Thai Crying Tiger Steak
Thai Crying Tiger Steak is a mouthwatering dish that is sure to please any steak lover. With its umami-bomb marinade and spicy dipping sauce, this beef dish is perfect for any occasion!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 600 -800 g steak (ribeye and striploin are great cuts)
- 2 tbsp neutral oil, for frying (vegetable, peanut, canola, etc.)
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp neutral oil
- 1/2 tbsp palm sugar (can substitute with light brown sugar or white sugar)
- 1/4 tsp ground black pepper
- 1.5 tsp uncooked glutinous rice grains, to make the toasted rice powder 1
- 2 tbsp lime juice
- 1 tbsp fish sauce
- 1 tbsp tamarind paste 2
- 1 tbsp palm sugar (can substitute with light brown sugar or white sugar)
- 1 tbsp chopped cilantro
- 1 -2 tsp Thai chili flakes
- 1/2 small shallot, cut into wedges
Instructions
- 1
Mix together the soy sauce, oyster sauce, oil, palm sugar, and ground black pepper in a bowl until combined. Let the steaks marinate for at least one hour to overnight in the fridge.
- 2
Once marinated, remove the steak from the fridge and let come to room temperature.
- 3
Heat a heavy bottom pan or iron skillet over medium-high heat with 2 tbsp of neutral oil. Fry the marinated steaks until you reach your desired doneness, flipping frequently to avoid overly burning the sugars.
- 4
Set aside, and let rest for at least 10 minutes while you prepare the dipping sauce.
- 5
Heat a dry pan over medium heat. Once hot, add the glutinous rice to the pan and toss/stir continuously until the grains have become golden brown in color.
- 6
Transfer the toasted grains to a mortar and pestle and grind the rice until you achieve a coarse powder.
- 7
Add in the lime juice, fish sauce, tamarind paste, palm sugar, chopped cilantro, Thai chili flakes, and shallots. Mix until well combined and adjust accordingly to tastes.
- 8
Once the steak is adequately rested, slice into strips. Serve the steak alongside the nam jim jeaw and fresh vegetables. Enjoy!