If you’ve never tried the vibrant flavors of Thailand, the Crying Tiger Beef with Nam Jim Jaew Sauce Recipe is an absolute must-make that will transport your taste buds straight to a bustling street market in Bangkok. This dish pairs perfectly grilled, juicy flank steak with a bold, tangy, and spicy dipping sauce that combines savory fish sauce, zesty lime, smoky chili flakes, and the unique crunch of toasted rice powder. It’s a sublime balance of smoky, spicy, salty, and sour flavors all in one satisfying bite. Whether you’re cooking for a special occasion or craving a flavorful weeknight dinner, this recipe is sure to become your new favorite indulgence.
Ingredients You’ll Need
These ingredients are all simple but essential, each one playing a crucial role in bringing the authentic flavors of this dish to life. From the tender flank steak to the aromatic herbs and the punchy Nam Jim Jaew sauce, every element works together to create an unforgettable flavor experience.
- 1 lb flank steak: The star of the dish, chosen for its robust flavor and perfect texture when grilled.
- 1 tablespoon vegetable oil: Helps create a nice sear on the steak without overpowering its natural taste.
- 1 teaspoon salt: Simple seasoning that enhances the steak’s flavor.
- 1/2 teaspoon black pepper: Adds subtle heat and depth to the meat.
- 1 tablespoon fish sauce: Brings authentic umami and saltiness to the marinade and sauce.
- 1 tablespoon soy sauce: Adds savory richness and complexity.
- 1 tablespoon brown sugar: Balances savory notes with a hint of sweetness.
- 1 tablespoon lime juice: Injects fresh acidity to brighten the dish.
- 1/4 teaspoon chili flakes: Gives just the right kick of heat.
- 2 cloves garlic, minced: Essential aromatic that complements the beef beautifully.
- 1 tablespoon chopped cilantro: Adds freshness and a burst of herbal flavor.
- 1 tablespoon chopped mint: Offers a cooling contrast to the spicy sauce.
- 1 tablespoon toasted rice powder: Provides a delightful crunchy texture and nutty flavor.
- For Nam Jim Jaew Sauce: A harmonious blend of fish sauce, lime juice, palm sugar, chili flakes, garlic, water, and toasted rice powder.
How to Make Crying Tiger Beef with Nam Jim Jaew Sauce Recipe
Step 1: Heat Your Grill or Pan
Begin by heating a grill or grill pan over medium-high heat. This ensures a nicely charred exterior on your flank steak, giving it that signature smoky flavor that’s essential to the Crying Tiger experience.
Step 2: Prepare the Steak
Pat the flank steak dry with paper towels — this step removes excess moisture, which is key for getting a good sear. Then, rub it evenly with vegetable oil. This thin coating prevents sticking and helps develop a beautiful crust.
Step 3: Season the Steak
Sprinkle the steak generously with salt and black pepper on both sides. These simple seasonings highlight the natural beef flavor and prepare it for the bold Nam Jim Jaew sauce that will accompany it.
Step 4: Grill the Steak
Place the steak on the hot grill or pan and cook for about 4 to 5 minutes per side, depending on thickness, aiming for medium-rare. This timing locks in juicy tenderness while building a delicious outer char.
Step 5: Rest the Steak
Once cooked, remove the steak and let it rest for 5 minutes. Resting allows the juices to redistribute evenly, ensuring every slice of your Crying Tiger Beef with Nam Jim Jaew Sauce Recipe is juicy and flavorful.
Step 6: Make the Nam Jim Jaew Sauce
While the steak rests, mix fish sauce, lime juice, palm sugar, chili flakes, minced garlic, and water in a small bowl. Stir until the palm sugar completely dissolves, then add the toasted rice powder, which adds texture and depth.
Step 7: Slice and Assemble
Slice the rested steak thinly against the grain; this keeps the meat tender and easy to chew. Arrange the slices on a serving platter, drizzle a little Nam Jim Jaew sauce over the top, and sprinkle with toasted rice powder for that trademark crunch and smoky nuttiness. Finish with chopped cilantro and mint for freshness and a vibrant color pop.
Step 8: Serve
Serve immediately with the remaining Nam Jim Jaew sauce on the side to allow everyone to dip and savor each bite just how they like it.
How to Serve Crying Tiger Beef with Nam Jim Jaew Sauce Recipe
Garnishes
Fresh chopped cilantro and mint are the perfect garnishes here. They complement the spicy, smoky flavors of the beef and sauce with their cooling, herbal brightness. Sprinkle them generously right before serving to maximize freshness.
Side Dishes
This dish pairs beautifully with sticky jasmine rice or even a simple bowl of steamed vegetables. The rice balances the boldness of the sauce while soaking up any extra drippings, making every bite extra flavorful. A crisp cucumber salad or fresh green papaya salad can also add a refreshing counterpoint.
