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The Juiciest Crying Tiger Beef

Christie Lai
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 2 votes
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
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:

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.
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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