This amazing steak dish called Thai crying tiger steak (seua rong haï / เสือร้องไห้), also known as weeping tiger beef, comes from northeastern Thailand. It has a wonderful flavour balance of spicy, sweet, and sour, with a very distinct flavour of its own thanks to the crying tiger sauce. This is one of the most popular recipes on this site for a reason.
The amount of spice in this Thai crying tiger steak is completely adjustable. I've toned it down so that it is still spicy but not overpowering. You can adjust it more to suit your preferences as well.
I've heard many explanations of the origin of the name of this dish, however, it seems that no one really knows for sure. One story is that the dish is so tasty that it can bring a tiger to tears. Another is that it is so spicy that it will make you yowl like a tiger. Disclaimer: No tigers were brought to tears in the making of this recipe.
Make sure to check out Thai basil beef stir fry for another delicious Thai beef dish. Also, there is the condiment traditional Thai sauce that tastes amazing on almost everything.
What is Crying Tiger Sauce
Thai crying tiger sauce (nam jim jaew) is an amazing combination of spicy, sweet, and sour. The tender, marinated and grilled steak slices taste so amazing dipped in it. Key components in this sauce are fish sauce, lime juice, chilli flakes, palm sugar, tamarind, and toasted rice powder. I brighten it with the addition of freshly chopped shallots, coriander, and green onion.
Ingredients
- Sirloin Steaks - For this dish, sirloin is often used. However, you can use most kinds of steaks (sirloin, skirt, flank, etc.). What's important is that you find cuts that have minimal 'interruptions' of gristle in the meat.
- Soy sauce
- Fish sauce - Made from salt fermented small fish, such as anchovies, it brings a special umami flavour to Southeast Asian dishes. There is no substitution for fish sauce.
- Freshly squeezed lime juice
- Vegetable oil
- Palm sugar
- Garlic
- Black pepper
- Tamarind concentrate - Tamarind is a popular ingredient in southeast Asian cuisine. The sauce and concentrate are made from the sticky fruit pods that grow on the tamarind tree. It adds a sweet, tart and tangy flavour.
- Crushed red chilli flakes
- Toasted rice powder - A dry, Thai sticky rice that was toasted and then ground down into a powder. It adds a nutty flavour and also serves to thicken the sauce. See the note below for instructions on how to make your own. If you buy a coarse version I recommend using a mortar and pestle to grind it down into a fine powder for this recipe.
- Shallots
- Cilantro
- Scallions
- Cooked sticky rice, for serving - Also known as sweet rice or glutinous rice, this is the traditional and most popular accompaniment for crying tiger steak.
See the recipe card below for quantities.
How to make toasted rice powder
I usually buy this ingredient to save time, but if you want to make your own, here is how.
Add some dry Thai sticky rice to a stainless steel skillet and heat it over medium heat. Shake frequently to move the rice around, all the while keeping it in an even layer on the bottom of the pan. If the rice begins to burn, reduce heat to medium-low.
The rice should turn a golden brown after about 10 minutes. If you want a more intense nutty flavour and popcorn smell in your toasted rice powder, continue cooking while shaking frequently for another 15 minutes.
Transfer the rice into a baking pan and allow it to cool to room temperature. Then grind it with a mortar and pestle, a spice grinder, or a food processor. Sift it through a fine mesh strainer to remove everything but the powder.
You can store it in an airtight container at room temperature for up to 2 months.
Instructions
Marinating
Trim gristle and fat off of the side of the steaks (try to use steaks with minimal gristle 'interruptions' on the inside).
Next, prepare the marinade by mixing all of the marinade ingredients together in a bowl until the sugar has dissolved.
Place both marinade and the steaks (in one layer) in large ziplock bag. Remove as much air as possible, and massage the bag to coat the steaks. Marinate in the fridge for 3 hours, flipping the bag over at the halfway point.
Remove the bag from the fridge and set it out to rest at room temperature for 1 hour. Dispose of the leftover marinade.
Grilling
Oil and heat your grill or grill pan to high heat (450°F/230°C). As soon as it starts to smoke, add the steaks and reduce the heat to medium (350°F/177°C). Cook the steaks to medium-rare. Remove the steaks from the grill when your meat thermometer reads an internal temperature of about 135-140°F (57-60°C), as they will continue to cook a bit more.
Set them aside and allow them to rest for 10 minutes. This resting time will make your steaks juicier.
While the steaks are resting, make the crying tiger sauce. Mix the fish sauce, lime juice, palm sugar, tamarind paste, and chilli flakes together and stir well until the sugar dissolves. Wait to stir in the toasted rice powder, shallots, cilantro, and green onion until just before you are ready to serve.
Serving
Once the steaks have rested, cut them into very thin slices against the grain (cutting this way will tenderize the meat). Assemble them onto a serving plate, and serve Thai crying tiger steak with individual servings bowls of sticky rice and crying tiger sauce.
Sticky rice should be soaked for 12 hours before cooking for best results. However, if you don't have time for that you can just soak it for a minimum of 30 minutes.
