Crying Tiger Beef: A Simple Thai Delight for Home Chefs Recipe
Crying Tiger Beef is a flavorful and simple Thai grilled flank steak recipe, marinated in a tangy and spicy sauce, paired with jasmine rice and fresh cucumber. Perfect for home chefs wanting to enjoy authentic Thai flavors with minimal fuss.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Ingredients
Scale
Marinade and Beef
- 1 cup soy sauce (can substitute tamari for gluten-free)
- 2 tablespoons fish sauce (coconut aminos can be used for a non-fish alternative)
- 2 tablespoons brown sugar (honey or maple syrup work well as substitutes)
- 2 tablespoons lime juice (best with fresh lime for optimal taste)
- 4 cloves garlic (fresh garlic preferred, minced)
- 0.5 teaspoon black pepper (adjust according to spice tolerance)
- 0.5 teaspoon red pepper flakes (adjust based on preference)
- 1 tablespoon vegetable oil (can substitute with canola or peanut oil)
- 1 flank steak (approx. 1.5 to 2 pounds) – implied based on servings and recipe context
Side Ingredients
- 1 cup jasmine rice (can use basmati or brown rice)
- 1 cup cucumber (can swap with bell peppers)
- 1 bunch fresh cilantro (optional, for garnish)
- 2 tablespoons sesame seeds (optional, for garnish)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, black pepper, and red pepper flakes until well combined.
- Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, seal the bag or cover the dish, and refrigerate for 1 to 4 hours to allow the flavors to penetrate the meat.
- Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice with the appropriate amount of water, bring it to a boil, then reduce the heat to low. Cover and simmer for about 15 minutes until the rice is tender and water is absorbed.
- Grill the Steak: Preheat a grill pan over medium-high heat. Add the vegetable oil to the pan. Remove the steak from the marinade, letting excess drip off, and grill for 4 to 5 minutes per side, or until the desired doneness is achieved.
- Rest and Slice the Steak: Remove the steak from the grill pan and let it rest for about 5 minutes to retain juices. Then, slice the steak thinly against the grain for maximum tenderness.
- Assemble and Serve: Plate the cooked jasmine rice, top with the sliced steak, and garnish with fresh cilantro and sesame seeds if using. Serve the cucumber on the side for a refreshing contrast.
Notes
- Marinating the steak for at least 1 hour enhances the flavor, but 4 hours is optimal for tenderness and taste.
- Adjust the red pepper flakes and black pepper according to your preferred spice level.
- Using fresh lime juice and garlic will greatly improve the dish’s authenticity and flavor.
- For a gluten-free version, substitute soy sauce with tamari and fish sauce with coconut aminos.
- If you don’t have a grill pan, you can use an outdoor grill or a cast iron skillet.
- Slicing against the grain ensures the meat is tender and easier to chew.
- The sesame seeds and cilantro are optional but add a nice texture and freshness to the dish.
Keywords: Thai beef recipe, crying tiger beef, grilled flank steak, Thai marinade, easy Thai dinner, spicy beef recipe, jasmine rice, homemade Thai beef