Savor the heat and sweet with our Crying Tiger Steak, also known as Crying Tiger Beef! Quick to prepare and topped with a vibrant Thai relish, it’s steak night done right.
Remember how I told you that the Sweet and Spicy Thai Relish could go with anything? Well, here’s a wonderful example for you.
This is a pretty basic steak recipe, but it’s marinated in savory fish sauce and sweet lime juice for a quick 45 minutes (yahoo, no overnight marinating!), which makes it incredibly tender and delectable. Topping it with the charred tomatoes and peppers in the Thai Relish just really sends it over the moon.
Table of Contents
What is Crying Tiger Steak?
Crying Tiger Steak, known as “Suea Rong Hai” in Thai, is a celebrated dish from Thailand featuring grilled beef steak. It’s usually marinated and comes with a spicy and tangy sauce made from fish sauce, lime juice, chili peppers, and other seasonings. Typically, this dish is paired with cabbage or lettuce, cucumbers, and either sticky rice or jasmine rice.
The steak is grilled until charred and caramelized, then sliced and served alongside the sauce. The intriguing name “Crying Tiger” suggests that even a tiger would cry from the spiciness of the sauce or from the tenderness of the meat that could make a mighty tiger weep in joy or envy.
Reasons to Love This Steak
- Crying Tiger Beef is known for its quick preparation, avoiding the need for overnight marinating.
- It’s a fantastic way to enjoy a less tender cut of beef, as the marinade makes it incredibly tender.
- The charred tomatoes and peppers in the relish provide a smoky sweetness that complements the meat.
Recipe Ingredients
- Fish Sauce: Fish sauce provides a salty and umami flavor.
- Lime Juice: Lime juice adds a bright, tangy contrast.
- Palm or Brown Sugar: Palm sugar, or its substitute brown sugar, balances the saltiness and acidity with its mild, caramel-like sweetness.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Fresh cilantro leaves or thinly sliced green onions can add a vibrant, herby freshness to the dish. For a bit of crunch and extra spice, sprinkle some crushed peanuts or a few slices of fresh red chili peppers on top. If you want a mild, sweet sharpness, add thinly sliced shallots.
- Soy Sauce Variation: Consider substituting soy sauce with Nam Jim Jaew sauce or oyster sauce. Nam Jim Jaew brings a smoky and spicy flavor with its mix of fish sauce, lime juice, chili flakes, and toasted rice powder, offering a more complex taste profile. Oyster sauce, on the other hand, provides a rich, slightly sweet depth that enhances the umami flavors of the dish.
How to Make Crying Tiger Steak
Step #1: Whisk together the marinade ingredients in a medium bowl. Add the steak and set aside for 30-45 minutes, turning occasionally.
Step #2: Meanwhile, set your grill to high heat, or use your oven at 450 degrees Fahrenheit (232 degrees Celsius). Once hot, grill for 4-5 minutes per side, or until it is caramelized, golden brown, and done to your liking. If preparing in the oven, cook on a lightly greased roasting rack over a drip pan.
Step #3: Let rest for 5 minutes, then carve against the grain into thick strips. Serve with Sweet and Spicy Thai Relish.
Expert Tips
- Marinade with Freshly Ground Spices: For a richer flavor in your Crying Tiger marinade, use a spice grinder or mortar and pestle to grind spices like black pepper or coriander. Freshly ground spices release more oils and aromas.
- Slicing the Steak Correctly: To ensure your Crying Tiger Steak is as tender as possible, always slice the beef against the grain. This technique cuts through the muscle fibers, making the steak easier to chew and enhancing its tenderness.
- Use a Meat Thermometer: To cook the steak perfectly to your liking, use a meat thermometer to check the internal temperature instead of guessing based on time.
Frequently Asked Questions
You can use skirt steak as a substitute for flank steak in the Crying Tiger Steak recipe. Both cuts are similarly lean and flavorful, though skirt steak may require slightly less cooking time due to its thinner profile. Be sure to slice it against the grain for the best texture.
To increase the spiciness of the Crying Tiger sauce, you can add more chili peppers, such as Thai bird’s eye chilies, or include a teaspoon of chili flakes. You can also incorporate a small amount of fresh or powdered habanero for an extra kick. Adjust the amount based on your heat tolerance.
Storage Info
Store leftover Crying Tiger Beef in an airtight container in the refrigerator for up to 3 days. To freeze, wrap it tightly in plastic wrap and place it in a freezer bag, where it will stay good for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then gently warm in a skillet over medium heat or in the oven at 275 degrees Fahrenheit until heated through, which helps retain its tenderness and moisture.
More Delicious Recipes That You’ll Love
Crying Tiger Steak Recipe (Suea Rong Hai)
Ingredients
- 2 tbsp. soy sauce
- 1 tablespoon fish sauce
- 1 tsp. palm or brown sugar
- Juice of one lime
- 1 lb. boneless beef steak - such as rib eye, strip, or flank steak
Instructions
- Whisk together the marinade ingredients in a medium bowl. Add the steak and set aside for 30-45 minutes, turning occasionally.
- Meanwhile, set your grill to high heat, or use your oven at 450 degrees Fahrenheit (232 degrees Celsius). Once hot, grill for 4-5 minutes per side, or until it is caramelized, golden brown, and done to your liking. If preparing in the oven, cook on a lightly greased roasting rack over a drip pan.
- Let rest for 5 minutes, then carve against the grain into thick strips. Serve with Sweet and Spicy Thai Relish.
NOTES
Nutrition
Perfectly tender and the dipping sauce was out of this world!
Just earlier today I was working on an article where I talked about crying tiger. It is one of may favorite dishes. But it’s crazy that I’ve never tried to make it! This recipe sounds delicious! I love the use of the Thai relish.