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Thai crying tiger steak recipe is your guide for recreating the most delicious marinated beef right in your own kitchen. This easy recipe is full of authentic Thai flavors, complete with a spicy and tangy nam jim jaew dipping sauce, perfect for every home cook.
After making this, try one of my most popular Thai beef recipes: Thai beef jerky, nam tok beef, and authentic Thai basil beef.
Crying tiger beef is a classic Thai dish featuring tender, marinated beef slices grilled over charcoal. Always served with a spicy crying tiger sauce, it’s a staple in Isan, Northeastern Thailand.What is crying tiger beef
Northeastern Thailand (Isan)
This Thai steak recipe originated in Isan, the Northeastern part of Thailand. It’s my home, a place with endless rice fields, local markets filled with the pungent aroma of fish sauce, and every dish is full of bold herbs and spices. Thai sticky rice is our daily staple, our equivalent of bread.
The grilling sessions in rural Thailand are not your average BBQ. We have nailed the art of charcoal grilling, and whenever my family comes together, our gatherings turn into a grilled pork (with moo yang and moo ping) and Thai-style grilled steak feast. When my grandfather gets his hands on a prime cut of beef, the whole street knows we’re cooking up some crying tiger steak, and everyone’s invited!
For many locals in rural Thailand beef is a luxury and a total treat. Beef is a big deal for us. A really big deal. We like to make Thai raw beef salad, Thai ground beef larb, and most of all crying tiger beef. Read more about the culture and recipes of Northeastern Thailand in my article of Issan Thai food recipes.
Crying tiger is also immensely popular in Laos. In Laos, they call it ‘ping sin nam tok’ and they pair it with jeow bee, a bitter dipping sauce. They even have their own version of chicken pad Thai which they call kua mee. Lao papaya salad is another staple made with fermented fish sauce and shrimp paste.
Thai crying tiger beef recipe
If you’re looking for a quick and easy Thai beef dish, look no further. This Thai-restaurant worthy dish comes together with just a few Thai pantry staples.
The Thai-style marinade is a mix of oyster sauce and golden mountain sauce. This duo infuses the grilled beef with a savory, umami-rich flavor. Simple yet insanely delicious.
The palm sugar balances out the savory with a subtle, caramel-like sweetness. And the black peppercorns add a spicy warmth that takes every slice of beef up a notch.
Why is it called crying tiger
Here are three interesting theories on why it’s called “crying tiger”:
- Spicy enough to make a tiger cry: The crying tiger sauce is super spicy. It’s so hot, it could make even a tiger tear up!
- Tears from the grill: When you grill the beef, the fat melts and drips down, looking like a tiger’s tears. It’s all about the juicy, fatty cuts of meat we use.
- My niece’s story: There’s a funny tale of a man who cried because his steak was so good, but then a tiger ate him and started crying too.
The name crying tiger steak remains a puzzle. I’ve asked everyone from village elders to the beef seller and my smart neighbor, but no one knows where it really came from.
Ingredients
For the exact measurements, please scroll down to the recipe card at the end of this post.
Steak marinade ingredients
- Beef – Marbled cuts of beef like sirloin or rib-eye are great for grilling. The fat melts during cooking and ensures the steak is juicy and flavorful. Filet mignon is less marbled but tender and lean. Skirt steak is thin and cooks quickly. Wagyu filet mignon has intense marbling and melts in your mouth.
- Golden mountain sauce – This Thai seasoning sauce is typically used in Thai cuisine for adding a savory, umami touch to dishes. You can find all sauces and seasonings at Asian grocery stores or markets.
- Black peppercorns – Black peppercorns add a subtle hint of spice to the marinade.
- Oyster sauce – A thick sauce often used in Thai marinades and stir-fries.
- Palm sugar – Palm sugar is preferred for its caramel-like sweetness with a richer flavor than white sugar and brown sugar.
- Garlic – Adds a pungent note and aroma.
Crying tiger sauce ingredients
- Toasted rice powder
- Thai chili flakes
- White sugar
- Fish sauce
- Lime
Cooking instructions
Thai beef marinade
Step 1: Mash up some garlic and black peppercorns with a mortar and pestle. Mix in palm sugar, Golden Mountain sauce, and oyster sauce to make the marinade. Rub this marinade all over your steak and let it sit for 30 minutes to an hour to soak up the flavors.
Jaew dipping sauce
Step 2: Make the dipping sauce by mixing fish sauce, fresh lime juice, red pepper flakes, toasted rice powder, and a little sugar in a small bowl. Add some coriander on top for extra taste.
Grill steak
Step 3: Grill the steak on a charcoal grill or a pan over medium-high heat for about 3 minutes each side, depending on how thick your steak is, to get it medium rare or as you like it. Let the steak rest a bit before cutting it into thin slices. Serve it with the steak dipping sauce.
Leftover beef? Use it in my authentic Thai basil beef recipe and Thai beef jerky recipe!
Crying tiger recipe tips and tricks
- Slice against the grain: Slice the steak against the grain to make it easier to chew – it makes your steak tender and easier on the teeth.
- Marinate for flavor: Give your weeping tiger beef some time in the marinade, between 30 minutes to an hour, to soak up all those good flavors.
- Choose the right cut: Aim for a steak with good marbling, like sirloin or rib-eye. That fat marbling is your ticket to a juicy, bite that’s a hallmark of a great Thai crying tiger steak.
- Rest after grilling: Once you’ve grilled the steak, let it rest for a few moments. This way it will be more juicy and even more delicious.
