Thai Crying Tiger Beef

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Thai Crying Tiger Beef

PREP TIME: 50 MIN

COOK TIME: 20 MIN

TOTAL TIME: 1: 10 MIN

Yield: 2

Author: Chakriya's Kitchen

INGREDIENTS

For Steak

• 1.5 lb Angus Sirloin or Ribeye steaks

• 1 tbsp oyster sauce

• 1 tbsp fish sauce

• 1 tsp soy sauce

• 1/2 tsp dark soy sauce

• 1.5 tsp sugar

• 1 to 2 tbsp cooking oil

For Nahm Jim Jaew Dipping Sauce

• 3 tbsp fish sauce

• 1 1/2 tbsp tamarind concentrate

• 1 1/2 tbsp palm sugar or regular sugar

• 2 to 3 tsp toasted glutinous rice powder

• 2 tbsp lime juice

• 1/2 tsp white vinegar

• 2 tbsp shallot, finely sliced

• 1 tbsp Thai chili flakes or regular chili flakes

• 1 tbsp fresh cilantro, finely chopped

For Serving

• Sticky rice

• Fresh cucumber slices

• Fresh Cilantro

INSTRUCTIONS

• Marinate the steak with oyster sauce, fish sauce, soy sauce, dark soy sauce and sugar. Leave it to marinate for 30 minutes. For the best result, leave in the fridge overnight.

• Meanwhile, make the dipping sauce. Toast raw rice (sticky rice or jasmine rice) in a frypan over high heat and stir continually until golden brown, then grind the toasted golden-brown rice with mortar and pestle to a fine powder. Next, combine the fish sauce, tamarind concentrate, sugar, toasted glutinous rice powder, lime juice, white vinegar, shallot, chili flakes, and fresh cilantro in a bowl. Mix everything well and set the dipping sauce aside.

• In a hot frying pan, add cooking oil and marinated steak. Cook beef on each side for about 3-5 minutes to get a charred color. Take it out from the frying pan and let the beef rest for 5 minutes before slicing it.

• Finally, serve with the dipping sauce (Nahm Jim Jaew), sticky rice, cucumber slices, and cilantro.

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