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Get ready for super juicy, flavor-packed Thai crying tiger beef that'll transform your dinner in just half an hour. The mix of perfectly cooked marinated steak and the zesty, hot dipping sauce makes for a mouthwatering meal your family won't stop talking about.
I whipped up this crying tiger beef when I wanted Thai food but felt too lazy to grab takeout. Everyone at home couldn't believe I made something so authentic-tasting myself! Now it's our go-to choice whenever we're in the mood for something fancy without spending forever cooking.
What You'll Need
- Ribeye steak: Gives you that amazing juiciness from its marbling, though strip sirloin, flat iron, or flank work great too
- Oyster sauce: Brings that deep savory kick that makes the marinade so good
- Palm sugar: Adds the real-deal sweetness that balances out the heat and tanginess
- Fresh lime juice: Cuts the richness and helps soften the meat
- Tamarind pulp: Creates that must-have tangy flavor you'll crave again and again
- Toasted rice powder: Adds that special nutty crunch to the dipping sauce
- Fish sauce: Gives that classic Thai salty richness you just can't swap out
- Thai chili flakes: Brings the signature heat that makes this dish unforgettable
Delicious Preparation Steps
- Marinate the Steak:
- Mix all your marinade stuff in a bowl until completely combined. Toss in your steak and coat it all over. Let it hang out for exactly 15 minutes at room temp. This timing matters since the lime juice starts working on the meat without making it too soft.
- Prepare the Tamarind Paste:
- Grab your tamarind pulp, put it in a small bowl and pour really hot water on it. Mash it up with a fork until it breaks down. When it's cool enough, use your fingers to separate any seeds. Push it through a fine strainer to get all the good stuff out. You'll end up with smooth, super-flavorful paste.
- Toast the Rice:
- Throw some uncooked rice into a completely dry pan on medium heat. Keep an eye on it and stir often as it turns golden and then light brown, about 3-4 minutes. You'll know it's done when it smells nutty and amazing. Don't burn it or it'll taste bitter.
- Create Rice Powder:
- Take your toasted rice and grind it up in a mortar and pestle, spice grinder, or blender. Don't go too crazy - you want it somewhat coarse. This texture really makes the dipping sauce special.
- Mix the Dipping Sauce:
- Throw together the tamarind paste, ground rice, and all the other sauce ingredients in a bowl. Mix everything well until the palm sugar melts completely. You want a nice balance where you can taste the sweet, sour, salty and spicy notes.
- Cook the Steak:
- Get your oil hot in a heavy pan until it's almost smoking. Drop in your marinated steak and don't touch it for 3-4 minutes per side for rare to medium-rare. If you like it more done, turn down the heat and cook longer. The initial high heat locks in all the good juices.
- Rest and Slice:
- Move your cooked steak to a cutting board and leave it alone for 10 minutes. This lets all the juicy goodness spread throughout the meat. Then slice it thinly against the grain at a slight angle to make every bite tender.
- Serve and Enjoy:
- Put your sliced beef on a plate with the dipping sauce nearby. Dip each piece in the sauce for the full crying tiger experience.
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I can't stress enough how important the toasted rice powder is. The first time I skipped it, something wasn't quite right. As soon as I added it later, the sauce completely changed, getting that awesome restaurant-quality texture and nutty taste that makes dipping so good.
Prep In Advance
You can make the dipping sauce up to three days before you need it and keep it in the fridge in a sealed container. Actually, it gets even better as it sits and the flavors mix together, so this part is great to do ahead. Just stir it well before serving since the rice powder tends to sink to the bottom.
What To Serve With It
This crying tiger beef tastes amazing with some coconut rice on the side to cool down the spicy sauce. I always throw in a fresh papaya salad for a true Thai meal. Want to go all out? Add some spring rolls or chicken satay for a complete spread that'll make your friends think they've been whisked away to Thailand.
Controlling The Spiciness
The traditional heat comes from Thai chili flakes, but you can easily adjust how fiery you want it. Just want a hint of heat? Use only ¼ teaspoon of chili flakes. Love things spicy? Bump it up to 1 teaspoon or more. Remember, you're dipping not drowning the meat in sauce, so it can be pretty potent. The rice powder helps take the edge off while adding great texture.
Easy Alternatives
Can't find tamarind pulp? Just mix 1 tablespoon lime juice with 1 teaspoon brown sugar. It's not exactly the same but gives you that sweet-tangy combo you need.
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Common Recipe Questions
- → What cut of beef works best for this meal?
You can use 1-inch thick cuts of flat iron, flank steak, strip sirloin, or rib eye for best results.
- → Can I prepare the sauce beforehand?
You can make the sauce a day early and keep it in the fridge. Just let it warm up to room temperature before you use it.
- → How do I cook the steak to medium-rare?
Cook the steak about 3-4 minutes on each side and check that the inside reads 131-139°F.
- → What can replace tamarind pulp?
If you don't have tamarind pulp, mix the same amount of lime juice with a little brown sugar to get that sweet-tart flavor.
- → Can I make this dish hotter?
You can definitely up the heat by adding extra Thai chili flakes or trying Korean red pepper flakes if you want more kick.