Wash the rice thoroughly, then let it soak in cold water and covered to soften the hard shells on the rice grains. Then rinsed the rice again and cook it. I prepare it in my Zojirushi rice cooker on the setting for 'sweet rice.'
Substitutions
Palm sugar - Can be substituted with brown sugar or raw sugar.
Tamarind concentrate - Can be substituted with tamarind paste, but the paste is more intense so start with a much smaller amount and add more if needed.
Toasted rice powder - Toasted, ground cashews are sometimes used as a substitute.
Cilantro - This can be omitted from the recipe, if desired.
Equipment
I prepared the sticky rice in my Zojirushi rice cooker; I really like this brand. The quality of their products is wonderful and my rice turns out perfectly every time. And I used my trusty Griddler to grill my steaks.
You will also need a very sharp knife for slicing the steaks thinly. I highly recommend looking into purchasing a high quality Japanese knife. There is nothing better in the kitchen.
Storage
If you have any leftover steak, you can store it an in airtight container in the refrigerator for up to 3-4 days. The leftovers make an absolutely delicious addition to the next day's lunch salad.
Print📖 Recipe
Thai Crying Tiger Steak
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes (plus marinade time)
- Yield: 2-4 servings 1x
- Category: Main dish
- Cuisine: Thai
Description
This delicious Thai crying tiger steak dish from northeastern Thailand has a wonderful balance of spicy, sweet, and sour flavours. The tender strips of marinated steak are dipped into amazing crying tiger sauce. Enjoy it with a bowl of warm sticky rice.
Ingredients
2 sirloin steaks (7 ounces / 200g each; most other cuts of steak are fine)
Cooked sticky rice, for serving
Marinade:
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon lime juice, freshly squeezed
1 tablespoon vegetable oil
1 tablespoon palm sugar
1 clove garlic, minced
¼ teaspoon black pepper
Crying Tiger Sauce:
2 tablespoons fish sauce
2 tablespoons lime juice, freshly squeezed
1 tablespoon palm sugar
2 teaspoons tamarind concentrate
2 teaspoons crushed red chilli flakes (or, to taste)
½ teaspoon toasted rice powder *
1 tablespoon shallots, finely chopped
1 tablespoon cilantro, finely chopped
1 tablespoon green onion, finely chopped
Instructions
Trim gristle and fat off of the side of the steaks (try to use steaks with minimal gristle 'interruptions' on the inside).
Next, prepare the marinade by mixing all of the marinade ingredients together in a bowl until the sugar has dissolved.
Place both marinade and the steaks (in one layer) in large ziplock bag. Remove as much air as possible, and massage the bag to coat the steaks. Marinate in the fridge for 3 hours, flipping the bag over at the halfway point.
Remove the bag from the fridge and set it out to rest at room temperature for 1 hour. Dispose of the leftover marinade.
Sticky rice: If you are serving with sticky rice, at this point it will have already been washed and soaked for 12 hours (or as little as 30 minutes, if you are short on time), and can now be cooked while the steak sits at room temperature.
Oil and heat your grill or grill pan to high heat (450°F/230°C). As soon as it starts to smoke, add the steaks and reduce the heat to medium (350°F/177°C). Cook the steaks to medium-rare. Remove the steaks from the grill when your meat thermometer reads an internal temperature of about 135-140°F (57-60°C), as they will continue to cook a bit more.
Set them aside and allow them to rest for 10 minutes. This resting time will make your steaks juicier.
Crying tiger sauce: While the steaks are resting, make the crying tiger sauce. Mix the fish sauce, lime juice, palm sugar, tamarind paste, and chilli flakes together and stir well until the sugar dissolves. Wait to stir in the toasted rice powder, shallots, cilantro, and green onion until just before you are ready to serve.
Once the steaks have rested, cut them into very thin slices against the grain (cutting this way will tenderize the meat). Assemble them onto a serving plate, and serve with individual servings bowls of sticky rice and crying tiger sauce.
Notes
To make your own toasted Rice Powder: Add some dry Thai sticky rice to a stainless steel skillet and heat it over medium heat. Shake frequently to move the rice around, all the while keeping it in an even layer on the bottom of the pan. If the rice begins to burn, reduce heat to medium-low. The rice should turn a golden brown after about 10 minutes. If you want a more intense nutty flavour and popcorn smell in your toasted rice powder, continue cooking while shaking frequently for another 15 minutes. Transfer the rice into a baking pan and allow it to cool to room temperature. Then grind it with a mortar and pestle, a spice grinder, or a food processor. Sift it through a fine mesh strainer to remove everything but the powder. You can store it in an airtight container at room temperature for up to 2 months.
Nutrition
- Serving Size: as part of a meal
- Calories: 165
- Sugar: 6.1 g
- Sodium: 1262.1 mg
- Fat: 4.6 g
- Carbohydrates: 9.1 g
- Protein: 23.5 g
- Cholesterol: 58.6 mg
Keywords: Thai crying tiger steak
Kevin says
This was unreal. New favorite thai dish.
