Quick Easy Crying Tiger Beef

Juicy marinated steak, caramelized on the outside and tender inside, is sliced and dipped into a sweet tangy spicy Thai sauce for a dish that bursts with flavor. This quick and easy crying tiger beef recipe delivers restaurant quality in under 30 minutes and is a favorite for busy weeknights when you want something bold without fuss

I still remember the first time I made this recipe for my family. There were barely any leftovers and everyone wanted extra sauce. Now it is our go to for quick delicious dinners

Ingredients

• Rib eye steak or strip sirloin flat iron steak or flank steak at one inch thick: These cuts cook up juicy and tender. Pick a well marbled piece for best flavor and texture
• Vegetable oil or any neutral oil: This keeps the steak from sticking and helps with the sear. Go for fresh oil without any strong smell
• Oyster sauce or vegetarian stir fry sauce: Adds savory depth to the marinade. If you can find real oyster sauce go for it but vegetarian works for plant based preferences
• Palm sugar finely chopped or brown sugar or coconut sugar: Adds sweetness that balances the spicy tangy notes. Look for unrefined sugar for richer flavor if available
• Lime juice: Freshly squeezed is key for brightness. The aroma makes all the difference
• Regular soy sauce: Lends salt and umami Keep it simple with regular not low sodium for full flavor
• Garlic minced: Fresh as possible for bold aroma and bite
• Tamarind pulp: This gives the dipping sauce its sour punch. Look for blocks or paste in the international aisle
• Hot boiling water: To dissolve tamarind pulp properly
• Uncooked glutinous rice or jasmine rice: For making the signature toasted rice powder which adds crunch and nutty aroma
• Shallots finely diced: Brings subtle sweetness and extra layers to the sauce Select ones that feel firm and smell fresh
• Cilantro or coriander finely chopped: Offers herbal freshness. Go for perky bunches with vibrant leaves
• Fish sauce: Delivers authentic Thai saltiness. If avoiding fish use extra soy sauce
• Thai chili flakes or Korean red pepper flakes: For heat Use to taste and adjust depending on spice tolerance

Step-by-Step Instructions

Prepare the Marinade:

In a large bowl mix together oyster sauce palm sugar lime juice soy sauce garlic and vegetable oil until well combined. Add steaks and turn to coat each piece thoroughly. Let them marinate at room temperature for fifteen minutes so the flavors sink in

Make the Tamarind Paste:

In a small bowl combine tamarind pulp with hot boiling water. Use a fork to break up the pulp then let it cool. Gently squeeze and mix by hand to dissolve remaining pulp from seeds. Strain through a fine sieve to get smooth tamarind paste and set aside

Toast and Grind the Rice:

Heat a clean dry pan over medium heat. Add uncooked rice and cook stirring often for three to four minutes until fragrant and deeply golden. Remove from heat immediately

Crush Rice into Powder:

Transfer toasted rice into a mortar and pestle a spice grinder or a high powered blender. Grind until it becomes a coarse powder. This adds crunch to your dipping sauce

Mix the Dipping Sauce:

In a small bowl stir together tamarind paste toasted rice powder shallots cilantro palm sugar fish sauce lime juice and chili flakes. Mix until everything dissolves and the sauce looks glossy

Sear the Steak:

Heat your heavy skillet or frying pan over medium high and add a splash of oil. When hot lay in each steak and let it cook three to four minutes per side for rare to medium rare. Aim for an internal temperature between one hundred thirty one and one hundred thirty nine Fahrenheit. For medium well add another one minute per side and for well done go up to an extra two or three minutes per side

Rest and Slice the Steak:

Transfer steaks to a clean cutting board and let them rest for ten minutes. Slice against the grain on a bias for the most tender pieces

Serve with Sauce:

Arrange steak slices on a platter and serve alongside the dipping sauce. Each bite dipped is a blast of sweet sour salty and heat

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The toasted rice powder is my favorite part of this recipe. Its subtle nutty crunch really transforms the dipping sauce and my family always asks for a little extra on the side just to sprinkle on everything

Storage Tips

Keep leftover steak and dipping sauce in separate airtight containers in the refrigerator. The steak stays tender for up to three days and is easy to reheat just a quick sear in a hot pan brings it back to life. The sauce can last even longer and pairs well with other proteins or grilled veggies

Ingredient Substitutions

No tamarind Find bottled tamarind concentrate in the international aisle or mix equal parts lime juice and vinegar for a quick fix. Out of palm sugar use brown sugar or coconut sugar whatever you have handy. For a vegetarian version swap fish sauce for soy sauce and oyster sauce for a plant based alternative

Serving Suggestions

Serve the steak on a bed of jasmine rice or alongside sticky rice to capture every drip of sauce. Add cucumber slices or simple lettuce leaves on the side for a crisp refreshing bite between spicy mouthfuls

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Cultural Context

Crying tiger beef also known as suea rong hai is a beloved Thai street food often enjoyed at barbecues and gatherings. Its playful name comes from the legend that the dish is so tasty it could make a tiger cry. The toasted rice and dipping sauce are signature touches that set it apart from Western grilled steak

Recipe FAQs

→ What cut of beef works best for this dish?

Rib eye, strip sirloin, flat iron, or flank steak all work well, as they are tender and absorb marinades effectively.

→ How long should the steak be marinated?

Fifteen minutes is enough to infuse flavor, but for deeper taste, you can marinate for up to an hour in the fridge.

→ What makes the dipping sauce unique?

The combination of tamarind, toasted rice powder, lime, fish sauce, and chili flakes creates a tangy, spicy depth.

→ How do I achieve the perfect steak doneness?

Sear the steak for 3–4 minutes per side for medium rare, adjusting based on thickness and desired doneness.

→ Can substitute ingredients be used in the marinade?

Yes—brown or coconut sugar for palm sugar and vegetarian stir-fry sauce in place of oyster sauce work well.

→ What is the purpose of the toasted rice powder?

It adds nuttiness and a subtle crunch to the dipping sauce, enhancing texture and aroma in the final dish.