Thai Crying Tiger Beef
Charred marinated steak sliced with a spicy lime, fish sauce, chile, and roasted-rice dipping sauce.
About This Dish
Known as suea rong hai, this northeastern Thai favorite pairs smoky beef with a bright jaew sauce whose toasted rice adds a distinctive nutty texture.
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Stages
- Marinating1 hr
- Grilling12 min
- Sauce and Slicing15 min
Step-by-Step Instructions
-
1
Mix 30 ml fish sauce, soy sauce, 10 g palm sugar, and 15 ml lime juice. Coat the steak and refrigerate for 1 hour.
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2
Combine the remaining fish sauce, lime juice, and palm sugar with rice powder, chile, shallots, cilantro, and mint.
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3
Pat excess marinade from the steak and grill over high heat, turning for an even char, until the center reaches at least 63 °C.
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4
Rest on a clean board for at least 3 minutes, then slice thinly across the grain.
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5
Spoon a little jaew sauce around the beef and serve the rest separately with sticky rice and vegetables.
