Crying Tiger Beef
Charred Thai beef steak with a spicy, tangy dipping sauce that brings heat and flavor to every bite. Tender grilled meat paired with punchy nam pla sauce makes this a showstopping Thai classic.
- Total time
- 25 min
- Servings
- 2
- Calories
- 480
- Protein
- 48g
Ingredients
- 1 lb beef ribeye or sirloin steak
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 2 whole Thai bird's eye chilies, sliced
- 2 whole garlic cloves, minced
- 1 teaspoon palm sugar or brown sugar
- ¼ cup fresh cilantro, chopped
- 1 cup cooked sticky rice
Instructions
- 1
Make the nam pla sauce by combining fish sauce, lime juice, sliced chilies, minced garlic, and sugar in a small bowl. Stir until sugar dissolves. Set aside.
- 2
Remove beef from refrigerator 15 minutes before cooking. Pat dry with paper towels and season generously with salt and pepper on both sides.
- 3
Heat a cast iron skillet or grill to high heat until smoking hot, about 3-4 minutes.
- 4
Sear the beef 3-4 minutes per side for medium-rare, until a dark crust forms. Internal temperature should reach 130-135°F.
- 5
Transfer beef to a cutting board and rest for 5 minutes.
- 6
Slice the beef against the grain into 0.5-inch strips.
- 7
Arrange beef on a serving plate, garnish with fresh cilantro, and serve with sticky rice and the nam pla dipping sauce on the side.
Tools you’ll need
- 12-inch cast iron skillet
- meat thermometer
- cutting board
- sharp knife
- paper towels
- small mixing bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
