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    Home » Recipes » Mains

    Crying Tiger Beef

    Last Modified: February 23, 2023 - Published by: christieathome

    Jump to Recipe Print Recipe

    Crying Tiger Beef (Suea Rong Hai). Juicy thin strips of marinated steak served with a delicious spicy Thai dipping sauce that is sweet and tangy.

    Crying Tiger Beef

    A delicious 30-minute classic Thai dish that you will forever crave! This is by far my all-time favorite way to cook beef steak. It is served at many Thai restaurants with a spicy sauce made with fresh herbs.

    Crying Tiger Beef

    The Thai Name is Suea Rong Hai. This Thai food originates from the Northeastern part of Thailand. The catchy name of this delicious dish is what caught my eye. I always wondered why this popular Thai dish is about making a tiger cry. But after a quick google, I learned why:

    Why is it called Crying Tiger Beef?

    There are various stories for the curious name of this dish. The most popular version is as the grilled beef cooks, the melting fat from the muscle fibers causes the dripping fat to look like tears. Therefore, the Thai people call it "Crying Tiger Beef". To be clear, there is NO tiger meat in this recipe!

    Crying Tiger Beef

    What sauce is on crying tiger beef?

    A hot dipping sauce that gives the steak extra flavors! A sweet sour sauce with a spicy kick - the best part!

    The crying tiger sauce recipe consists of the key ingredients: tamarind paste, toasted rice flour (both of which we will make), palm sugar or brown sugar, shallots, cilantro or coriander, fish sauce, lime juice, and Thai red pepper flakes or Thai chilli flakes.

    Nam Jim Jaew

    Ingredients

    The main ingredients are needed for Thai Crying Tiger Steak and the Nam Jim Jeaw spicy dipping sauce. Please scroll down to recipe card for full measurements.

    Crying Tiger Beef

    Note: The Asian market will carry most of these ingredients. You may also find them at your select local grocery store or online, like on Amazon, depending on your country. 

    • Rib eye steaks or sirloin steaks, about 1 inch thick at room temperature
    • Neutral oil

    Simple Marinade:

    • Oyster sauce
    • Palm sugar, or brown sugar or coconut sugar
    • Lime juice
    • Regular soy sauce
    • Garlic
    • Neutral oil

    Nam Jim Jaew Dipping Sauce:

    • Tamarind pulp to make our tamarind sauce. You may use tamarind concentrate but please add this last to the sauce and add to taste since this is different from tamarind paste.
    • Hot boiling water, to make tamarind paste
    • Uncooked sticky rice aka glutinous rice, or jasmine white rice (for roasted rice powder)
    • Palm sugar, or brown sugar or coconut sugar
    • Shallots
    • Cilantro, aka coriander leaves
    • Fish sauce
    • Fresh lime juice
    • Thai chili flakes

    Recommended equipment:

    • heavy bottom frying pan, non-stick recommended
    • mortar and pestle or spice grinder

    How to Make Crying Tiger Beef

    In a large bowl, mix together Marinade ingredients (as listed) until combined. Mix marinade into steaks and let them marinate as you prepare the sauce.

    In a small bowl with tamarind pulp, add hot boiling water.

    With a fork, dissolve the pulp. Once water is cool enough to touch, use hands to further dissolve the pulp around the seeds. Run the paste through a fine sieve. Scrape the back of the sieve. This is tamarind paste.

    In an oil-less pan on medium heat, toast rice until brown - 3-4 minutes.

    Transfer toasted rice into a mortar and pestle. Grind the rice until it becomes toasted rice powder.

    Add in tamarind paste and remaining Dipping Sauce ingredients into the mortar and mix well.

    In a heavy bottom frying pan or cast iron skillet on medium-high heat, add oil. Once oil is hot, sear steaks on each side for 3-4 minutes for a rare steak to medium rare. Cook until each side is charred and an internal temperature of 131-139 F.

    Note:

    • For medium well, after searing for 3-4 minutes on each side, reduce to medium heat and cook for another 1 minute on each side until you reach an internal temperature of 150-158 F.
    • For well done, after searing for 3-4 minutes on each side, reduce to medium heat and cook for another 2-3 minutes on each side until you reach an internal temperature of 158 - 212 F.

    Remove steaks from pan and let them rest on a cutting board for 10 minutes before slicing.

    Crying Tiger Beef

    Serve and enjoy with dipping sauce!

    FAQ

    What to serve with Crying Tiger Beef?

    This dish is usually served with cabbage or lettuce with cucumbers and sticky rice or jasmine rice.

    What cuts of beef steak can I use?

    Rib eye, sirloin, New York striploin are the better cuts recommended. You may use beef brisket, but it will be more tough to chew so I highly suggest sticking with the aforementioned cuts for this recipe.

    Can I use a griddle pan or grill for this recipe?

