Crying tiger beef is the Thai grilled steak with the spicy-tangy dipping sauce called nam jim jaew. Sirloin gets a quick sweet-salty marinade, grills over high heat for a smoky char, slices thin against the grain, and gets dunked into a sauce made from toasted ground rice, fish sauce, lime, palm sugar and chili flakes. Thirty minutes from cold steak to dinner.
Fun fact: the name “crying tiger” (suea rong hai) comes from an old joke — the meat is so good that even tigers would weep with joy. Some say it’s because the fat from grilling drips and “cries” on the flames. Either way, the dish is signature Isaan cuisine from northeast Thailand, where grilling and toasted rice powder are both regional specialties.
Why this recipe works
TOASTED RICE POWDER. Khao khua — jasmine rice toasted dry in a pan until deep golden, then ground. This is the soul of the dipping sauce. Cannot skip.
HIGH HEAT, MEDIUM RARE. Sirloin or flank cooks fast and stays tender only if you don’t push past medium. Pull at 130°F internal for medium rare.
REST AND SLICE THIN. Rest 8 minutes after grilling. Slice across the grain, 1/4 inch thick. Thick slices = chewy; thin = tender.
Ingredients
Serves 4.
Beef + marinade:
1.5 lbs (680 g) sirloin or flank steak (1 inch thick)
2 tbsp oyster sauce
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp brown sugar
1 tbsp neutral oil
2 cloves garlic, minced
1/2 tsp black pepper
Toasted rice powder (khao khua):
3 tbsp uncooked jasmine rice
Nam jim jaew dipping sauce:
3 tbsp fish sauce
Juice of 2 limes
2 tbsp brown sugar or palm sugar
1-2 tbsp Thai chili flakes (start with 1, add more if you want heat)
2 tbsp finely chopped shallot
2 tbsp chopped cilantro
1 tbsp chopped green onion
All of the toasted rice powder above
Serve with:
Sticky rice (or jasmine rice)
Fresh cilantro and Thai basil
Cucumber and tomato wedges
Lime wedges
Instructions
Step 1: Marinate the beef
Combine oyster sauce, soy sauce, fish sauce, brown sugar, oil, garlic, and black pepper. Rub all over the steak. Let it sit at room temperature for 30 minutes (or refrigerate up to 24 hr).
Step 2: Toast the rice
Heat a dry skillet over medium. Add uncooked jasmine rice. Stir constantly for 5-7 minutes until the grains turn deep golden brown and smell nutty. Don’t burn (acrid bitter).
Step 3: Grind the rice
Cool toasted rice 2 minutes, then grind to a coarse powder in a mortar and pestle or spice grinder. Should look like coarse sand — NOT flour. This is khao khua.
Step 4: Make nam jim jaew
In a small bowl, whisk fish sauce, lime juice, and brown sugar until sugar dissolves. Stir in chili flakes, shallot, cilantro, green onion, and ALL the rice powder. Taste — should be sour first, then salty, then sweet, with heat lingering. Adjust.
Step 5: Grill the beef
Preheat grill or cast iron pan to HIGH. Cook steak 3-4 minutes per side for 1-inch thick medium rare (130°F internal). Don’t move it once it’s down — you want crust.
Step 6: Rest, slice, serve
Rest steak 8 minutes covered loosely. Slice ACROSS the grain in 1/4-inch slices. Fan out on a platter. Serve nam jim jaew alongside for dipping. Sticky rice on the side.
Nutrition information
Calories: 380 kcal per serving
Protein: 44 g
Carbohydrates: 12 g
Fat: 16 g
Sodium: 1,420 mg
Iron: 28% DV
Pro tips for the best crying tiger beef
Mortar and pestle wins. Grinding rice in a mortar and pestle gives a better coarse texture than a spice grinder. If using a grinder, pulse — don’t run continuously.
Skirt steak also works. Skirt, hanger, and flat iron are all great here. Treat them like flank — high heat, medium rare, slice across the grain.
Sticky rice IS the dip vehicle. Roll a ball of sticky rice in your fingers, mash it against a slice of beef, dunk in nam jim jaew. That’s the move.
Make the rice powder in bulk. Toast 1 cup of rice, grind, store in a jar 2 months. Use on grilled meats, salads (larb), or rice bowls.
Frequently asked questions
What if I can’t find jasmine rice?
Any long-grain white rice works for toasting — basmati is the next-best swap. Don’t use brown rice (different flavor).
Can I make this without a grill?
Yes — cast iron pan over high heat with a smoking-hot surface gets you 80% there. Open a window. Or use broiler 4 inches from element.
How spicy is this?
1 tbsp chili flakes is mild-medium. 2 tbsp is properly spicy. You can also pass extra chili flakes at the table.
What goes with this?
Sticky rice is traditional. Also great with jasmine rice, Thai cucumber salad (yum taeng kwa), or sliced raw cabbage and herbs.
How do I store leftovers?
Steak: 3 days fridge, slice cold for salad. Sauce: 2 days, no longer (herbs go limp). Don’t freeze either.
