If you’re hunting for big, bold flavors that deliver a little drama and a lot of joy, Crying Tiger Beef with Nam Jim Jaew is the dish you need to try next. Perfectly grilled beef, juicy and smoky, pairs with a tangy, fiery Thai dipping sauce to create a plate that’s truly unforgettable. The magic lies in its balance of savory, spicy, sour, and sweet, ensuring every bite is crave-worthy. Whether you’re planning a backyard BBQ or a quick weeknight dinner, Crying Tiger Beef with Nam Jim Jaew will become a show-stopping favorite you’ll want to serve again and again.
Ingredients You’ll Need
The brilliance of Crying Tiger Beef with Nam Jim Jaew is in its handful of essential, flavor-packed ingredients. Each one plays a vital role, whether by infusing the beef with umami depth or adding zesty brightness to the signature sauce.
- Beef steak (1 1/2 pounds ribeye, sirloin, or flank): Choose a well-marbled cut for the juiciest, most flavorful bites.
- Oyster sauce (2 tablespoons): Brings rich umami and a hint of sweetness to the marinade.
- Soy sauce (1 tablespoon): Adds saltiness and deepens the savory character of the beef.
- Fish sauce (2 tablespoons for sauce, 1 for marinade): Essential for an unmistakable Thai kick and complex saltiness.
- Vegetable oil (1 tablespoon): Helps the marinade stick to the meat and encourages that perfect char.
- Sugar (1 teaspoon for marinade, 1 tablespoon for sauce): Balances the salt and spice, bringing harmony to both meat and sauce.
- Ground black pepper (1/2 teaspoon): Gives the steak a gentle, peppery heat.
- Lime juice (2 tablespoons): Fresh squeeze is a must for that zippy, bright acidity in the Nam Jim Jaew.
- Toasted rice powder (1 tablespoon): Adds nutty flavor and delightful texture to the dipping sauce—toast your own for extra charm!
- Dried chili flakes (1 tablespoon): Delivers that signature fiery punch—adjust to your preferred spice level.
- Shallots (2 tablespoons, finely chopped): Lends subtle sweetness and crunch to the Nam Jim Jaew.
- Fresh cilantro (2 tablespoons, chopped): Brightens the sauce with herbaceous lift.
- Green onions (1 tablespoon, chopped): Adds freshness and a hint of oniony bite.
- Palm sugar (or brown sugar, 1 tablespoon): Traditional and richly flavored, but brown sugar works in a pinch.
How to Make Crying Tiger Beef with Nam Jim Jaew
Step 1: Marinate the Beef
Start by whisking together the oyster sauce, soy sauce, fish sauce, vegetable oil, sugar, and black pepper in a large bowl. Toss in your chosen steak and really get in there with your hands, rubbing the marinade all over the meat so every inch gets coated. Cover the bowl and let it rest in the fridge for at least an hour, but if you can plan ahead, overnight makes the flavors truly pop.
Step 2: Prepare the Grill
When you’re ready to cook, heat up your grill or grill pan to high. If you’re after authentic Thai flavor, charcoal is the way to go—the gentle smokiness it imparts is irresistible. While the grill heats up, pull your steak from the fridge so it loses its chill and cooks evenly.
Step 3: Grill the Steak
Once the grill is piping hot, lay the steak down and listen for that satisfying sizzle. Cook for three to five minutes on each side for a juicy medium-rare finish, or a little longer if you prefer your beef less pink. The goal is a beautifully charred exterior with a tender, succulent center.
Step 4: Rest and Slice
After grilling, transfer the beef to a cutting board and cover it loosely with foil. Let it rest for ten minutes—do not skip this! Resting keeps all those delicious juices right where you want them. Thinly slice the steak against the grain, which ensures each mouthful is as tender as possible.
Step 5: Make the Nam Jim Jaew Sauce
While the beef rests, whisk together fish sauce, lime juice, toasted rice powder, palm (or brown) sugar, chili flakes, finely chopped shallots, cilantro, and green onions in a small bowl. Give it a taste, and adjust the seasoning if you need a touch more lime for brightness or an extra sprinkle of chili for bolder heat. The result? A dipping sauce that ignites the senses and complements the beef perfectly.
Step 6: Serve Your Crying Tiger Beef with Nam Jim Jaew
Arrange the sliced beef on a platter and serve with the bowl of Nam Jim Jaew on the side. Your guests will love dipping each piece of steak into the punchy sauce—just try not to eat it all before it hits the table!
How to Serve Crying Tiger Beef with Nam Jim Jaew
Garnishes
Add vibrant color and fresh flavor by sprinkling extra chopped cilantro and thinly sliced green onions over the beef. For a restaurant-worthy look and a touch of crunch, a pinch more toasted rice powder or even some thinly sliced fresh chilies can really wake up the plate.
