Quick & Easy Crying Tiger Beef
Juicy tender marinated steak served with a sweet, tangy, spicy Thai dipping sauce. This quick and easy crying tiger beef is a delicious 30-minute classic Thai dish that you will forever crave! It's better-than-takeout and great for the family!
Ingredients
- 1 lb rib eye steak or strip sirloin, flat iron steak, flank steak at 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 (or brown sugar or coconut sugar)
- 1 tablespoon lime juice
- 1 tablespoon regular 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 to make tamarind paste
- 1 teaspoon uncooked glutinous rice or jasmine rice
- 1 tablespoon palm sugar finely chopped (or brown sugar or coconut sugar)
- 1 tablespoon shallots finely diced
- 1 tablespoon cilantro or coriander, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- ½ teaspoon Thai chili flakes or Korean red pepper flakes
Instructions
- In a large bowl, mix together marinade ingredients as listed above until combined. Add steaks to marinade and coat evenly. Marinate for 15 minutes at room temperature.
- In a small bowl, add tamarind pulp and hot boiling water. Dissolve the pulp with a fork. Once it's cool, use clean hands to dissolve the pulp around the seeds. Run the paste through a fine sieve to remove any pulp or seeds. This is tamarind paste. Set aside.
- In an oil-less pan on medium heat, toast rice until brown, about 3-4 minutes.
- Transfer toasted rice into a mortar and pestle, spice grinder or a high power blender. Grind the rice until it becomes toasted rice powder.
- In a small bowl, combine tamarind paste, rice powder and remaining dipping sauce ingredients as listed.
- Heat vegetable oil in a heavy bottom frying pan or cast iron skillet on medium-high heat. Sear steaks on each side for 3-4 minutes for rare steak to medium rare with internal temperature of 131-139 F with a digital thermometer. For medium well, cook for another 1 minute on each side on medium-heat until an internal temperature of 150-158 F. For well done, cook for another 2-3 minutes on medium heat on each side until an internal temperature of 158 - 212 F.
- Remove steaks from pan and let them rest on a cutting board for 10 minutes before slicing on a bias.
- Serve steak and enjoy with dipping sauce!
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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