Creative Ways to Present
For an impressive presentation, serve the sliced beef on a large wooden board layered with banana leaves if available, and place small dipping bowls of Nam Jim Jaew sauce around it. Add lime wedges for an interactive burst of citrus. This communal style presentation invites everyone to dig in and enjoy the layers of flavor together.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from your Crying Tiger Beef with Nam Jim Jaew Sauce Recipe, store sliced beef and sauce separately in airtight containers in the refrigerator. This keeps the steak tender and prevents the sauce’s acidity from breaking down the meat too much overnight.
Freezing
This dish freezes best if the beef is cooked but not dressed with sauce beforehand. Wrap the plain sliced beef tightly in foil or plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months. Keep the Nam Jim Jaew sauce refrigerated separately as freezing can change its texture.
Reheating
Gently reheat leftovers in a skillet over medium heat for just a few minutes — you want warm, not overcooked, beef. Avoid microwaving as it can dry out the steak. Add fresh Nam Jim Jaew sauce after reheating for that punchy, flavorful finish.
FAQs
What cut of beef is best for this recipe?
Flank steak is the traditional choice for Crying Tiger Beef because of its rich beefy flavor and texture. It grills quickly and slices thinly, making it perfect to pair with the bold Nam Jim Jaew sauce.
Can I make the Nam Jim Jaew sauce spicier?
Absolutely! If you love heat, simply increase the amount of chili flakes or add thinly sliced fresh Thai bird’s eye chilies. The sauce is very forgiving and can be adjusted to your personal spice preference.
Is toasted rice powder hard to find?
Toasted rice powder is available at many Asian grocery stores or you can make it at home by toasting sticky rice in a dry skillet until golden and then grinding it to a coarse powder. It adds a wonderful nutty flavor and texture.
Can I use a different dipping sauce?
While the Nam Jim Jaew sauce is traditional and deeply flavorful, you could substitute with other spicy Thai sauces or even a simple lime-chili-fish sauce mixture. However, the unique combination of flavors in Nam Jim Jaew really makes this recipe shine.
How long should I marinate the beef?
This recipe doesn’t require a long marination since the seasoning is simple and the grilling enhances the natural beef flavor. Just a light seasoning before grilling is enough to highlight the meat while the sauce provides the bold taste.
Final Thoughts
Trust me, once you’ve tried the Crying Tiger Beef with Nam Jim Jaew Sauce Recipe, it will quickly become a standout favorite in your cooking repertoire. The delicious contrast between smoky, tender beef and the bright, spicy sauce is utterly addictive and perfect for sharing with friends and family. Give it a go, and get ready for a taste adventure that’s bursting with authentic Thai flavor and unforgettable charm.
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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 with Nam Jim Jaew Sauce is a flavorful Thai grilled flank steak dish known for its spicy, tangy, and savory Nam Jim Jaew dipping sauce. The beef is marinated simply and grilled to medium-rare perfection, then thinly sliced and served with a distinctive sauce made from fish sauce, lime, palm sugar, chili flakes, garlic, and toasted rice powder. Fresh herbs like cilantro and mint add a vibrant finish, making this dish a perfect appetizer or main course bursting with authentic Thai flavors.
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 prepare for cooking the steak.
- Dry the Steak: Pat the flank steak dry with paper towels to remove any excess moisture, ensuring better searing.
- Oil the Steak: Rub the steak evenly with vegetable oil on both sides to prevent sticking and enhance browning.
- Season: Season both sides of the steak with salt and black pepper for balanced flavor.
- Grill the Steak: Place the steak on the hot grill or grill pan and cook for approximately 4-5 minutes per side, adjusting time based on thickness to achieve medium-rare doneness.
- Rest the Steak: Remove the steak from the grill and let it rest for 5 minutes to allow juices to redistribute.
- Prepare Nam Jim Jaew Sauce: While the steak rests, combine fish sauce, lime juice, palm sugar, chili flakes, minced garlic, and water in a small bowl.
- Dissolve Sugar: Stir the sauce mixture thoroughly until the palm sugar dissolves completely for a smooth consistency.
- Add Rice Powder: Mix in the toasted rice powder until evenly combined, adding texture and nuttiness.
- Slice the Steak: Thinly slice the rested steak against the grain to maximize tenderness.
- Arrange on Platter: Lay out the sliced beef on a serving platter for presentation.
- Drizzle Sauce: Lightly drizzle some Nam Jim Jaew Sauce over the beef slices to infuse flavor.
- Sprinkle Rice Powder: Add a sprinkle of toasted rice powder over the beef for extra crunch and aroma.
- Garnish: Top the beef with freshly chopped cilantro and mint for a fresh, herbal finish.
- Serve: Serve immediately with the remaining Nam Jim Jaew Sauce on the side for dipping to enjoy the complete flavor experience.
Notes
- For best results, use a high-quality flank steak and slice thinly against the grain to ensure tenderness.
- Resting the steak after grilling is essential to keep it juicy and flavorful.
- Adjust the chili flakes in the sauce according to your preferred spice level.
- Toasted rice powder adds a distinctive nuttiness; if unavailable, substitute with toasted sesame seeds as an alternative.
- This dish pairs well with sticky rice and fresh vegetables for a complete Thai meal experience.
