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Thai Crying Tiger Steak is a flavorful, grilled beef dish that’s served with a tangy dipping sauce. The steak is marinated with ingredients like soy sauce, fish sauce, garlic, and lime, giving it a rich, savory taste. After grilling to perfection, it’s paired with a spicy, sour dipping sauce that brings a punch of flavor. The dish gets its name from the legend that even a tiger would cry after tasting its bold flavors. Perfect for those who love a mix of smoky, spicy, and tangy in every bite!
Key Ingredients for Nam Jim Jeow (Thai Crying Tiger Dipping Sauce)
- Fish Sauce – Provides a salty, umami base.
- Tamarind Paste – Adds a tangy, sour kick.
- Lime Juice – Freshens the sauce with citrus acidity.
- Chili Flakes – Adds spice and heat.
- Palm Sugar – Balances the flavors with sweetness.
- Ground Toasted Glutinous Rice – Adds a nutty, crunchy texture.
- Shallots – Offers mild sweetness and texture.
Important Steps for Cooking Thai Crying Tiger Steak
- Preheat the pan – Ensure it’s hot to sear the steak properly without overcooking.
- Marinate the steak – Let the steak sit in the marinade for at least 30 minutes to infuse flavor. This would be soy sauce, oyster sauce, fish sauce, and palm sugar.
- Cook over medium heat – This prevents burning while achieving a perfect char.
- Flip multiple times – Turning the steak often will help even cooking and prevent burning.
- Rest the steak – Let it rest for 10 minutes to retain juices before slicing.
Difference Between Palm Sugar and Other Sugars
Palm sugar is less refined than white or brown sugar, offering a richer, caramel-like flavor. Unlike granulated sugars, it retains natural minerals and has a more subtle sweetness. It dissolves slower, giving dishes like Thai Crying Tiger Steak a balanced, earthy sweetness without overpowering other flavors. Palm sugar also has a lower glycemic index, making it a healthier alternative for many recipes. Its unique texture and flavor make it essential in authentic Southeast Asian cuisine.
Thai Crying Tiger Steak
Ingredients
Steak
- 1 lb steak
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- ½ tbsp fish sauce
- ½ tbsp palm sugar
Nam Jim Jaew (sauce)
- 1 tbsp glutinous rice
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1½ tbsp tamarind paste
- 1½ tbsp palm sugar, (25g)
- 1 handful cilantro
- 1 red chili
- 1 small shallot
- 2 tbsp water, (adjust to personal preference)
Instructions
- Toast glutinous rice in a pan over medium heat until browned.1 tbsp glutinous rice
- Grind it into a fine powder. A mortar and pestle works best for this.
- Add fish sauce, tamarind paste, lime juice, ground palm sugar, chopped red chilies, chopped cilantro, chopped shallots, and use water to thin it out to your desired consistency.2 tbsp fish sauce, 1 tbsp lime juice, 1½ tbsp tamarind paste, 1½ tbsp palm sugar, 1 handful cilantro, 1 red chili, 1 small shallot, 2 tbsp water
- Season steak with soy sauce, oyster sauce, fish sauce, and palm sugar.1 lb steak, 1 tbsp soy sauce, 1 tbsp oyster sauce, ½ tbsp fish sauce, ½ tbsp palm sugar
- Cook over medium heat with oil for 3-5 minutes each side to your desired doneness. Cooking over medium heat and constantly flipping every 1-2 minutes will prevent the steak from burning and even cooking.
- Serve steak with the sauce, over garlic rice, and cucumbers.
