If you’ve ever dreamed of tasting a dish that bursts with bold, smoky flavors paired with a tangy, spicy kick, then the Crying Tiger Beef with Nam Jim Jaew Sauce Recipe is your new best friend in the kitchen. This iconic Thai dish combines tender, perfectly grilled beef with a vibrant dipping sauce that dances on your taste buds. Whether you’re hosting friends or craving something extraordinary for dinner, this recipe brings a sensational balance of smoky, salty, sour, and spicy notes that’s utterly addictive and surprisingly simple to create.
Ingredients You’ll Need
The magic of the Crying Tiger Beef with Nam Jim Jaew Sauce Recipe lies in its straightforward yet deeply flavorful ingredients. Each component plays a star role: from the luscious umami of oyster sauce to the crisp zest of fresh lime juice, every item contributes to making this dish unforgettable.
- Oyster Sauce: Adds a rich, savory depth that enhances the beef’s natural flavors.
- Fish Sauce (reduced-sodium recommended): Brings authentic salty tang and complexity typical of Thai cuisine.
- Garlic (grated): Provides a spicy, aromatic punch essential to the marinade’s character.
- Ginger (fresh, grated): Offers a bright, peppery warmth that balances the richness of the beef.
- Beef Steak (about 1-inch thick): Your main star—choose a tender cut for a juicy, satisfying bite.
- White Pepper: Introduces subtle heat with a different profile from black pepper.
- Glutinous Rice (toasted): Toasting adds nuttiness, and grinding it creates a unique texture in the sauce.
- Lime Juice (fresh): Brings zesty acidity that brightens the sauce beautifully.
- Tamarind Paste: Delivers a tangy, fruity sourness crucial to authentic Nam Jim Jaew.
- Evaporated Cane Sugar: Balances out the sour and salty notes with subtle sweetness.
- Chili Flakes: Adjust to your preferred spice level for that signature kick.
- Cilantro (or mint): Fresh herbs add a burst of green freshness and aroma.
- Scallion (or chives): Provides mild onion flavor and crunch to the sauce.
- Shallot (optional): Adds a gentle sweetness and delicate texture.
How to Make Crying Tiger Beef with Nam Jim Jaew Sauce Recipe
Step 1: Marinate the Beef
Start by combining oyster sauce, fish sauce, grated garlic, and ginger in a medium bowl. This flavorful marinade will tenderize the beef while infusing it with those signature tangy and savory layers. Coat your beef steak in this mixture, cover tightly, and let it chill in the refrigerator for at least 30 minutes, though overnight is ideal for maximum flavor penetration.
Step 2: Toast the Glutinous Rice
While the beef marinates, grab a dry skillet and toast the glutinous rice over medium heat. Stir the rice frequently for 5 to 7 minutes until it turns a beautiful golden brown and releases a nutty aroma. Once cooled, grind it into a coarse powder—this toasted rice powder adds an unexpectedly delightful texture and an earthiness to the sauce that makes it so unique.
Step 3: Prepare the Nam Jim Jaew Sauce
In a separate bowl, whisk together fish sauce, fresh lime juice, tamarind paste, evaporated cane sugar, chili flakes, cilantro, scallion, and 2 teaspoons of your toasted rice powder. This sauce is a flawless harmony of flavors—sour, salty, spicy, and sweet—each bite bursting with vibrant heat and refreshing herbaceous notes that complement the smoky beef beautifully.
Step 4: Grill the Beef
Preheat your grill or cast-iron skillet to high heat so you get a wonderful sear. Grill the marinated beef for about 5 minutes per side to achieve a juicy medium-rare, aiming for an internal temperature of around 130°F (54°C). The caramelized crust and tender inside create a stunning contrast that will make your taste buds sing.
Step 5: Rest and Slice
Once cooked, remove the beef and let it rest for about 10 minutes. Resting allows the juices to redistribute, ensuring every slice stays moist and flavorful. When ready, slice the beef thinly against the grain for the best texture and tenderness.
Step 6: Serve with Sauce
Plate your beautifully sliced beef alongside fresh vegetables—crisp lettuce, cucumber, and herbs work wonderfully—and drizzle the vibrant Nam Jim Jaew sauce over, or serve it on the side for dipping. This combination is a showstopper that makes the Crying Tiger Beef with Nam Jim Jaew Sauce Recipe a memorable meal.
How to Serve Crying Tiger Beef with Nam Jim Jaew Sauce Recipe
Garnishes
Fresh garnishes take this dish to the next level. Sprinkle chopped cilantro and scallions on top, add thin slices of red chili for color and heat, and offer wedges of lime to squeeze over the beef for an extra burst of brightness. These simple touches brighten the rich beef and complement the sauce perfectly.
Side Dishes
A traditional sticky rice or jasmine rice is a fantastic accompaniment, soaking up all the bold flavors. For a refreshing contrast, serve with crisp cucumber slices or a light papaya salad to balance the heat and richness. These side dishes not only round out the meal but also add textural variety and freshness.
