Description
Crying Tiger Beef with Nam Jim Jaew Sauce is a vibrant Thai-inspired dish featuring tender, marinated beef steak served with a tangy, spicy dipping sauce made from tamarind, lime, and chili flakes. This recipe bursts with bold flavors from garlic, ginger, fish sauce, and toasted glutinous rice, creating a perfect balance of sweet, sour, and savory notes. Perfect for a quick, flavorful dinner for four.
Ingredients
Scale
Beef and Marinade
- 1 pound Beef Steak (no more than 1-inch thick)
- 3 tablespoons Oyster Sauce
- 2 tablespoons Fish Sauce (reduced-sodium for healthier option)
- 2 cloves Garlic (grated)
- 1 tablespoon Ginger (grated) (fresh ensures maximum potency)
- 1 teaspoon White Pepper (black pepper can be substituted)
Nam Jim Jaew Sauce
- 1/4 cup Glutinous Rice (toasted)
- 2 tablespoons Lime Juice (fresh lime is best)
- 2 tablespoons Tamarind Paste (or mix lime juice and sugar as a substitute)
- 1 tablespoon Evaporated Cane Sugar (can be replaced with brown sugar)
- 1 teaspoon Chili Flakes (adjust to taste)
- 1 tablespoon Cilantro (or Mint)
- 2 tablespoons Scallion (can use chives)
- 1 tablespoon Shallot (optional)
Instructions
- Prepare the Beef Marinade: In a bowl, combine oyster sauce, fish sauce, grated garlic, grated ginger, and white pepper. Add the beef steak and coat thoroughly. Let it marinate for at least 15 minutes to absorb the flavors.
- Toast the Glutinous Rice: Heat a dry skillet over medium heat and add the glutinous rice. Toast until golden brown and fragrant, stirring constantly to prevent burning. Remove from heat and allow to cool, then grind into a coarse powder using a mortar and pestle or spice grinder.
- Make the Nam Jim Jaew Sauce: In a mixing bowl, combine the toasted rice powder, lime juice, tamarind paste, evaporated cane sugar, chili flakes, finely chopped cilantro, scallion, and shallot if using. Mix well until the sugar dissolves and the sauce is balanced between spicy, sour, and sweet.
- Cook the Beef: Heat a grill pan or skillet over high heat. Remove the beef from the marinade and cook for about 3-4 minutes per side or until medium-rare to medium, adjusting time for thickness and preference. Let the steak rest for a few minutes before slicing.
- Serve: Slice the beef into bite-sized pieces against the grain and place on a serving platter. Serve alongside the Nam Jim Jaew sauce for dipping. Garnish with extra cilantro or scallion if desired.
Notes
- Use fresh lime juice and tamarind paste for authentic flavor.
- Adjust chili flakes according to your preferred spice level.
- Resting the beef after cooking helps to retain juices and improve tenderness.
- For a gluten-free option, ensure oyster sauce used is gluten-free or substitute with tamari.
- This dish pairs well with steamed jasmine rice or fresh vegetables.
