tender, flavorful flank steak to the aromatic herbs and spices that elevate the dipping sauce.
- 1 pound flank steak or ribeye: Choose a cut that balances tenderness and flavor for the best results.
- 1 tablespoon soy sauce: Adds depth and subtle saltiness to the marinade.
- 1 tablespoon fish sauce: Essential for that unmistakable Thai umami punch.
- 1 teaspoon sugar: Balances the salt and spice with a hint of sweetness.
- 1 tablespoon vegetable oil: Helps create a nice sear on the beef.
- 3 tablespoons fish sauce: Adds complexity and savory richness to the dipping sauce.
- 1 tablespoon lime juice: Brings a fresh, zesty tang to brighten the sauce.
- 1 tablespoon tamarind paste: Offers a perfect sweet-sour harmony.
- 1 teaspoon sugar: Balances the acidity and heat in the sauce.
- ½ teaspoon chili flakes: Adjusts the heat level to your taste for that characteristic kick.
- 1 tablespoon toasted rice powder (khao khua): Adds a nutty, crunchy texture unique to this dish.
- 1 clove garlic, minced: Infuses fragrant warmth to the dipping sauce.
- 1 tablespoon chopped cilantro: Provides fresh herbal brightness.
- 1 tablespoon chopped green onion: Offers mild oniony crispness and color.
How to Make Crying Tiger Beef with Nam Jim Jaew Recipe
Step 1: Marinate the Beef
Start by combining 1 tablespoon soy sauce, 1 tablespoon fish sauce, 1 teaspoon sugar, and 1 tablespoon vegetable oil in a bowl. This simple marinade brings out the natural flavors of the beef while ensuring it stays juicy and tender when cooked. Coat the flank steak or ribeye evenly, then let it sit at room temperature for about 15 minutes to soak in those delicious flavors.
Step 2: Prepare the Nam Jim Jaew Sauce
Next, let’s mix together the heart of the dish—the Nam Jim Jaew dipping sauce. In a small bowl, combine 3 tablespoons fish sauce, 1 tablespoon lime juice, 1 tablespoon tamarind paste, 1 teaspoon sugar, and ½ teaspoon chili flakes. Stir well until the sugar dissolves. Now add the minced garlic, toasted rice powder, chopped cilantro, and green onion. This sauce is a beautiful balance of salty, sour, spicy, and nutty that perfectly complements the grilled meat.
Step 3: Grill the Beef
Heat a grill pan or outdoor grill to high heat and cook the marinated beef for about 3 to 5 minutes per side depending on your preferred doneness. The goal is to achieve a nicely charred exterior while keeping the inside juicy and medium-rare to medium. Once cooked, let the steak rest for a few minutes before slicing it thinly against the grain, which ensures tender, easy-to-bite pieces.
Step 4: Assemble and Serve
Arrange the sliced beef on a platter, and don’t forget to drizzle a little bit of the Nam Jim Jaew sauce over the top to keep things juicy and flavorful. Serve the remaining sauce on the side so everyone can dip according to their heat tolerance. This final step elevates the dish, turning it from good to absolutely spectacular in every mouthful.
How to Serve Crying Tiger Beef with Nam Jim Jaew Recipe
Garnishes
Garnishing is where you add a personal touch that makes this dish feel festive and fresh. Sprinkle extra chopped cilantro and green onions for vibrant color and brightness. Thinly sliced fresh chili or a wedge of lime on the side invites diners to customize their spice and tang experience even more.
Side Dishes
Crying Tiger Beef pairs brilliantly with simple steamed jasmine rice, which absorbs the bold flavors of the sauce beautifully. You can also serve it alongside sticky rice for a truly authentic Thai vibe. To balance the richness, fresh cucumber slices or a crisp green salad provide a refreshing crunch that cuts through the intensity.
Creative Ways to Present
If you want to impress guests, consider plating the beef over a bed of mixed greens or baby kale, then drizzling with Nam Jim Jaew for a salad fusion twist. Another idea is to wrap thin slices of beef in lettuce leaves with a spoonful of the dipping sauce and fresh herbs for flavorful Thai-style bites that are perfect for sharing.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the sliced cooked beef and the Nam Jim Jaew sauce separately in airtight containers in the refrigerator. This helps preserve the texture and distinct flavors without one overpowering the other.
Freezing
Freezing cooked beef isn’t ideal for maintaining the perfect texture of this dish, but if you must, wrap the beef tightly and freeze for up to one month. Be sure to thaw in the refrigerator before reheating gently to avoid drying out the meat.
