Quick & Easy Crying Tiger Beef
Juicy marinated steak served with a sweet, tangy, spicy Thai dipping sauce. This quick and easy crying tiger beef recipe is ready in 30 minutes. A flavorful main dish perfect for the Thai food lovers! It's better-than-takeout.
Ingredients
- 1 lb rib eye steak or strip sirloin, flat iron steak, flank steak, 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 use brown sugar or coconut sugar)
- 1 tablespoon lime juice
- 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 to make tamarind paste
- 1 teaspoon uncooked glutinous rice or jasmine rice
- 1 tablespoon palm sugar finely chopped (or use 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, combine the marinade ingredients as listed above. Evenly coat the steaks in the marinade and marinate for at least 15 minutes at room temperature.
- Make tamarind paste: In a small bowl, add tamarind pulp and hot 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 pan on medium heat and toast rice grains until slightly brown or for 3-4 minutes. Transfer toasted rice to a mortar and pestle, spice grinder or a blender and grind into a 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 on medium-high heat. Sear the steaks for 3-4 minutes per side for rare to medium-rare, or until an internal temperature of 131-139 F checked with a digital thermometer. For medium-well, reduce to medium heat and cook for 1 extra minute per side, until it internally reaches 150-158 F. For well-done, keep cooking on medium heat for 2-3 extra minutes per side, or until the internal temperature reaches 158 F.
- Remove the steaks from the pan and rest for 10 minutes before slicing against the grain into strips. Serve sliced steak 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