Thai grilled steak with spicy dipping sauce
Crying Tiger Beef
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Crying Tiger Beef
Thai grilled steak with spicy dipping sauce
★4.5(21)
Chargrilled marinated steak sliced thin and served with a fiery roasted chili and lime dipping sauce. So good it supposedly makes the tiger weep with joy.
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Suea rong hai (crying tiger) is Thai grilling at its simplest and finest—quality beef, high heat, and an incendiary dipping sauce. The name comes from the sizzling sound the meat makes on the grill.
Thai cooking achieves a remarkable balance of sweet, sour, salty, and spicy in every dish. This recipe brings those layered flavors to your home kitchen.
Ingredients
- 1.5 lbs flank or skirt steak
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 3 tbsp lime juice
- 2 tbsp fish sauce
- 1 tbsp toasted rice powder (khao khua)
Instructions
- 1
Marinate steak with oyster sauce, soy sauce, and a drizzle of oil for 30 minutes.
- 2
Make jaew sauce: mix fish sauce, lime juice, toasted rice powder, chili flakes, sliced shallots, and chopped cilantro.
- 3
Grill steak over the highest heat for 4-5 minutes per side for medium-rare.
- 4
Rest the steak for 5 minutes, then slice against the grain into thin strips.
- 5
Arrange slices on a plate with sticky rice, raw cabbage, herbs, and the jaew dipping sauce.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Flank steakRibeye
More marbled and tender but pricier
Toasted rice powderToasted sesame seeds, crushed
Different flavor but adds similar nuttiness and texture
Tips & Storage
Pro Tips
Make toasted rice powder by dry-toasting raw sticky rice until golden, then grinding to a fine powder.
Let the steak come to room temperature before grilling for even cooking.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate sliced steak for up to 3 days. Store sauce separately.
Reheating
Best served at room temperature or briefly seared in a hot pan.
Nutrition Facts
Per serving (85mg) · 4 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein36g
Carbohydrates14g
Fat8g
Fiber840mg
Sugar0g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is toasted rice powder?
- Raw glutinous rice toasted in a dry pan until golden, then ground. It adds nutty flavor and texture.
- What cut works best?
- Flank steak, skirt steak, or hanger steak all work well with this preparation.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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