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
Scale
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.
