Thai Crying Tiger Steak is one of the most flavorful steaks I’ve ever made and the Nam Jin Jaew dipping sauce is out of this world. Not sure why it took me so long to try this, but I’m in love!
While researching the origins of the recipe, I learned that it is called Crying Tiger Beef at one point because this was traditionally made with brisket that is so tough, even a tiger would cry while chewing it. Lucky for me, I used Ribeye and didn’t run into this problem and worry about the girls crying. Any steak should work amazing for this flavor-packed marinade!
1.5-2 pounds steak, thinner cuts are better
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon brown sugar or palm sugar
1 tablespoon lime juice
1 tablespoon of water
4 garlic cloves, smashed
1 teaspoon black pepper
2 tablespoons oil
Nam Jin Jaew Dipping Sauce:
2 tablespoons tamarind concentrate
1.5 tablespoon fish sauce, more to taste
1/2 lime, juiced
1 tablespoon palm sugar
1 shallot, thinly sliced
1 tablespoon chili flakes, more for extra spice
1 tablespoon Jasmine Rice or Sticky Rice, toasted and grounded
handful cilantro, finely chopped
Marinate Steaks – Make the marinade and marinate the steak(s) in a shallow baking dish for at least 2 hours.
Make Nam Jin Jaew Dipping Sauce – In a small mixing bowl, add all the Nam Jin Jaew dipping sauce ingredients and mix until fully combined. Set aside.
Sear Steaks – Sear room temperature steaks over medium-high heat on a skillet for 3-4 minutes a side until the steak reaches desired temperature.
Serve Steaks – Slice the steaks into thin strips and serve with hot steamed rice. sliced cucumber, and Nam Jin Jaew dipping sauce.
- Use whatever beef cut you like or have available. For tougher beef cuts like London broil or brisket, make sure to slice thin slices and against the grain.
- Adjust the Nam Jin Jaew dipping sauce according to taste.