This Thai Crying Tiger Steak is a total flavor bomb! Juicy, smoky steak with a tangy, spicy dip—it’s like a mini trip to Thailand! Perfect for a quick dinner or a fun weekend treat. Yum!
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Crying Tiger Steak, also known as Weeping Tiger, is a popular Thai dish with bold and vibrant flavors. The combination of tender, grilled steak and spicy dipping sauce makes it a must-try for Thai food enthusiasts.
I’m a huge fan of Thai cuisine, and during my stay in Thailand, I fell in love with this dish along with Pad Krapow Gai. It reminds me of my favorite Filipino dish, Pork Bistek, with its savory and tangy notes. It’s one of my favorite orders at Thai restaurants, bringing back fond memories of the streets of Bangkok with every bite.
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Why You'll Love This Recipe?
- Bold Flavors: The steak is marinated in a blend of fish sauce and oyster sauce for a savory depth of flavor.
- Quick and Easy: Perfect for busy weeknights, this dish comes together in under 30 minutes.
- Restaurant-Quality at Home: Enjoy a taste of authentic Thai cuisine without leaving your kitchen.
- Customizable Spice Level: Adjust the heat of the dipping sauce to suit your taste, from mild to fiery hot.
- Versatile Pairing: Goes well with rice, noodles, or a fresh salad, making it adaptable for any meal.
What is Crying Tiger?
Crying Tiger, or Weeping Tiger, is a Thai grilled steak dish served with a spicy dipping sauce. The dish is named for its heat, which is said to be so fiery that even a tiger would weep.
Originating from Thailand, this dish has gained popularity worldwide for its simplicity and big flavors. It’s a staple in Thai cuisine, loved for its juicy steak and tangy, spicy sauce that perfectly complements the meat.
Ingredients
Here's what you will need:
Crying Tiger Steak Marinade
- Steak (Thick Cut Strip Loin or Rib Eye): A thick cut for juicy, tender results; rib eye adds extra marbling for more flavor. Sirloin or flank steak can also work well.
- Fish Sauce: Adds a salty, umami punch to the marinade.
- Oyster Sauce: Provides a sweet and savory depth to the steak marinade.
Nam Jim Jaew Dipping Sauce
- Toasted Rice: Use white rice or glutinous rice. Adds a nutty crunch to the dipping sauce. Skip if unavailable, but it’s worth hunting down!
- Lime Juice: Brightens up the dipping sauce with a fresh, tangy kick. Lemon juice or Calamansi can be used in a pinch.
- Tamarind Paste or Sinigang Mix: Brings a sour element to the dipping sauce, balancing the flavors perfectly.
- Red Chili Pepper Flakes: Adds heat to the dipping sauce; adjust to taste. Use fresh chili for similar spiciness.
- Sugar: Balances the salty and sour elements in the sauce. Brown sugar , honey or any sugar substitute like monk fruit or blue agave.
- Green onion and/ or shallots (optional) for added flavor.
See recipe card for quantities.
How to Make Thai Crying Tiger Steak with Nam Jim Jaew Dipping Sauce
- Marinate the Steak: In a bowl, combine fish sauce and oyster sauce. Add the steak, ensuring it’s well-coated. Let it marinate for at least 30 minutes.
- Toast Rice: Toast raw rice in a dry skillet over medium heat until golden brown, then grind into a coarse powder.
- Prepare the Dipping Sauce: Mix toasted rice, lime juice, tamarind paste, red chili pepper flakes, and sugar in a bowl. Adjust seasoning to taste.
- Grill the Steak: Heat a grill or grill pan over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare or to your preferred doneness.
- Rest and Slice: Let the steak rest for 5-10 minutes, then slice thinly against the grain.
- Serve: Plate the sliced steak and serve with the Nam Jim Jeaw dipping sauce on the side.
Variations for Crying Tiger Steak
- Chicken Crying Tiger: Swap the steak for chicken breast or thighs marinated the same way. Grill until fully cooked.
- Pork Crying Tiger: Use pork tenderloin as a leaner alternative, marinated and grilled to juicy perfection.
- Seafood Crying Tiger: Try with prawns or fish fillets for a lighter, seafood twist on the classic.
- Vegetarian Crying Tiger: Use grilled portobello mushrooms or tofu, marinated and cooked with the same bold flavors.
What to Serve with This?
- Sticky Rice: The classic pairing that absorbs all the flavors from the sauce and steak juices.
- Jasmine Rice: A fragrant, fluffy rice that complements the bold and savory notes of the steak.
- Thai Papaya Salad or Filipino Pickled Papaya: A refreshing, tangy side that balances the richness of the steak.
- Grilled Vegetables: Add some charred bell peppers, zucchini, or eggplant to round out the meal.
- Thai Noodle Salad: A light and fresh option with rice noodles, herbs, and a tangy dressing.
- Thai Tea Ice Cream: The perfect way to end a spicy dish!
How to Store Leftover?
Store any leftover steak and sauce in an airtight container in the fridge for up to 3 days. Reheat gently to maintain the steak's tenderness and serve with fresh sides.
Top tip
To get the perfect grill marks and even cooking, make sure the grill is hot before adding the steak. Letting the steak rest after grilling ensures it stays juicy and flavorful when sliced.
Frequently Asked Questions
Absolutely! Flank, sirloin, or even skirt steak work well with this marinade.
It’s moderately spicy, but you can adjust the heat by adding more or fewer chili flakes.
Yes, you can marinate the steak and prepare the dipping sauce up to a day in advance.
You can substitute with sinigang mix or lime juice or vinegar for the sour element.
Yes, a grill pan or a cast-iron skillet works great on the stovetop.
Marinate the steak for at least 30 minutes and don’t overcook. Letting it rest also helps retain moisture.
More Beefy Ideas
Recipe Card
Thai Crying Tiger Steak Recipe
Ingredients
Steak and Marinade
- 2 Thick-cut steak (Rib Eye or Sirloin)
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- black pepper
Nam Jim Jaew Thai Dipping Sauce
- 1 teaspoon toasted rice add more if you want your sauce thicker
- 1 juice of 1 lime
- 1 tablespoon fish sauce
- 1 tablespoon tamarind paste
- 1 teaspoon red chili pepper flakes
- 1 tablespoon sugar or sugar substitute
- 1 tablespoon minced onion or shallots optional
- chopped cilantro optional
Instructions
- Marinate the Steak: In a bowl, combine fish sauce and oyster sauce. Add the steak, ensuring it’s well-coated. Let it marinate for at least 30 minutes.
- Toast Rice: Toast raw rice in a dry skillet over medium heat until golden brown, then grind into a coarse powder.
- Prepare the Dipping Sauce: Mix toasted rice, lime juice, tamarind paste, red chili pepper flakes, and sugar in a bowl. Adjust seasoning to taste.
- Grill the Steak: Heat a grill or grill pan over medium-high heat. Cook the steak for 4-5 minutes per side for medium-rare or to your preferred doneness.
- Rest and Slice: Let the steak rest for 5-10 minutes, then slice thinly against the grain.
- Serve: Plate the sliced steak and serve with the Nam Jim Jeaw dipping sauce on the side.
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