    Yes!

    Other Thai Recipes You May Enjoy!

    • Thai Garlic Fried Shrimp
    • Pad Woon Sen
    • Chicken Pad Thai
    • Thai Spicy Basil Fried Rice
    • Thai Drunken Noodles

    The Juiciest Crying Tiger Beef

    christieathome
    Crying Tiger Beef (Suea Rong Hai). Juicy thin strips of marinated steak served with a delicious spicy Thai dipping sauce that is sweet and tangy.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 6 mins
    Total Time 26 mins
    Course dinner, lunch, Main Course
    Cuisine thai
    Servings 4
    Calories per serving 323 kcal

    Ingredients
      

    • 1 lb rib eye steak or sirloin (1-inch thick)
    • 2 teaspoon avocado oil or any neutral oil for cooking

    Marinade:

    • 1 tablespoon oyster sauce
    • 1 tablespoon palm sugar finely chopped (or brown sugar)
    • 1 tablespoon lime juice
    • 1 tablespoon regular soy sauce all-purpose kind (not light soy sauce or dark soy sauce)
    • 2 teaspoon garlic minced
    • 2 teaspoon avocado oil or any neutral oil for cooking

    Dipping Sauce:

    • 1 tablespoon tamarind pulp
    • 3 tablespoon hot boiling water to make tamarind paste
    • 1 teaspoon uncooked glutinous rice or jasmine rice
    • 1 tablespoon palm sugar finely chopped (or brown sugar)
    • 1 tablespoon shallots finely diced
    • 1 tablespoon cilantro finely chopped
    • 1 tablespoon fish sauce
    • 1 tablespoon lime juice
    • ½ teaspoon Thai chili flakes or red chili flakes/red pepper flakes

    Instructions
     

    • In a large bowl, mix together Marinade ingredients (as listed) until combined. Mix marinade into steaks and let them marinate as you prepare the sauce.
    • In a small bowl with tamarind pulp, add hot boiling water.
    • With a fork, dissolve the pulp. Once water is cool enough to touch, use hands to further dissolve the pulp around the seeds. Run the paste through a fine sieve. Scrape the back of the sieve. This is tamarind paste.
    • In an oil-less pan on medium heat, toast rice until brown - 3-4 minutes.
    • Transfer toasted rice into a mortar and pestle. Grind the rice until it becomes toasted rice powder.
    • Add in tamarind paste and remaining Dipping Sauce ingredients into the mortar and mix well.
    • In a heavy bottom frying pan or cast iron skillet on medium-high heat, add oil. Once oil is hot, sear steaks on each side for 3-4 minutes for a rare steak to medium rare. Cook until each side is charred and an internal temperature of 131-139 F. See Notes for Medium Well and Well Done.
    • Remove steaks from pan and let them rest on a cutting board for 10 minutes before slicing.
    • Serve and enjoy with dipping sauce!

    Notes

    Medium Well to Well Done

    For medium well, after searing for 3-4 minutes on each side, reduce to medium heat and cook for another 1 minute on each side until you reach an internal temperature of 150-158 F.
    For well done, after searing for 3-4 minutes on each side, reduce to medium heat and cook for another 2-3 minutes on each side until you reach an internal temperature of 158 - 212 F.

    FAQ

    What cuts of beef steak can I use?
    Rib eye, sirloin, New York striploin are the better cuts recommended. You may use beef brisket, but it will be more tough to chew so I highly suggest sticking with the aforementioned cuts for this recipe.
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    mortar and pestle
    Large Non-Stick Pan
    Tongs
    Measuring Set
    Cutting Board
    Chef's Knife
    Cooking thermometer
    Nutrition
    Calories: 323kcal | Carbohydrates: 12g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 69mg | Sodium: 805mg | Potassium: 383mg | Fiber: 1g | Sugar: 6g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg
    Course dinner, lunch, Main Course
    Cuisine thai
    Keyword crying tiger beef recipe, crying tiger beef sauce, crying tiger beef thai, how to make crying tiger beef, premium crying tiger beef, thai crying tiger beef, what to serve with crying tiger beef, why is it called crying tiger beef

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      Recipe Rating




    1. Colleen

      February 24, 2023 at 12:55 am

      5 stars
      I’m quite excited to make this! Have been in Thailand for 2 months. I was wondering, have you been able to find palm sugar at home? If so, where?

      Reply
      • christieathome

        February 24, 2023 at 8:58 pm

        Hi Colleen, I am excited for you to make it as well and I hope you enjoy it! I found my palm sugar in an Asian grocer called T&T Supermarket 🙂 They come in circular dome pucks. Good luck!

        Reply
    2. Colleen

      February 24, 2023 at 12:59 am

      Oh..I'm Canadian as well, so please name the stores I may find it, as I may just have one in my area. I'm in Ontario!

      Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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