Creative Ways to Present
For a fun twist, serve the sliced Crying Tiger Beef on top of fresh salad greens with a drizzle of Nam Jim Jaew to create a lively beef salad. Alternatively, arrange the slices in a beautiful ring on a platter surrounded by herbs, lime wedges, and dipping sauce for a spectacular entertaining dish that invites everyone to dig in and enjoy.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled beef and Nam Jim Jaew sauce in separate airtight containers in the refrigerator. The beef will keep well for up to 3 days, retaining most of its juiciness and flavor, while the sauce remains vibrant for dipping or drizzling even after refrigeration.
Freezing
While freezing is possible, it’s best to freeze the beef separately from the sauce. Wrap the beef tightly in plastic wrap and place in a freezer-safe bag or container for up to 2 months. The Nam Jim Jaew sauce can be frozen in small portions but fresh is always best for taste and texture.
Reheating
Reheat the beef gently in a skillet over medium-low heat to avoid drying it out, or enjoy it cold as leftovers in a salad. The sauce is best served at room temperature or slightly chilled; give it a quick stir before serving again to refresh the flavors.
FAQs
What cut of beef is best for Crying Tiger Beef with Nam Jim Jaew Sauce Recipe?
The best cut is a tender steak no thicker than one inch, such as ribeye or sirloin, which grills quickly and stays juicy. The marinade and quick grilling highlight the beef’s natural flavors without toughening the meat.
Can I make the sauce less spicy?
Absolutely! Adjust the amount of chili flakes to your preference or remove the seeds to reduce the heat. The balance of sour, salty, and sweet flavors will still shine through beautifully.
Is there a vegetarian alternative for this recipe?
While this recipe is centered on beef, you can use grilled portobello mushrooms or tofu as a substitute and pair it with the Nam Jim Jaew sauce for a delicious vegetarian twist that still captures the essence of the dish.
How important is the toasted rice powder in the sauce?
Toasted rice powder adds a unique texture and a slightly nutty flavor that’s pivotal to authentic Nam Jim Jaew sauce. It thickens the sauce and brings a surprising depth that’s hard to replicate with other ingredients.
Can I prepare this recipe without a grill?
Yes! A cast-iron skillet or heavy frying pan works great for searing the beef. High heat is key to getting that perfect caramelized crust that makes Crying Tiger Beef with Nam Jim Jaew Sauce Recipe so irresistible.
Final Thoughts
This Crying Tiger Beef with Nam Jim Jaew Sauce Recipe is truly a celebration of Thai flavors that’s ready to impress anyone lucky enough to try it. The combination of smoky, tender beef and the tangy, spicy dipping sauce creates a culinary adventure on your plate that’s both comforting and exciting. I can’t wait for you to make this recipe and discover just how addictive and satisfying it can be—happy cooking!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
Crying Tiger Beef with Nam Jim Jaew Sauce is a vibrant Thai dish featuring marinated grilled beef steak served alongside a spicy, tangy dipping sauce made from tamarind, lime, and toasted rice powder. This flavorful recipe combines bold Southeast Asian ingredients for an exciting culinary adventure perfect for dinner or entertaining guests.
Ingredients
Beef and Marinade
- 1 pound Beef Steak (no more than 1-inch thick)
- 3 tablespoons Oyster Sauce
- 2 tablespoons Fish Sauce (reduced-sodium for a healthier option)
- 2 cloves Garlic (grated)
- 1 tablespoon Ginger (grated, fresh)
- 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 (or chives, chopped)
- 1 tablespoon Shallot (optional, finely chopped)
Instructions
- Marinating the Beef: In a medium bowl, combine oyster sauce, fish sauce, grated garlic, and ginger. Coat the beef steak evenly in this marinade, cover the bowl, and refrigerate for at least 30 minutes, preferably overnight, to allow flavors to fully penetrate the meat.
- Toasting and Preparing Rice Powder: Heat a skillet over medium heat and add the glutinous rice. Toast the rice, stirring frequently, for 5 to 7 minutes until it turns golden brown. Remove from heat and allow it to cool completely. Once cooled, grind the toasted rice into a coarse powder using a mortar and pestle or spice grinder.
- Making 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, shallot (if using), and 2 teaspoons of the toasted rice powder. Mix thoroughly until well blended and balanced in flavor.
- Grilling the Beef: Preheat a grill or a cast-iron skillet over high heat. Remove the beef from the marinade and grill for about 5 minutes on each side for medium-rare doneness. Make sure the internal temperature reaches 130°F (54°C) using a meat thermometer for perfect cooking.
- Resting and Slicing: Take the grilled beef off the heat and let it rest for 10 minutes to retain juices. Then, slice the beef thinly against the grain for tender, easy-to-eat pieces.
- Serving: Arrange the sliced beef on a serving platter with fresh vegetables on the side. Drizzle the Nam Jim Jaew sauce over the beef or serve it on the side as a dipping condiment to enjoy the full flavor spectrum.
Notes
- For best flavor, marinate the beef overnight if time allows.
- Adjust chili flakes in the sauce to your preferred spice level.
- Use fresh lime juice instead of bottled for optimal tanginess.
- Toasted rice powder adds a nutty flavor and texture to the sauce; do not skip this step.
- Resting the beef after grilling helps keep it juicy and tender.
- This recipe can be paired with sticky rice or fresh salad for a complete meal.
