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Quick & Easy Crying Tiger Beef Recipe

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4.4 from 3 reviews

Quick & Easy Crying Tiger Beef is a flavorful Thai-style grilled steak dish featuring marinated ribeye served with a tangy, spicy tamarind dipping sauce. This recipe delivers tender, juicy beef with a perfect balance of savory, sweet, and sour tastes, ready in under 30 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 26 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Thai

Ingredients

Steak and Marinade

  • 1 lb ribeye steak (or sirloin / striploin / NY strip, 1-inch thick)
  • 2 tsp vegetable oil (or any neutral oil)
  • 1 tbsp oyster sauce (or vegetarian stir-fry sauce)
  • 1 tbsp palm sugar (finely chopped, substitute: brown sugar)
  • 1 tbsp lime juice (fresh)
  • 1 tbsp regular soy sauce (or light soy sauce)
  • 2 tsp garlic (minced)

Tamarind Paste

  • 1 tbsp tamarind pulp
  • 3 tbsp hot boiling water

Rice Powder

  • 1 tsp uncooked glutinous rice

Dipping Sauce

  • 1 tbsp palm sugar (finely chopped, substitute: brown sugar)
  • 1 tbsp shallots (finely diced)
  • 1 tbsp cilantro (finely chopped)
  • 1 tbsp fish sauce
  • 1 tbsp lime juice (fresh)
  • 1/2 tsp Thai chili flakes (or gochugaru)

Cooking Oil

  • 2 tsp vegetable oil (or any neutral oil)

Instructions

  1. Marinate the Steak: In a large bowl, combine the marinade ingredients (vegetable oil, oyster sauce, palm sugar, lime juice, soy sauce, and minced garlic). Evenly coat the ribeye steaks with the marinade and let them rest for at least 15 minutes at room temperature to absorb the flavors.
  2. Prepare Tamarind Paste: In a small bowl, mix tamarind pulp with hot boiling water. Use a fork to dissolve the pulp thoroughly. Once cooled slightly, rub the mixture with your hands to separate the pulp from seeds. Strain through a fine sieve to remove any solids. Set the smooth tamarind paste aside for the dipping sauce.
  3. Toast and Grind Rice: Heat a dry pan over medium heat and toast the uncooked glutinous rice grains until slightly browned, about 3-4 minutes. Transfer the toasted rice to a mortar and pestle, spice grinder, or blender and grind it into a fine powder.
  4. Make the Dipping Sauce: In a small bowl, combine the prepared tamarind paste, toasted rice powder, palm sugar, finely diced shallots, chopped cilantro, fish sauce, lime juice, and Thai chili flakes. Stir well and set aside to allow the flavors to meld.
  5. Cook the Steak: Heat 2 teaspoons of vegetable oil in a heavy-bottomed frying pan or cast-iron skillet over medium-high heat. Add the marinated steaks and sear each side for 3-4 minutes for rare to medium-rare doneness (internal temperature 131-139°F). For medium-well, reduce heat to medium and cook an additional minute per side. For well-done, continue cooking on medium heat for 2-3 more minutes per side.
  6. Rest and Slice: Remove the steaks from the pan and let them rest for 10 minutes to redistribute juices. Slice the steak thinly against the grain into strips for tenderness.
  7. Serve: Plate the sliced steak alongside the prepared tamarind dipping sauce. Enjoy the juicy, flavorful Crying Tiger Beef as a main dish or appetizer.

Notes

  • Use fresh lime juice for best flavor in both the marinade and dipping sauce.
  • Adjust the chili flakes in the dipping sauce to match your preferred spice level.
  • Resting the steak after cooking is crucial for juicy, tender meat.
  • If tamarind pulp is unavailable, tamarind paste from jars can be substituted but check for added sugars or preservatives.
  • For a vegetarian version, substitute beef with thick-cut seitan or grilled portobello mushrooms and use vegetarian oyster sauce.

Find it online: https://cheftinaskitchen.com/quick-and-easy-crying-tiger-beef-recipe/