Crying Tiger Steak Recipe (Suea Rong Hai)
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.
Servings: 4
Calories: 246kcal
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
Recipe Adapted from Nancie McDermott's Quick & Easy Thai
Store leftover Crying Tiger Steak 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.
Nutrition
Serving: 1serving | Calories: 246kcal | Carbohydrates: 2g | Protein: 24g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 827mg | Potassium: 333mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 18IU | Vitamin C: 0.02mg | Calcium: 11mg | Iron: 2mg
