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5.0 from 3 votes

Crying Tiger Beef (Seua Rong Haï)

Crying tiger beef is a traditional Thai recipe of steak slices served with a delicious dipping sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 people
Course: Main Course
Cuisine: Asian , Thai

Ingredients

  • 2 steaks sirloin, flank, skirt, flat iron, or hanger, about 1 lb (500 g)
Dipping sauce
  • 1 tablespoon fish sauce
  • 1½ tablespoon lime juice
  • 1 tablespoon tamarind paste
  • 2 tablespoons palm sugar grated
  • 2 tablespoons finely chopped cilantro
  • 1 scallion finely chopped
  • 2 tablespoons finely chopped shallots
  • 2 tablespoons glutinous rice
  • 1 teaspoon chili flakes
Serve with
  • white rice
  • sliced cucumbers
Equipment
  • food processor
  • cast iron skillet

Instructions

    Cup of Yum
  1. Take the steaks out of the refrigerator about an hour before cooking them. Season with salt.
  2. In a non-stick pan, dry roast the rice over medium heat for a few minutes. Stir constantly so it does not burn.
  3. Remove from heat and let cool.
  4. Mix the rice in a food processor to obtain a very fine powder.
  5. In a small bowl, combine all the sauce ingredients together and stir well.
  6. Pan-roast the steaks a few minutes per side on a griddle or cast iron skillet. Ideally, the meat should be just seared (rare to medium rare). Let steaks sit at room temperature for 10 minutes before slicing.
  7. Thinly slice the steaks against the grain to a thickness of about ⅙ inch (4 mm).
  8. Fan out the slices on a serving plate and serve with the dipping sauce, sliced cucumbers and white rice.