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Savor Thai Crying Tiger Steak with Zesty Spicy Sauce

Experience the unforgettable flavors of Thai Crying Tiger Steak with a spicy dipping sauce in this rich recipe.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 600-800 g Steak (ribeye or strip loin) Use tender cuts for best flavor and texture.
  • 2 tbsp Neutral Oil Options include vegetable, peanut, or canola oil.
  • 1 tbsp Soy Sauce Adds savory umami flavor.
  • 1 tbsp Oyster Sauce Provides richness to the marinade.
  • 0.5 tbsp Palm Sugar Can substitute with light brown or white sugar.
  • 0.25 tsp Ground Black Pepper Enhances overall flavor.
For the Dipping Sauce
  • 1.5 tsp Glutinous Rice Toasted for added nuttiness.
  • 2 tbsp Lime Juice Use fresh for best flavor.
  • 1 tbsp Fish Sauce Key for saltiness in the sauce.
  • 1 tbsp Tamarind Paste Balances sweetness and tartness.
  • 1 tbsp Chopped Cilantro Garnish that adds flavor.
  • 1-2 tsp Thai Chili Flakes Adjust based on spice tolerance.
  • 0.5 Shallot (cut into wedges) Imparts sweetness to the sauce.

Equipment

  • Grill or heavy pan
  • Mixing Bowl
  • Shallow dish or resealable bag
  • Cutting Board

Method
 

Preparation Steps
  1. In a mixing bowl, combine soy sauce, oyster sauce, neutral oil, palm sugar, and black pepper. Whisk until smooth.
  2. Place the steak in a shallow dish or resealable bag and pour the marinade over it, ensuring it's well-coated. Refrigerate for at least 1 hour.
  3. Remove the marinated steak from the fridge 30 minutes before cooking to bring it to room temperature.
  4. Heat a grill or heavy pan over medium-high heat. Cook the steak for 4-5 minutes on each side for medium-rare.
  5. Transfer the steak to a cutting board and let it rest for 10 minutes, loosely covering it with foil.
  6. Toast glutinous rice in a dry pan until golden, then grind it into a coarse powder. Mix with lime juice, fish sauce, tamarind paste, palm sugar, cilantro, Thai chili flakes, and shallot.
  7. Slice the rested steak against the grain and serve with the dipping sauce and fresh vegetables.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 8gProtein: 30gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 450mgFiber: 1gSugar: 3gVitamin C: 10mgCalcium: 30mgIron: 3mg

Notes

Customize the sauce's spiciness and sweetness to match your taste. Ideal for gatherings and easy to prepare ahead of time.

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