Bold Crying Tiger Steak

This mouthwatering Thai Crying Tiger steak brings top-notch restaurant taste with hardly any fuss. When juicy seared beef meets zesty dipping sauce, you'll get an amazing meal that perfectly balances sweet, sour, salty and spicy elements in classic Thai style.

I stumbled upon this dish while backpacking through Thailand and I've tweaked it countless times for dinner gatherings. Whenever friends try that first sauce-dipped bite, I watch their faces light up with surprise and joy.

Ingredients

• Ribeye steak: Gives you that ideal fat marbling for the dish. As it cooks, the fat melts away making everything super tender
• Oyster sauce: Brings deep savory flavor to the mix. Try to grab brands that list oysters first for the best taste
• Palm sugar: Adds those warm sweet notes. Dark brown sugar works okay if you can't find the real thing
• Tamarind pulp: Gives that must-have tanginess. You'll find the blocks at Asian stores for the most genuine flavor
• Rice powder: Makes the sauce thicker with a slight nutty taste. Making your own really transforms the dish
• Thai chili flakes: Bring the signature kick. You can add more or less depending on how hot you want it

Step-by-Step Instructions

Marinate the Steak:

Mix together oyster sauce, palm sugar, lime juice, soy sauce, crushed garlic and oil in a container. Stir until the sugar breaks down completely. Put the steak in and rub the mixture all over, making sure it covers everything. Let it sit for 15 minutes at room temp so the meat can soak up flavors and warm up a bit for better cooking.

Prepare Tamarind Base:

Pour hot water on tamarind pulp in a cup. Let it sit about 2 minutes until it gets soft enough to mash easily. Use your fingers to work through it, pulling the flesh away from seeds and strings. Push it through a strainer to get just the smooth paste. This makes the tangy base of your dipping sauce.

Toast Rice Powder:

Put uncooked rice in a clean, dry pan over medium flame. Keep moving it around so it doesn't burn, watching for a golden color and nutty smell that takes roughly 3-4 minutes. Crush it right away while warm into fine powder using whatever grinder you have. This freshly toasted rice gives both texture and a hint of smokiness to your sauce.

Create Dipping Sauce:

Mix your tamarind paste, ground rice, palm sugar, chopped shallots, fresh cilantro, fish sauce, lime juice and chili flakes in a bowl. Mix thoroughly until sugar melts and everything blends well. Let it stand at least 5 minutes so the flavors can come together. You want a nice balance where no single taste takes over.

Sear the Steak:

Get a heavy pan super hot, nearly smoking. Add a bit of oil then carefully lay down your marinated steak. Don't move it for 3-4 minutes so it forms a rich brown crust. Flip and do the same on the other side. The intense heat turns the sugars in the marinade all caramely and locks in all the juices.

Rest and Slice:

Move your cooked steak to a board and leave it alone for 10 minutes. This key step lets all the juices move back through the meat. Cut it thin across the grain at a slight angle to make it extra tender. Arrange the slices on a plate with the dipping sauce nearby for a great presentation.

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Fantastic Beef Cuts for Crying Tiger

Though ribeye is the classic choice for this dish, any nicely marbled beef works great. Flat iron steak gives amazing flavor for less money, making it perfect for regular weeknight meals. Flank steak needs to sit in the marinade longer, around 2 hours, but pays off with wonderful texture. Whatever you pick, stick with 1 inch thickness for the best cooking results and try to get good quality meat since it really is the main attraction here.

Serving Suggestions

In Thailand folks usually enjoy Crying Tiger with sticky rice that helps cool down the spicy dipping sauce. A basic cucumber salad makes a refreshing side. For a full Thai feast, you might start with green papaya salad or hot and sour soup. Always put out extra lime wedges and more chili flakes so everyone can adjust the flavor to their liking. This dish easily works for bigger groups too.

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Storage Information

You can keep the cooked beef in the fridge for up to 3 days if it's in a sealed container. For the juiciest results, only slice what you'll eat right away and store any leftover pieces whole. The dipping sauce stays good in the fridge for about a week, though it tastes best within the first 2 days. If your sauce gets too thick after chilling, just add a splash of lime juice or water to thin it out. Don't ever freeze the sauce as it'll mess up the texture.

Quick Ingredient Substitutions

Can't find tamarind pulp? Try mixing 2 teaspoons of Worcestershire sauce with 1 teaspoon lime juice for a similar tang. No fish sauce around? Go with light soy sauce plus a tiny bit of anchovy paste. Plain jasmine rice works just fine for making toasted rice powder if you can't get glutinous rice. Want a meat-free version? Swap the ribeye with grilled king oyster mushrooms cut into steak shapes and use soy sauce with a bit of mushroom powder instead of fish sauce to get that savory kick.

Frequently Asked Questions

→ What’s the best beef cut for the dish?

Any steak with good fat marbling, like rib eye, strip sirloin, flat iron, or flank steak, works great. For budget-friendly options like flank steak, marinate longer. Rib eye offers the richest taste.

→ What’s special about roasted rice powder?

This fragrant ingredient (khao khua) is made by dry-toasting raw rice until golden, then grinding into a powder. Its nutty, aromatic flavor thickens and elevates the sauce into something unique.

→ Can I tone down the spice level?

Sure! Just reduce or skip the Thai chili flakes in the sauce. Add a tiny pinch to start and adjust to how you like it. If you want more heat, serve chili on the side.

→ What pairs nicely with this meal?

Sticky rice, papaya salad, or fresh veggies like cucumber and Thai basil are classics. Want a complete Thai dinner? Add a light soup like tom yum for variety.

→ Can I make the sauce early?

Definitely, you can mix it up to three days before. Store it in the fridge in a sealed container for the flavors to blend better. Just stir and bring it back to room temp before serving since rice powder may settle.

→ Any vegetarian swap suggestions?

Use tofu, seitan, or big portobello mushrooms instead of beef. Marinate the same way, but substitute vegetarian soy sauce for the fish sauce and skip oyster sauce. Adjust cooking times to fit the meat alternative.