Asha says
Thank you. It's such a great dish. I'm surprised more restaurants don't serve it.
Maria says
Delicious
Asha says
Thank you! 🙂
Fred Taylor says
Great recipe, I love the dipping sauce.
Asha says
Thanks so much!
Jess says
How have I never heard of this before??
Asha says
It's definitely rare in restaurants!
Tammy says
Making this again and again and again.
Asha says
It's in my regular rotation too 😀
Trevor says
Mouthwatering goodness.
Asha says
Thank you! ❤️
Pete says
This steak is amazingly good.
Asha says
Thanks! I love it too
Dustin says
Best steak recipe I ever tasted. Seriously!!
Asha says
Thanks so much!
Erika says
Juicy and tender. Melts in your mouth.
Asha says
Thank you for the review 🙂
Rebecca says
Every forkful is delightful - tender, juicy and full of flavour.
Asha says
Thanks so much!
Anna Dornier says
I'm not seeing where the toasted rice powder goes. Your instructions say to mix everything but the powder in the sauce. When do you mix it? Thanks.
Asha says
Hi Anna. That step is in the second last paragraph of the recipe card instructions. You can mix the other sauce ingredients together while the steaks are grilling. But wait until after your steaks are cooked and sliced, then mix the toasted rice powder and chopped fresh ingredients into the sauce right before serving. Enjoy 🙂
Anna says
Thanks for the response!
Asha says
Anytime!
Ryan says
This is my all time favourite beef dish. The flavour explodes in your mouth to the delight of your tastebuds.
Asha says
Thanks so much 🙂
Robyn says
Absolutely fabulous recipe. Made it tonight and wished I made more.
Asha says
Thanks! I love this dish too
Arian says
Best steak dish I ever tasted. Seriously!!
Asha says
Thanks so much! I'm a huge fan too.
Sandy says
Mouth-watering goodness.
Asha says
Thank you!
Scott says
Never need to buy a steak dinner at a restaurant again. This matches anything they offer.
Asha says
Thank you! 🙂
Mark R. says
Steak does not get any better than this. My wife thought I ordered it in from some restaurant.
Asha says
That's such a compliment, glad it turned out great for you! 🙂
Scott says
I made this tonight. It was the perfect meal after a long, cold day.
Asha says
Thanks Scott, I'm so glad you enjoyed it. I love this dish 🙂
Umar says
So juicy and satisfying.
Asha says
Thank you!
Ralph says
This steak is amazingly good.
Asha says
Thank you!
Steve says
Four words: Juicy. Tasty. Flavorful. Delicious.
Asha says
Thank. You. So. Much! 😀
Reg says
Great recipe.
Asha says
Thanks!
Jason says
Great meal. Steak is so tender it melts in your mouth.
Asha says
Thanks Jason 🙂
Josh says
Best tasting steak ever.
Asha says
Thanks!
Mike says
Great recipe.
Asha says
Thanks! 🙂
Stefan Swanson says
Over the years I moved quite far away from my favorite Thai restaurant. And we used to order this dish.
I've tried to replicate the sauce for so long. And I'm pretty sure what I was missing now was the toasted rice powder (which I made thanks to your recipe!) and tamarind paste.
The combination of the steak marinade and the sauce is such a great combo! Thanks for the recipe that brings a piece of nostalgia home!
Asha says
Thanks so much! I'm so glad I could reunite you with this wonderful dish. It's definitely a favourite of mine as well.
Lindaleewhy says
Absolutely freaking delicious. I've been searching and searching for a good crying tiger recipe and I'm so glad I came across this one. It is literally so flavorful and just as good as the authentic Thai restaurant dishes for half the price. Thank you sooo much for sharing
Asha says
Thank you so much for the kind words! I'm so glad that you liked my recipe. 🙂
Vanessa says
I got to admit that the name grabbed my attention. How can you not try a dish with that name? Glad I did since it was so delicious and full of flavour!
Asha says
Thanks so much!
Colleen says
I love the name of this dish! But more importantly it's delicious! We loved it and I'll be making it again. Thank you!
Asha says
Thanks so much, Colleen! 🙂
nancy says
it's been awhile since i've had Thai crying tiger sauce and it was a nice wake up! It was spicy but really enjoyable and flavourful!! thanks for re-introducing me to this lovely recipe
Asha says
Thank you for the kind words. Such a great Thai dish that you don't see nearly enough in restaurants.
Sean says
Delicious, delightful stuff. I've been curious about this recipe for a long time. A recipe with a good name always makes me curious. I love that you've taken the time to detail the ingredients and their use - that always makes a big difference in a recipe like this. I have to say, I wonder what other dishes might benefit from a little crying tiger sauce!
Asha says
Thanks so much, Sean. I really appreciate it 🙂 I agree.. I think it would taste amazing with many other things.
Terri says
Wow! I had never heard of this sauce but it sounds deliciously spicy and amazing! If only the price of steak would come done… I’m just relieved there are no sad tigers😊
Asha says
Thank you Terri 🙂 Grocery prices are definitely insane here in Toronto right now! Hope that doesn't last.