Crying Tiger Beef with Nam Jim Jaew Sauce

Ingredients:

For the Beef:

700g (1.5 lb) ribeye, flank, or sirloin steak

2 tbsp oyster sauce

1 tbsp fish sauce

1 tbsp light soy sauce

1 tbsp vegetable oil

1 tbsp palm sugar or brown sugar

2 garlic cloves, minced

1 tsp grated ginger

½ tsp ground black pepper

For the Nam Jim Jaew Sauce:

2 tbsp fish sauce

2 tbsp fresh lime juice

1 tbsp tamarind paste

1 tbsp palm sugar or brown sugar

2 tsp toasted rice powder

2 tbsp finely chopped shallots

1 tbsp chopped cilantro

1–2 tsp Thai chili flakes (adjust to taste)

To Serve:

Steamed jasmine or sticky rice

Cucumber slices

Cabbage or lettuce leaves

Directions:

Mix oyster sauce, fish sauce, soy sauce, sugar, garlic, ginger, oil, and pepper. Coat the steak with this marinade and let rest in the fridge for at least 30 minutes or up to 3 hours.

For the Nam Jim Jaew, combine fish sauce, lime juice, tamarind paste, and sugar in a bowl. Stir until sugar dissolves. Add rice powder, shallots, cilantro, and chili flakes. Adjust to taste for balance of sour, sweet, salty, and spicy.

Preheat grill or pan to medium-high heat. Let steak sit at room temperature for 15 minutes before grilling.

Grill steak for 3–5 minutes per side, depending on thickness and desired doneness.

Let steak rest for 10 minutes before slicing against the grain.

Serve sliced beef with Nam Jim Jaew dipping sauce, fresh vegetables, and rice.

Prep Time: 15 minutes

Marinating Time: 30 minutes to 3 hours

Cook Time: 10–12 minutes

Total Time: ~1 hour

Kcal: ~390 kcal per serving

Servings: 4