Thai crying tiger recipe is grilled beef with marinating sauce of oyster sauce, fish sauce, garlic, and soy sauce, then grilled to perfection. It is the best crying tiger recipe because it is healthy and full of flavors. A perfect summer grilling steak!
- 1.2-1.5 pound grilling steak (rib eye, top sirloin, flank, or any of your favorite grilling meat)
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons fish sauce
- 1 tablespoon thin soy sauce or regular soy sauce
- 1 1/2 tablespoons minced garlic
- 1 teaspoon ground white pepper
- 1- 1 /2 tablespoons sugar
- Wash your meat with cold water dry paper towel, and place it in a plastic bag or shallow pan. Let the meat sit while prepping the other ingredients.
- Mix the sauces, garlic, sugar, and white pepper until the sugar is dissolved in a medium bowl. Taste the marinade and adjust as needed, airing on the saltier side as some flavors will dissolve while grilling.
- Dip the meat in the marinade on both sides.
- If your meat is thick, use a small knife to puncture a few holes to let the sauce seep through.
- Pour the sauce over the meat in a ziplock bag or small pan, cover, and marinate in the refrigerator for 1-5 hours. Flipping side once or twice for even marinade. Set the meat out at room temperature for 30 minutes before grilling.
- Start the grill and cook the meat on medium-high heat. Cover the grill and cook until the meat is done to your liking, 2-4 minutes on each side, less as desired.
- Remove from the grill and let the meat rest for 10-15 minutes on a cutting board before cutting to allow the juice from the meat to redistribute and keeps the delicious juiced locked in within the cooked meat.
- Cut the meat against the grains into thin strips and slather the Nam Jim Jaew Recipe sauce. Serve with sticky rice and a plate of crunchy vegetables!
The Sauce, Nam Jim Jaew Recipe
- Toast uncooked rice at medium heat until the rice is golden brown and fragrant. Let it cool, then grind it in a spice grinder to a coarse powder. More detailed instructions on how to make Toasted rice powder.
- Add the finely chopped fresh herbs and place them in a small bowl.
- Pour honey over the fresh herbs in the bowl.
- Add fish sauce, lime juice, tamarind puree, and chili flakes.
- Stir everything, taste, and adjust the flavor with more sugar, fish sauce, or tamarind juice.
- Lastly, add toasted rice powder and mix well. Add 1-2 tablespoons of water if the sauce is too thick, and adjust with more fish sauce, lime juice, honey, or tamarind.
- Use honey, agave, or monk fruit sugar for a healthier option. I love using agave!
- For toasted rice for the sauce, you can use jasmine, sticky, or Japanese glutinous rice. These work great!
- When making the marinating sauce, I tend to have my sauce a little salty because the sauce will get absolved and cooked into the meat.
- Don’t throw away any leftover marinating sauce. Use a cooking brush to slather the sauce on the steak as you grill and flip the meat. This is a liquid goal. No food shall be wasted! (:
** Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **
- Prep Time: 10
- Cook Time: 15
- Category: Summer food, easy recipes
- Method: Grilling
- Cuisine: Thai
Keywords: crying tiger recipe, thai crying tiger, crying tiger beef, thai grilled beef, nam jim jaeow, thai beef recipes, crying tiger, weeping tiger, crying tiger sauce