🔥 Description
A bold Thai street-food classic featuring smoky grilled steak paired with a spicy-sour tamarind chili dipping sauce. “Crying Tiger” gets its name from the heat of the sauce that’s so good it brings tears 🥵.
⏱️ Time & Servings
Prep Time: 15 min
Cooking Time: 10–12 min
Total Time: 25–30 min
Servings: 2–3
🍽️ Nutrition (per serving)
Calories: ~480 kcal
Protein: 42g
Carbs: 12g
Fat: 28g
🛒 Ingredients
🥩 Steak
500g ribeye or sirloin steak
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp oyster sauce
1 tbsp lime juice
2 garlic cloves (minced)
1 tsp black pepper
1 tsp brown sugar
1 tbsp oil
🌶️ Tamarind Chili Dipping Sauce
2 tbsp tamarind paste
1 tbsp fish sauce
1 tbsp lime juice
1–2 tsp chili flakes (adjust heat)
1 tsp brown sugar
2 tbsp chopped cilantro
1 tbsp toasted rice powder (optional but authentic)
🥗 To Serve
Fresh cucumber slices
Steamed jasmine rice
Fresh herbs (mint, cilantro)
👨🍳 Instructions
Marinate steak: Mix soy sauce, fish sauce, oyster sauce, lime juice, garlic, pepper, sugar, and oil. Coat steak and marinate 20–30 minutes.
Make sauce: Combine tamarind paste, fish sauce, lime juice, chili flakes, sugar, cilantro, and rice powder. Mix well and set aside.
Cook steak: Grill or pan-sear on high heat 4–6 min per side (medium-rare to medium).
Rest meat: Let steak rest 5–10 minutes before slicing.
Slice thinly: Cut against the grain for tenderness.
Serve: Plate with jasmine rice, cucumbers, herbs, and dipping sauce on the side.
💡 Pro Tips
High heat = smoky crust (don’t overcrowd pan)
Resting steak is key for juiciness
Add extra chili if you want “crying tiger” level heat 🔥