Reheating
When reheating, use a low heat method either on the stovetop or in the microwave with a splash of water or broth to keep the beef moist. Refresh the Nam Jim Jaew sauce by stirring it before serving—it may settle or thicken slightly in the fridge but its flavor remains just as vibrant.
FAQs
What cut of beef works best for Crying Tiger Beef with Nam Jim Jaew Recipe?
Flank steak or ribeye are preferred because they are flavorful and tender, perfect for quick grilling and slicing thinly. These cuts absorb the marinade well and remain juicy, making the dish a standout.
Can I adjust the spice level in the Nam Jim Jaew sauce?
Absolutely! The chili flakes can be reduced or increased according to your taste. If you want to keep the heat mild, start with less and add more as needed. This flexibility makes the sauce accessible for all palates.
Is the toasted rice powder essential?
Yes, toasted rice powder (khao khua) is key for an authentic texture and nutty flavor. It adds a unique crunch and depth that you won’t get from any other ingredient, so it’s worth seeking out for the full experience.
Can I make this recipe vegetarian or vegan?
While the traditional recipe centers on beef and fish sauce, you can substitute with grilled mushrooms or tofu and use a soy sauce-based dipping sauce. However, it won’t have the exact traditional flavors but can still be delicious and satisfying.
How long does the marinade need to soak into the beef?
A quick 15-minute marinade at room temperature is enough to infuse the beef with flavor while keeping it tender. If you prefer, marinate for up to an hour in the fridge for a deeper taste, but avoid much longer to prevent changing the texture of the meat.
Final Thoughts
This Crying Tiger Beef with Nam Jim Jaew Recipe is one of those dishes that keeps you coming back for more. The harmony of smoky grilled beef paired with a bold, tangy dipping sauce is simply irresistible. I encourage you to give it a go—whether you’re an experienced cook or a kitchen newbie, this recipe promises to deliver a memorable meal full of authentic Thai flair. Enjoy every bite and don’t forget to share with friends!
Print
Crying Tiger Beef with Nam Jim Jaew Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
Crying Tiger Beef with Nam Jim Jaew is a flavorful Thai dish featuring tender, flavorful grilled flank steak or ribeye served with a zesty, spicy dipping sauce. The dish balances savory, tangy, and spicy flavors, enhanced by toasted rice powder for a delightful nutty crunch. Ideal for a quick and impressive weeknight meal or entertaining guests.
Ingredients
For the Beef Marinade and Cooking
- 1 pound flank steak or ribeye (flavorful & tender cut)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
For the Nam Jim Jaew Sauce
- 3 tablespoons fish sauce (salty umami depth)
- 1 tablespoon lime juice (zesty tang)
- 1 tablespoon tamarind paste (sweet-sour balance)
- 1 teaspoon sugar
- ½ teaspoon chili flakes (adjust for spice level)
- 1 tablespoon toasted rice powder (khao khua) (adds nutty crunch)
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped green onion
Instructions
- Prepare the Beef Marinade: In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon fish sauce, and 1 teaspoon sugar. Mix well until the sugar dissolves and then marinate the flank steak or ribeye with this mixture for at least 10 minutes to allow the flavors to penetrate the meat.
- Cook the Beef: Heat 1 tablespoon vegetable oil in a skillet or grill pan over medium-high heat. Once the oil is hot, add the marinated steak and cook for about 4-5 minutes on each side, or until the desired doneness is achieved. Remove the steak from the pan and let it rest for 5 minutes before slicing thinly against the grain.
- Make the Nam Jim Jaew Sauce: In a mixing bowl, combine 3 tablespoons fish sauce, 1 tablespoon lime juice, 1 tablespoon tamarind paste, 1 teaspoon sugar, and ½ teaspoon chili flakes. Stir until the sugar is fully dissolved. Add 1 tablespoon toasted rice powder, minced garlic, chopped cilantro, and chopped green onion. Mix thoroughly to create a balanced, tangy, and spicy dipping sauce.
- Serve: Arrange the sliced beef on a serving plate and drizzle or serve alongside the Nam Jim Jaew sauce. Garnish with additional cilantro or green onions if desired. Enjoy the dish accompanied by sticky rice or fresh vegetables for a complete Thai meal.
Notes
- Adjust chili flakes in the sauce to your preferred spice level.
- To make toasted rice powder, toast raw sticky rice in a dry skillet over medium heat until golden and fragrant, then grind into a coarse powder.
- Flank steak and ribeye can be substituted based on preference, but choose cuts that are tender and flavorful.
- Letting the meat rest after cooking helps keep it juicy and tender when slicing.
- Nam Jim Jaew sauce can be prepared ahead of time and stored refrigerated for up to 2 days.
