If you have been searching for a bold, mouthwatering dish that combines smoky-grilled beef with a tangy and spicy dipping sauce, then the Crying Tiger Beef with Nam Jim Jaew Sauce Recipe is about to become your new favorite. This Thai-inspired classic balances tender, smoky flank steak with a zesty, herbaceous sauce that explodes with flavor, making every bite an unforgettable experience. Whether you’re cooking for a casual weeknight dinner or impressing friends at a weekend cookout, this recipe brings a perfect harmony of textures and tastes to your table.
Ingredients You’ll Need
Gathering your ingredients for this dish is easier than you might think. Each component plays a crucial role, from the savory marinade that tenderizes the beef to the bright and spicy Nam Jim Jaew sauce that brings the dish alive with its vibrant flavors. Fresh herbs and toasted rice powder add layers of texture and authenticity that truly make this dish sing.
- 1 lb flank steak: A lean, flavorful cut perfect for grilling and slicing thin against the grain.
- 1 tablespoon vegetable oil: Helps the steak sear beautifully without sticking to the grill.
- 1 teaspoon salt: Essential for seasoning and enhancing the natural flavors of the beef.
- 1/2 teaspoon black pepper: Adds a subtle bite and depth to the meat’s seasoning.
- 1 tablespoon fish sauce: Adds umami richness, crucial in Thai cooking.
- 1 tablespoon soy sauce: Deepens the savory profile with a hint of sweetness.
- 1 tablespoon brown sugar: Balances the savory with a touch of caramelized sweetness.
- 1 tablespoon lime juice: Brightens the dish with fresh acidity.
- 1/4 teaspoon chili flakes: Brings that classic Thai heat that wakes up your palate.
- 2 cloves garlic, minced: Offers pungent, aromatic flavor that complements the beef perfectly.
- 1 tablespoon chopped cilantro: Fresh herbal notes that complement the richness of the steak.
- 1 tablespoon chopped mint: Adds a cool, refreshing contrast to the spicy sauce.
- 1 tablespoon toasted rice powder: Gives an irresistibly nutty crunch that elevates the texture of the dish.
- For Nam Jim Jaew Sauce: A bold mix of fish sauce, lime juice, palm sugar, chili flakes, garlic, water, and toasted rice powder—each ingredient matters for that iconic sweet-spicy-savory dip.
How to Make Crying Tiger Beef with Nam Jim Jaew Sauce Recipe
Step 1: Preheat Your Grill
Start by heating your grill or grill pan to medium-high, aiming for a nice hot surface. This step is key because a hot grill ensures that perfect sear marks on your flank steak, which locks in those juicy flavors.
Step 2: Prep the Steak
Pat the flank steak dry with paper towels to remove any excess moisture—this helps the steak get a good crust when it hits the grill. Then rub the steak evenly with vegetable oil; this not only prevents sticking but also promotes even browning.
Step 3: Season the Steak
Sprinkle salt and black pepper on both sides of the steak. Don’t be shy with the seasoning since it forms the savory base that balances the bright and spicy qualities of the Nam Jim Jaew sauce.
Step 4: Grill the Steak to Perfection
Place your steak on the heated grill and cook for 4 to 5 minutes per side, depending on thickness. Aim for medium-rare to maintain tenderness and juiciness. The sizzling sound and aroma that fills your kitchen here will tell you you’re onto something fantastic.
Step 5: Let the Steak Rest
Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. This resting time allows the juices to redistribute, ensuring every slice is juicy and flavorful.
Step 6: Prepare the Nam Jim Jaew Sauce
While the steak rests, whisk together fish sauce, lime juice, palm sugar, chili flakes, minced garlic, and water in a small bowl. Stir until the sugar fully dissolves, then add toasted rice powder for that signature nutty crunch and depth.
Step 7: Slice and Serve
Slice the rested steak thinly against the grain—this step makes all the difference in tenderness and bite. Arrange the slices on a serving platter, drizzle with some Nam Jim Jaew sauce, sprinkle more toasted rice powder on top, and garnish with chopped cilantro and mint. Your Crying Tiger Beef with Nam Jim Jaew Sauce Recipe is now ready to impress!
How to Serve Crying Tiger Beef with Nam Jim Jaew Sauce Recipe
Garnishes
Fresh herbs like cilantro and mint are essential—they cut through the richness of the beef and add lively color. Don’t forget a generous sprinkle of toasted rice powder to add that beloved crispy texture and nuttiness that makes this dish truly special.
Side Dishes
This dish pairs beautifully with simple jasmine rice or sticky rice, which soaks up the zesty sauce wonderfully. For a greener balance, serve alongside lightly steamed vegetables or a fresh cucumber salad to add crunch and coolness that offsets the heat.
Creative Ways to Present
For a fun twist, try serving the sliced beef with small lettuce cups—lettuce wraps allow guests to customize each bite with herbs and sauce. Alternatively, you can present the dish as a sharing platter, letting everyone dip and assemble their own perfect bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover sliced beef and sauce separately in airtight containers in the refrigerator. Keeping the sauce separate helps maintain the beef’s texture and flavor without becoming soggy overnight.