- Experiment: Experiment with flavors and ingredients. Feel free to try a variation with dark soy sauce, tamarind paste, and fish sauce.
- High heat: To get that awesome crust, grill your steak on high heat and aim for medium-rare. Just make sure not to overcook it.
How to serve suea rong hai
After your suea hong hai (Thai for crying tiger steak) has been grilled to perfection, give it time to rest. This allows the juices to redistribute and makes it juicier and extra flavorful. Then, slice it into thin, easy-to-eat strips against the grain.
Pair it with Thai sticky rice or jasmine rice and a dipping sauce like nam jim jaew or find one to suit your taste in my collection of Thai dipping sauces. Add a side of fresh vegetables like cucumber, yard long beans, Thai eggplants, and tomatoes. Garnish with finely chopped fresh herbs.
In Isan, Thai food is a communal eating experience, meant to be a moment where friends and family come together. That’s why we often serve crying tiger steak alongside a crunchy som tum Thai (green papaya salad), nam tok beef, nam tok moo, and minced pork omelette. This dish is also commonly enjoyed on its own a snack with Thai whiskey.
How to store weeping tiger
Leftovers can be kept in the fridge for up to three days. Let them come to room temperature first and make sure to store the steak in an airtight container or tightly wrapped in plastic. While the dipping sauce is best enjoyed fresh, it’ll keep well for about a week.
Reheating instructions: bring your tiger steak back to life by giving it a quick sear on a grilling pan over each side until it’s nicely warmed through. Use a cast iron skillet over medium heat if you don’t have a grilling pan.
Local Insider secret
When I went out to buy some Thai beef steak from our village’s beef vendor, she shared that the best cuts for this traditional dish fly off the shelves fast. It’s a big hit with the local youth, who gather around midnight to get their hands on these juicy slices. They love it as a late-night snack, often pairing it with Thai whiskey or beer, and believe it or not, some even like it raw!
Frequently asked questions
What to serve with crying tiger beef?
Crying tiger is traditionally served with sticky rice and a variety of fresh vegetables. Additionally, you can serve it as part of a larger meal with other side-dishes such as som tum (Thai papaya salad), larb salad, Thai omelettes, and other grilled meat.
How to cook crying tiger?
Crying tiger steak is often cooked medium-rare, and traditionally it’s grilled over charcoal. First, the meat is marinated for a few hours or overnight, then it’s grilled on high heat, after which it’s sliced against the grain.
How many calories are in crying tiger steak?
The number of calories in this beef dish vary on the ingredients, the cooking method, and the recipe used. Overall, it’s a low-calorie meal, with rather healthy ingredients. It’s often served with a side of sticky rice, which is rather high in calories.
Can I use any cut of beef?
Traditionally, crying tiger is made with a tender cut that’s well marbled. Good options are sirloin or rib-eye. Avoid tough cuts and try purchasing a cut of beef that’s good for grilling. The quality of beef will affect the taste outcome, so try to find a good cut if you can.
Can I make this in advance?
The steak is best marinated up to a day in advance. The dipping sauce can be made in advance as well, just store it in your fridge. The cooking process is best done when you’re ready to serve.
Can I make crying tiger sauce in advance?
Yes, you can definitely prepare the nam jim jaew dipping sauce for crying tiger steak in advance and keep it refrigerated for up to a week. Add fresh herbs just before serving it.
More Thai beef recipes you’ll love
- Thai ground beef lettuce wraps
- Thai black pepper beef stir-fry
- Thai beef panang curry recipe
- Thai hot and spicy beef
- Beef pad see ew
- Mookata recipe
- Pad horapa
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Thai Crying Tiger Steak Recipe
This quick and easy Thai crying tiger steak recipe is full of authentic Thai flavors, complete with a homemade dipping sauce you'll love.
Praew
Prep Time 10 minutes minutes
Cook Time 10 minutes minutes
Resting Time 30 minutes minutes
Total Time 50 minutes minutes
Cuisine Thai
Course Main Course, Salad
Serving Size 2 people
Ingredients
FOR THE STEAK
- 2 cloves garlic
- 1/2 teaspoon black peppercorns
- 1/2 tablespoon palm sugar
- 1 tablespoon golden mountain sauce
- 1.5 tablespoon oyster sauce
- 18 ounces beef a marbled cut
FOR THE DIPPING SAUCE
- 1/2 lime
- 1 tablespoon fish sauce
- 1 tablespoon white sugar
- 1/2 tablespoon dried chili flakes
- 1/2 tablespoon toasted rice powder
Instructions
THAI BEEF MARINADE
Mash up some garlic and black peppercorns with a mortar and pestle. Mix in palm sugar, Golden Mountain sauce, and oyster sauce to make the marinade. Rub this marinade all over your steak and let it sit for 30 minutes to an hour to soak up the flavors.
JAEW DIPPING SAUCE
Make the dipping sauce by mixing fish sauce, lime juice, chili flakes, toasted rice powder, and a little sugar in a small bowl. Add some coriander on top for extra taste.
GRILL STEAK
Grill the steak on a charcoal grill or a pan over medium-high heat for about 3 minutes each side, depending on how thick your steak is, to get it medium rare or as you like it. Let the steak rest a bit before cutting it into thin slices. Serve it with the dipping sauce.
Notes
- Use the nutrition card in this recipe as a guideline.
- A tender steak with marbled cut is what you need, like sirloin or rib-eye.
- Once you've grilled the steak, let it rest for a few moments.
- Slice the steak against the grain to make it easier to chew.
- Grilling over high heat is key for a delicious crust. Grill medium rare, but don't overcook it - whatever you do, don't overcook it.
