Crying Tiger Beef

A fiery Thai grilled beef with a punchy lime-chili dipping sauce that makes you cry happy tears. Ready in under 30 minutes with minimal prep.

boldsatisfyingthaibeefjuicytendercrispyweeknight

Ingredients

1
Pat the beef steak completely dry using paper towels, pressing firmly all over the surface until no moisture remains.
2
Sprinkle salt and pepper evenly across both sides of the beef, rubbing it in with your fingers so it sticks.
3
Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.
4
Slice the red chili lengthwise down the middle, then slice it crosswise into thin rings about the thickness of a coin.
5
Stir together the fish sauce, lime juice, minced garlic, and sliced chili in a small bowl until combined.
6
Heat a 12-inch skillet or grill pan over high heat until it's very hot and a drop of water sizzles away instantly, about 2 minutes.
7
Place the beef in the hot pan and leave it untouched for 3 minutes, resisting the urge to move it so a brown crust forms.
8
Flip the beef once and cook the second side for 2 minutes for medium-rare, or 3 minutes for medium, without moving it.
9
Transfer the beef to a cutting board and rest for 3 minutes—this keeps it juicy when you cut it.
10
Slice the beef against the grain (perpendicular to the long lines of muscle) into 1/4-inch-thick strips.
11
Arrange the sliced beef on a plate and place the bowl of dipping sauce on the side to spoon over each bite.

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