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
Scale
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.
