Crying tiger beef is the Thai grilled steak with the spicy-tangy dipping sauce called nam jim jaew. Sirloin gets a quick sweet-salty marinade, grills over high heat for a smoky char, slices thin against the grain, and gets dunked into a sauce made from toasted ground rice, fish sauce, lime, palm sugar and chili flakes. Thirty minutes from cold steak to dinner.
Fun fact: the name "crying tiger" (suea rong hai) comes from an old joke — the meat is so good that even tigers would weep with joy. Some say it's because the fat from grilling drips and "cries" on the flames. Either way, the dish is signature Isaan cuisine from northeast Thailand, where grilling and toasted rice powder are both regional specialties.
Why this recipe works
- TOASTED RICE POWDER. Khao khua — jasmine rice toasted dry in a pan until deep golden, then ground. This is the soul of the dipping sauce. Cannot skip.
- HIGH HEAT, MEDIUM RARE. Sirloin or flank cooks fast and stays tender only if you don't push past medium. Pull at 130°F internal for medium rare.
- REST AND SLICE THIN. Rest 8 minutes after grilling. Slice across the grain, 1/4 inch thick. Thick slices = chewy; thin = tender.
Nutrition information
- Calories: 380 kcal per serving
- Protein: 44 g
- Carbohydrates: 12 g
- Fat: 16 g
- Sodium: 1,420 mg
- Iron: 28% DV
Pro tips for the best crying tiger beef
- Mortar and pestle wins. Grinding rice in a mortar and pestle gives a better coarse texture than a spice grinder. If using a grinder, pulse — don't run continuously.
- Skirt steak also works. Skirt, hanger, and flat iron are all great here. Treat them like flank — high heat, medium rare, slice across the grain.
- Sticky rice IS the dip vehicle. Roll a ball of sticky rice in your fingers, mash it against a slice of beef, dunk in nam jim jaew. That's the move.
- Make the rice powder in bulk. Toast 1 cup of rice, grind, store in a jar 2 months. Use on grilled meats, salads (larb), or rice bowls.
Frequently asked questions
What if I can't find jasmine rice?
Any long-grain white rice works for toasting — basmati is the next-best swap. Don't use brown rice (different flavor).
Can I make this without a grill?
Yes — cast iron pan over high heat with a smoking-hot surface gets you 80% there. Open a window. Or use broiler 4 inches from element.
How spicy is this?
1 tbsp chili flakes is mild-medium. 2 tbsp is properly spicy. You can also pass extra chili flakes at the table.
What goes with this?
Sticky rice is traditional. Also great with jasmine rice, Thai cucumber salad (yum taeng kwa), or sliced raw cabbage and herbs.
How do I store leftovers?
Steak: 3 days fridge, slice cold for salad. Sauce: 2 days, no longer (herbs go limp). Don't freeze either.