Side Dishes
This dish is often enjoyed with sticky rice, which does a fantastic job of soaking up every drop of sauce. Simple cucumber slices or crisp lettuce leaves are refreshing counterparts to the spice. You could also offer an herby Thai salad or steamed veggies for a touch more greens.
Creative Ways to Present
Turn Crying Tiger Beef with Nam Jim Jaew into skewers for a fun party appetizer, or serve the beef wrapped in lettuce cups topped with a drizzle of sauce. Another idea: plate the steak alongside a colorful Thai herb salad for a showstopping main event.
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, store the beef and Nam Jim Jaew sauce separately in airtight containers in the fridge. The beef will keep fresh for up to three days, while the sauce is at its best within a day or two for optimal zing.
Freezing
You can freeze any leftover grilled beef slices for up to two months, wrapped tightly in foil or stored in a zip-top bag to avoid freezer burn. Don’t freeze the Nam Jim Jaew—it’s best made fresh for the vibrant flavors to truly shine.
Reheating
Reheat sliced beef gently in a skillet over low heat, just until warm, or briefly in the microwave with a splash of water to prevent drying out. Serve immediately with fresh Nam Jim Jaew for the full, lively flavor experience.
FAQs
What cut of beef works best for Crying Tiger Beef with Nam Jim Jaew?
Ribeye, sirloin, or flank steak are perfect because they offer both tenderness and robust flavor. Choose a marbled cut for the juiciest results, and always slice thinly against the grain for the best texture.
How do I make toasted rice powder at home?
Simply dry-toast a few tablespoons of raw sticky rice or jasmine rice in a skillet over medium heat, stirring often, until golden and fragrant. Let it cool, then grind it to a fine powder with a mortar and pestle or spice grinder. It’s a magical, nutty finishing touch for Nam Jim Jaew.
Can I make Crying Tiger Beef with Nam Jim Jaew gluten-free?
Absolutely! Use a gluten-free soy sauce or tamari in the marinade. Double-check that your other sauces and ingredients are gluten-free, and you’re set for a worry-free meal.
How spicy is the Nam Jim Jaew sauce?
Nam Jim Jaew is known for its kick, but you’re the boss of the chili flakes! Start with less if you’re spice-sensitive, and add more to turn up the heat. There’s plenty of flavor here even with a subtle spice level.
Is it possible to cook the beef indoors?
Yes—the beef can be seared in a grill pan or even a cast-iron skillet on the stove. You’ll still achieve gorgeous caramelization and flavor. Just be sure your pan is very hot and well-oiled before you begin.
Final Thoughts
No matter your grilling skills or kitchen confidence, Crying Tiger Beef with Nam Jim Jaew delivers huge reward for simple effort. Give it a go and you’ll see just how fun and flavorful cooking (and eating!) Thai-style beef can be. I can’t wait for you to fall in love with this dish as much as I have!
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Crying Tiger Beef with Nam Jim Jaew Recipe
- Total Time: 1 hour 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the bold flavors of Thailand with this Crying Tiger Beef recipe. Tender grilled beef served with a zesty Nam Jim Jaew dipping sauce is a perfect balance of savory and spicy. Impress your guests with this traditional Thai dish.
Ingredients
For the Beef:
- 1 1/2 pounds (680 g) beef steak (ribeye, sirloin, or flank)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
For Nam Jim Jaew Sauce:
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon toasted rice powder
- 1 tablespoon palm sugar (or brown sugar)
- 1 tablespoon dried chili flakes
- 2 tablespoons finely chopped shallots
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon chopped green onions
Instructions
- Marinate the Beef: Combine oyster sauce, soy sauce, fish sauce, vegetable oil, sugar, and black pepper. Rub the marinade over the beef, cover, and refrigerate for at least 1 hour.
- Grill the Beef: Preheat a grill or grill pan, cook the beef for 3–5 minutes per side for medium-rare. Rest for 10 minutes before slicing thinly.
- Make Nam Jim Jaew: Whisk together fish sauce, lime juice, rice powder, sugar, chili flakes, shallots, cilantro, and green onions.
- Serve: Slice beef and serve with dipping sauce.
Notes
- To make toasted rice powder, dry-toast raw sticky rice or jasmine rice until golden, then grind. For extra smoky flavor, cook the beef over charcoal.
- Prep Time: 15 minutes (plus 1 hour marinating)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 290
- Sugar: 5 g
- Sodium: 1400 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 33 g
- Cholesterol: 90 mg
