Crying Tiger Beef with Nam Jim Jaew
Ingredients:
1 tbsp oyster sauce
1 tsp fish sauce
8g garlic, grated
8g ginger, grated
400g beef steak (no more than 1-inch thick)
White pepper, to taste
12g glutinous rice
3 tbsp fish sauce
2 tbsp lime juice
1 tbsp tamarind paste
1 tbsp evaporated cane sugar (or brown sugar)
2 tsp chili flakes (adjust to taste)
10g chopped cilantro or mint
10g chopped scallion
16g minced shallot (optional)
Instructions:
Marinate the beef: In a small bowl, mix oyster sauce, fish sauce, garlic, and ginger. Rub this marinade over the steak. Let it rest for at least 30 minutes (or overnight). Bring to room temp before grilling.
Prepare toasted rice powder: In a dry skillet over medium heat, toast glutinous rice until golden and fragrant. Cool, then grind into coarse powder.
Make Nam Jim Jaew sauce: Combine fish sauce, lime juice, tamarind paste, sugar, chili flakes, herbs, scallions, and shallots. Stir in 2 tsp toasted rice powder. Mix until sugar dissolves. Adjust to taste.
Cook the steak: Heat a grill pan or cast-iron skillet over medium heat. Cook steak for 2–3 minutes per side, turning diagonally to create crosshatch marks.
Rest and slice: Let steak rest for 10 minutes. Then slice thinly against the grain. Sprinkle with white pepper and extra rice powder.
Serve: Plate with fresh veggies and the Nam Jim Jaew sauce on the side.
Notes:
Cast iron works great if you don’t have a grill.
Flank or sirloin are great cuts—slice thin against the grain for tenderness.
Adjust chili level to your liking.
No tamarind? Use a splash of balsamic or tomato paste as a substitute.
This recipe works with pork, chicken, or tofu too—just tweak the cooking time.
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