Name: Crying Tiger Beef
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Serves 4
Ingredients: 1.5 pounds (700g) flank steak or ribeye steak; 3 tablespoons fish sauce, divided; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 2 tablespoons lime juice, freshly squeezed; 3 cloves garlic, minced; 1-2 Thai bird's eye chilies, finely chopped; 2 tablespoons toasted rice powder (khao khua); 1 tablespoon cilantro leaves, chopped; 2 tablespoons vegetable oil; 1 shallot, thinly sliced; 1 tablespoon palm sugar or brown sugar (for dipping sauce)

Instructions

Marinate the beef

In a large bowl, combine 2 tablespoons fish sauce, soy sauce, brown sugar, and 1 minced garlic clove. Add the beef, turning to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor penetration.
Prepare the dipping sauce

In a small bowl, mix remaining fish sauce, lime juice, palm sugar, remaining minced garlic, chopped chilies, and toasted rice powder. Stir until sugar dissolves. Add sliced shallots and chopped cilantro leaves. Set aside to allow flavors to meld.
Grill the beef

Preheat grill or grill pan to high heat. Remove beef from marinade and pat dry with paper towels. Brush with vegetable oil. Grill for 5-7 minutes per side for medium-rare (or to desired doneness). Let rest for 10 minutes before slicing.
Slice and serve

Slice the beef thinly against the grain at a slight angle. Arrange on a serving platter. The beef should be juicy with a charred exterior and pink interior.
Present the dish

Serve the sliced beef with the dipping sauce on the side. Traditionally accompanied by sticky rice and fresh vegetables like cucumber slices, cabbage, and Thai basil.

Crying Tiger Beef

Ingredients

Instructions

Nutritional Information