Quick & Easy Crying Tiger Beef

Quick & Easy Crying Tiger Beef

Juicy strips of steak served with a sweet, tangy, spicy Thai dipping sauce. This quick and easy crying tiger beef recipe is ready in 30 minutes with a pan (no grill required). It's a flavorful main that's both family-friendly and better-than-takeout and great for busy weeknights.

5 from 3 votes

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Prep Time 20

Cook Time 6

Total Time 26

Course Main Course

Cuisine Thai

Servings

Calories per serving 323 kcal

Ingredients

1 lb ribeye steak or sirloin / striploin / NY strip, 1-inch thick
2 teaspoon vegetable oil or any neutral oil

Steak Marinade

1 tablespoon oyster sauce or vegetarian stir-fry sauce
1 tablespoon palm sugar finely chopped (sub: brown sugar)
1 tablespoon lime juice fresh
1 tablespoon regular soy sauce or light soy sauce
2 teaspoon garlic minced
2 teaspoon vegetable oil or any neutral oil

Dipping Sauce

1 tablespoon tamarind pulp
3 tablespoon hot boiling water
1 teaspoon uncooked glutinous rice
1 tablespoon palm sugar finely chopped (sub: brown sugar)
1 tablespoon shallots finely diced
1 tablespoon cilantro finely chopped
1 tablespoon fish sauce
1 tablespoon lime juice fresh
½ teaspoon Thai chili flakes or gochugaru

Instructions

In a large bowl, combine the marinade ingredients as listed above. Evenly coat the steaks in the marinade and rest for at least 15 minutes at room temperature.
In a small bowl, combine the tamarind pulp and boiling water. Dissolve the pulp with a fork. Once cooled, dissolve the pulp around the seeds with clean hands. Run the paste through a fine sieve to remove any pulp or seeds. Set aside.
Heat a dry pan on medium heat and toast rice grains until slightly brown, about 3-4 minutes. Transfer toasted rice to a mortar and pestle, spice grinder, or a blender, and grind into a fine powder.
In a small bowl, combine the tamarind paste, rice powder, and remaining dipping sauce ingredients as listed above and set aside.
Heat vegetable oil in a heavy-bottomed frying pan or cast-iron skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side for rare to medium-rare (internal temperature 131-139°F). For medium-well, reduce the heat to medium and cook an additional minute per side (150-158°F). For well-done, continue cooking on medium heat for 2-3 extra minutes per side (158°F).
Remove the steaks from the pan and rest for 10 minutes. Slice against the grain into strips. Serve sliced steak with the dipping sauce!

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