Freezing
This dish is best enjoyed fresh, but you can freeze the cooked steak without the sauce. Wrap the beef tightly in plastic wrap and place it in a freezer bag for up to a month. Avoid freezing the Nam Jim Jaew sauce, as its fresh flavors and texture may not hold up well.
Reheating
Reheat the steak gently in a skillet over low heat or warm it briefly in the microwave to prevent it from drying out. Add fresh herbs and sauce after reheating to revive the dish’s brightness and texture.
FAQs
What cut of beef is best for Crying Tiger?
Flank steak is the traditional choice because it is lean yet tender when cooked properly and sliced against the grain. Other flat cuts like skirt steak can also work well and absorb the marinade beautifully.
Can I make the Nam Jim Jaew sauce less spicy?
Absolutely! Adjust the chili flakes to your preferred heat level or omit them entirely for a milder version. The sauce will still have plenty of zest and umami.
Is grilling necessary for this recipe?
Grilling imparts that characteristic smoky flavor and lovely char marks, but if you don’t have a grill, a grill pan or cast-iron skillet works well to achieve a similar effect.
How long should the steak rest after grilling?
Let the steak rest for at least 5 minutes. This step is crucial for juicy slices because it allows the beef’s juices to redistribute evenly.
What is toasted rice powder, and where can I find it?
Toasted rice powder is made by grinding toasted sticky rice until it becomes a coarse powder. It adds nuttiness and texture to the sauce. You can find it at Asian markets or make it yourself at home by toasting and grinding sticky rice.
Final Thoughts
If you’re craving a dish that combines bold flavors with a simple cooking process, don’t hesitate to try the Crying Tiger Beef with Nam Jim Jaew Sauce Recipe. It’s a feast for the senses, full of smoky, spicy, tangy, and herbal notes that your whole family or guests will adore. Fire up your grill and dive into this vibrant Thai classic—you’ll be glad you did!
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Crying Tiger Beef with Nam Jim Jaew Sauce Recipe
- Prep Time: 0h 20m
- Cook Time: 0h 10m
- Total Time: 0h 30m
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
Crying Tiger Beef is a flavorful Thai grilled flank steak served with a tangy and spicy Nam Jim Jaew dipping sauce. This dish combines the smoky, charred taste of perfectly grilled beef with the zesty, sweet, and spicy sauce made from fish sauce, lime juice, palm sugar, and toasted rice powder, garnished with fresh herbs for an authentic and vibrant Thai experience.
Ingredients
Beef and Marinade
- 1 lb flank steak
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1/4 teaspoon chili flakes
- 2 cloves garlic, minced
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped mint
- 1 tablespoon toasted rice powder
Nam Jim Jaew Sauce
- 3 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon palm sugar
- 1 tablespoon chili flakes
- 2 cloves garlic, minced
- 1/4 cup water
- 1 tablespoon toasted rice powder
Instructions
- Preheat Grill: Heat a grill or a grill pan to medium-high heat to ensure a good sear on the steak.
- Dry the Steak: Pat the flank steak dry with paper towels to remove excess moisture which helps in achieving a nice crust.
- Oil the Steak: Rub the steak evenly with vegetable oil on both sides to prevent sticking and enhance browning.
- Season the Steak: Season both sides of the steak with salt and black pepper to add basic yet essential flavor.
- Grill the Steak: Place the steak on the hot grill or pan and cook for about 4-5 minutes per side for medium-rare, adjusting time based on thickness.
- Rest the Steak: Remove the steak from the grill and let it rest for 5 minutes to redistribute the juices and maintain tenderness.
- Make Nam Jim Jaew Sauce: In a small bowl, combine fish sauce, lime juice, palm sugar, chili flakes, minced garlic, and water.
- Dissolve Sugar: Stir the sauce until the palm sugar is fully dissolved to balance sweetness with tang.
- Add Toasted Rice Powder: Incorporate the toasted rice powder into the sauce and stir thoroughly for texture and nutty flavor.
- Slice the Steak: Thinly slice the rested steak against the grain to enhance tenderness.
- Arrange Beef: Arrange the sliced beef on a serving platter for presentation.
- Drizzle Sauce: Lightly drizzle some Nam Jim Jaew sauce over the sliced beef to infuse flavor.
- Add Texture: Sprinkle additional toasted rice powder over the beef for extra crunch and taste.
- Garnish: Garnish with chopped cilantro and mint to add freshness and color.
- Serve: Serve immediately with remaining Nam Jim Jaew sauce on the side for dipping.
Notes
- For best flavor, use a hot grill or grill pan to get a good char on the steak.
- Resting the steak after grilling is crucial to keep it juicy.
- Slice against the grain to ensure tender bites.
- Adjust chili flakes in the sauce to suit your preferred spice level.
- Toasted rice powder adds authentic texture and can be made by lightly toasting uncooked sticky rice until golden and grinding it to a coarse powder.
