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
Scale
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.