Ingredients
Crying Tiger Beef Marinade
- 1-1.5 lbs Ribeye or your favorite cut of steak
- 1 tablespoon Fish Sauce
- 1 tablespoon Seasoning Sauce
- 1 tablespoon Oyster Sauce
- 1 tablespoon Neutral Oil
- 1 tablespoon Lime Juice
- 1 teaspoon Mushroom Seasoning or Chicken Powder
- ¼ tablespoon Palm Sugar or white or brown sugar
- ¼ teaspoon Black Pepper
Nam Jim Jeaw (Crying Tiger Dipping Sauce)
- 1 tablespoon Tamarind Paste
- 1 tablespoon Fish Sauce
- 1 teaspoon Palm Sugar (chopped)
- 2 teaspoons Roasted Rice Powder
- 1-2 teaspoons Thai Chili Flakes (optional)
- 1 tablespoon Lime Juice
- 1 tablespoon Shallots (thinly sliced)
- 5 stems Cilantro (chopped)
Instructions
- Prepare the Marinade: In a mixing bowl, combine fish sauce, seasoning sauce, oyster sauce, neutral oil, lime juice, mushroom seasoning or chicken powder, palm sugar, and black pepper. Whisk everything together until the sugar dissolves and the mixture is well blended.
- Marinate the Beef: Place the ribeye steak in the marinade, ensuring it is fully coated. Cover and refrigerate for at least 1 hour, preferably 2-3 hours, to allow the flavors to penetrate the meat.
- Prepare Nam Jim Jeaw Sauce: In a small bowl, combine tamarind paste, fish sauce, palm sugar, roasted rice powder, and Thai chili flakes if using. Stir well until the sugar dissolves. Add lime juice, sliced shallots, and chopped cilantro. Mix gently to combine and set aside for the flavors to meld.
- Grill the Steak: Preheat a grill or grill pan over medium-high heat. Remove the steak from the marinade, letting excess drip off. Grill the steak for about 3-4 minutes per side for medium-rare, or until desired doneness, depending on thickness.
- Rest and Slice: Transfer the steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute. Slice against the grain into thin strips.
- Serve: Arrange the sliced steak on a platter and serve with Nam Jim Jeaw dipping sauce on the side. Garnish with extra cilantro if desired and enjoy immediately.
Notes
- Marinate the steak longer for more intense flavor.
- If you don’t have roasted rice powder, you can toast sticky rice in a dry pan until golden and then grind it finely.
- Adjust chili flakes in the dipping sauce to your preferred spice level.
- Use high-quality ribeye or any tender steak for the best texture.
- Letting the steak rest after grilling ensures juiciness.
- This dish pairs well with sticky rice or steamed jasmine rice.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
