Name: Thai Crying Tiger Beef
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 lb flank steak or sirloin; 2 tablespoons vegetable oil; 2 tablespoons fish sauce; 1 tablespoon soy sauce; 2 tablespoons lime juice; 1 tablespoon brown sugar; 1 – 2 Thai bird’s eye chilies, chopped (adjust to taste); 1 clove garlic, minced; 2 tablespoons fresh cilantro, chopped; 2 tablespoons roasted rice powder (optional); Salt and pepper, to taste; For the dipping sauce:; 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 1 – 2 tablespoons chopped Thai bird’s eye chilies; 1 tablespoon minced shallots; 1 tablespoon chopped fresh cilantro

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I make this dish when I want a quick, strong-flavored weeknight meal. It cooks fast and feeds the family. Thai Crying Tiger Beef fits my routine because it works for a grill night or a simple pan. I like the quick prep and the bright sauce.

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I keep a jar of roasted rice powder and lime on hand. When I get home from work, I can marinate the meat and grill it in under 30 minutes. For a similar quick beef idea, I sometimes look at an easy beef bulgogi recipe to compare quick marinades.

This dish comes from northern Thailand. It is grilled beef served with a tart, spicy dipping sauce. The meat tastes smoky, salty, and a little sweet. The dipping sauce adds lime, fish sauce, and heat. People often make it for a family meal or for a small party. It is a common choice when you want bold flavors but a short cook time. The beef is sliced thin after a short rest so each bite is tender and moist.

Why make this recipe

This recipe saves time and works with common pantry items. The marinade is simple and mixes in one bowl. It uses lime and fish sauce for real Thai flavor. You can make it the night before to save time. It is flexible: use flank steak or sirloin. The mix of sweet, sour, and spicy makes it a reliable weeknight hit. If you like one-pan quick beef, try the classic beefaroni recipe for another easy dinner idea.

How to make this recipe

You start by mixing the marinade and letting the meat sit. The meat soaks up the flavors while you prep the sauce. Then you grill or pan-sear the steak until it has a good char. Let it rest so juices stay inside. Slice thin across the grain for a tender bite. The dipping sauce comes together while the meat rests. Expect about 10–20 minutes active work and some hands-off marinating time. For a different herb note, check a buona beef tuna genovese copycat for how herbs change a sauce.

Ingredients

1 lb flank steak or sirloin

2 tablespoons vegetable oil

2 tablespoons fish sauce

1 tablespoon soy sauce

2 tablespoons lime juice

1 tablespoon brown sugar

1 -2 Thai bird’s eye chilies, chopped (adjust to taste)

1 clove, minced

2 tablespoons fresh cilantro, chopped

2 tablespoons roasted rice powder (optional)

Salt and pepper, to taste

For the dipping sauce:

1 tablespoon fish sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, 1 -2 tablespoons chopped Thai bird’s eye chilies, 1 tablespoon minced shallots, 1 tablespoon chopped fresh cilantro

The flank or sirloin gives quick cook time and thin slices. Fish sauce and lime give the Thai sour and salty base. Brown sugar balances the heat. Roasted rice powder adds a nutty crunch and is optional. Fresh cilantro adds bright herb flavor. If you like a different profile, a recipe like Buona Beef Tuna Genovese shows other herb swaps.

Directions

Begin by preparing the marinade for the beef. In a bowl, mix together the vegetable oil, fish sauce, soy sauce, lime juice, brown sugar, chopped bird’s eye chilies, minced garlic, and a pinch of salt and pepper. Place the flank steak in a large resealable plastic bag or a shallow dish, and pour the marinade over the meat. Ensure the steak is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally overnight for maximum flavor. While the beef is marinating, prepare the dipping sauce. In a separate bowl, combine the fish sauce, lime juice, brown sugar, chopped chilies, minced shallots, and chopped cilantro. Mix well and set aside. Preheat your grill or grill pan over medium-high heat. Once heated, remove the beef from the marinade and let excess marinade drip off. Grill the beef for about 4-6 minutes per side for medium-rare, or until your desired doneness. Avoid flipping too often for a nice sear. After grilling, remove the beef from the grill and let it rest for about 5 minutes. This helps keep the juices inside the meat. Slice the beef thinly against the grain. This will ensure tenderness with every bite. Serve the sliced beef on a platter, garnished with fresh cilantro and roasted rice powder if using. Provide the dipping sauce on the side for a delightful flavor boost.

Notes: Marinating helps the meat take on flavor. Letting the steak rest keeps it juicy. Thin slices across the grain make it easier to chew. If you like a full meal, you can mix leftover slices into pasta like a cheesy penne with ground beef for a quick change.

How to serve this recipe

Serve the sliced beef on a large plate or board. Put the dipping sauce in a small bowl for each person. Garnish with cilantro and a sprinkle of roasted rice powder. This dish works with steamed rice, sticky rice, or a simple salad. For a casual meal, lay the meat next to grilled vegetables and lime wedges. For a party, put forks and small plates around the platter so people can serve themselves. This meal fits weeknights, weekend grills, or a small get-together.

How to store this recipe

Cool any leftovers to room temperature before packing. Store in an airtight container in the fridge for up to 3 days. For longer storage, freeze sliced beef in a sealed bag for up to 2 months. Thaw in the fridge overnight before reheating. Reheat gently in a pan over low heat to avoid drying the meat. Keep the dipping sauce separate if you plan to freeze the meat; the sauce stores best in the fridge for 2–3 days.

Tips to make this recipe

Use a hot pan or grill for a good sear. Dry the steak a little before cooking to help browning. Do not overcook; aim for medium-rare to medium for best tenderness. If the sauce is too salty, add a touch more lime or sugar. If it is too mild, add extra chilies. Resting the meat for five minutes makes a big difference. If you skip roasted rice powder, the dish still works well. Test one thin slice to check salt and heat before serving.

Variation

Swap sirloin for flank if you want cheaper meat. Use skirt steak for more chew and more flavor. Make a milder sauce by reducing the chilies. For a smoky note, cook over charcoal or add a small smoked paprika pinch. If you want a non-grill version, sear the steak in a heavy pan and finish in the oven. The main limits are the balance of lime, fish sauce, and sugar; too much of one will change the dish away from the intended taste.

FAQs

Q: Can I use other cuts of beef?

A: Yes. Sirloin, skirt, or flank all work. Adjust cook time.

Q: How spicy is this?

A: It can be mild or hot. Add chilies to your taste.

Q: Can I make the sauce ahead?

A: Yes. It holds in the fridge for 2–3 days.

Q: Do I need roasted rice powder?

A: No. It adds texture but is optional.

Q: Is this good for a crowd?

A: Yes. Multiply the ingredients and slice thin.

Conclusion

This meal gives a fast, bold plate that fits a busy week. It cooks quickly and leaves simple clean up. Use it when you want a firm, savory dinner with a bright sauce. For more reading and versions from other cooks, see this Crying Tiger Recipe: Sua Rong Hai for a classic take, this Thai Crying Tiger Steak | Iankewks for a grilled approach, and this Crying Tiger Beef Steak – Nomadette for another home cook’s notes. Try it on a weeknight and keep the sauce simple.

Thai crying tiger beef served with a spicy dipping sauce