Quick Easy Crying Tiger Beef (Print)
Tender steak marinated and served with spicy, tangy Thai sauce—ready in under 30 minutes for an easy meal.
# Ingredients:
→ Steak
01 -
450 g ribeye steak or strip sirloin or flat iron or flank steak, approximately 2.5 cm thick
02 -
10 ml vegetable oil or other neutral oil
→ Marinade
03 -
15 ml oyster sauce or vegetarian stir-fry sauce
04 -
13 g palm sugar, finely chopped, or brown sugar or coconut sugar
05 -
15 ml lime juice
06 -
15 ml soy sauce
07 -
10 g garlic, minced
08 -
10 ml vegetable oil or neutral oil
→ Dipping Sauce
09 -
15 g tamarind pulp
10 -
45 ml hot boiling water
11 -
3 g uncooked glutinous rice or jasmine rice
12 -
13 g palm sugar, finely chopped, or brown sugar or coconut sugar
13 -
10 g shallots, finely diced
14 -
10 g cilantro or coriander, finely chopped
15 -
15 ml fish sauce
16 -
15 ml lime juice
17 -
1 g Thai chili flakes or Korean red pepper flakes
# Steps:
01 -
In a mixing bowl, thoroughly combine oyster sauce, palm sugar, lime juice, soy sauce, minced garlic, and vegetable oil until sugar is dissolved.
02 -
Coat steak evenly with marinade mixture. Cover and set aside at room temperature for 15 minutes.
03 -
Place tamarind pulp in a small bowl and add boiling water. Stir with a fork until dissolved. Once cool, use your hands to fully extract paste from seeds, then strain through a fine sieve. Reserve smooth tamarind paste.
04 -
In a dry pan over medium heat, toast rice for 3-4 minutes until deep golden. Transfer to a mortar and pestle or grinder and process into a fine powder.
05 -
In a bowl, combine tamarind paste, toasted rice powder, palm sugar, shallots, cilantro, fish sauce, lime juice, and chili flakes. Stir until sugar dissolves and set aside.
06 -
Heat vegetable oil in a heavy skillet over medium-high heat. Sear steaks for 3-4 minutes per side for rare to medium-rare (internal temperature 55-59°C). For medium-well, cook 1 additional minute per side (65-70°C). For well-done, cook 2-3 minutes extra per side (70-100°C).
07 -
Transfer steak to a cutting board and rest for 10 minutes. Slice thinly against the grain at a bias.
08 -
Arrange sliced steak on a platter and present with dipping sauce alongside.
# Notes:
01 -
Resting steak after cooking ensures juiciness and optimal tenderness.
02 -
Grind toasted rice to a fine texture to enhance the sauce’s authentic flavor.