Description
Crying Tiger Beef with Nam Jim Jaew Sauce is a vibrant Thai-inspired recipe featuring marinated grilled beef steak paired with a tangy, spicy dipping sauce made from toasted glutinous rice, tamarind, lime, and chili flakes. This dish offers a perfect balance of smoky, savory, and zesty flavors that create a delicious flavor adventure, ideal for weeknight dinners or special gatherings.
Ingredients
Scale
Beef and Marinade
- 3 tablespoons Oyster Sauce
- 2 tablespoons Fish Sauce (reduced-sodium for healthier option)
- 2 cloves Garlic (grated)
- 1 tablespoon Ginger (grated, fresh)
- 1 pound Beef Steak (no more than 1-inch thick)
- 1 teaspoon White Pepper (black pepper can be substituted)
Nam Jim Jaew Sauce
- 1/4 cup Glutinous Rice (toasted)
- 2 tablespoons Lime Juice (fresh lime is best)
- 2 tablespoons Tamarind Paste (or mix lime juice and sugar as a substitute)
- 1 tablespoon Evaporated Cane Sugar (can be replaced with brown sugar)
- 1 teaspoon Chili Flakes (adjust to taste)
- 1 tablespoon Cilantro (or Mint, minced)
- 2 tablespoons Scallion (can use chives, chopped)
- 1 tablespoon Shallot (optional, finely chopped)
Instructions
- Marinating the Beef: In a medium bowl, combine oyster sauce, fish sauce, grated garlic, and grated ginger. Thoroughly coat the beef steak in this marinade, then cover and refrigerate for at least 30 minutes, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Toasting the Rice: Heat a skillet over medium heat and add the glutinous rice. Toast it while stirring frequently for 5 to 7 minutes, or until the rice turns a golden brown color and releases a nutty aroma. Remove from heat and allow it to cool completely before grinding it into a coarse powder using a mortar and pestle or spice grinder.
- Preparing the Nam Jim Jaew Sauce: In a bowl, combine fish sauce, fresh lime juice, tamarind paste, evaporated cane sugar, chili flakes, minced cilantro, chopped scallion, optional shallot, and 2 teaspoons of the toasted rice powder. Mix all ingredients thoroughly until well incorporated to create a vibrant, tangy dipping sauce.
- Grilling the Beef: Preheat a grill or cast-iron skillet over high heat. Remove the beef from the marinade and grill for about 5 minutes on each side to achieve a medium-rare doneness, making sure the internal temperature reaches 130°F (54°C). Adjust cooking time if you prefer a different level of doneness.
- Resting and Slicing: After grilling, transfer the beef to a cutting board and let it rest for 10 minutes; this allows the juices to redistribute within the meat, ensuring it remains juicy. Then, slice the beef thinly against the grain to maximize tenderness.
- Serving: Arrange the sliced beef on a serving plate and drizzle the Nam Jim Jaew sauce over or serve the sauce on the side. Complement the dish with fresh vegetables like cucumber slices, lettuce, or herbs to add freshness to the meal.
Notes
- For best results, marinate the beef overnight to enhance flavor infusion.
- Use fresh lime juice and fresh grated ginger and garlic for the most vibrant taste.
- The toasted glutinous rice powder adds a unique nutty texture to the sauce; do not skip this step.
- If tamarind paste isn’t available, mix lime juice with sugar as a mild substitute.
- Adjust chili flakes according to your preferred spice level.
- Resting the beef before slicing is crucial to retain juiciness.
- This dish pairs well with steamed jasmine rice and fresh greens.