Quick & Easy Crying Tiger Beef
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
26 mins
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Servings
4
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Calories
323 kcal
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Course
Main Course
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Cuisine
Thai
Quick & Easy Crying Tiger Beef
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Juicy tender marinated steak served with a sweet, tangy, spicy Thai dipping sauce. This quick and easy crying tiger beef is a delicious 30-minute classic Thai dish that you will forever crave! It's better-than-takeout and great for the family!
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Ingredients
- 1 lb rib eye steak or strip sirloin, flat iron steak, flank steak at 1-inch thick
- 2 teaspoon vegetable oil or any neutral oil
Steak Marinade
- 1 tablespoon oyster sauce or vegetarian stir fry sauce
- 1 tablespoon palm sugar finely chopped (or brown sugar or coconut sugar)
- 1 tablespoon lime juice
- 1 tablespoon Regular soy sauce
- 2 teaspoon garlic minced
- 2 teaspoon vegetable oil or any neutral oil
Dipping Sauce
- 1 tablespoon tamarind pulp
- 3 tablespoon hot boiling water to make tamarind paste
- 1 teaspoon uncooked glutinous rice or jasmine rice
- 1 tablespoon palm sugar finely chopped (or brown sugar or coconut sugar)
- 1 tablespoon shallots finely diced
- 1 tablespoon cilantro or coriander, finely chopped
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- ½ teaspoon Thai chili flakes or Korean red pepper flakes
Instructions
- In a large bowl, mix together marinade ingredients as listed above until combined. Add steaks to marinade and coat evenly. Marinate for 15 minutes at room temperature.
- In a small bowl, add tamarind pulp and hot boiling water. Dissolve the pulp with a fork. Once it's cool, use clean hands to dissolve the pulp around the seeds. Run the paste through a fine sieve to remove any pulp or seeds. This is tamarind paste. Set aside.
- In an oil-less pan on medium heat, toast rice until brown, about 3-4 minutes.
- Transfer toasted rice into a mortar and pestle, spice grinder or a high power blender. Grind the rice until it becomes toasted rice powder.
- In a small bowl, combine tamarind paste, rice powder and remaining dipping sauce ingredients as listed.
- Heat vegetable oil in a heavy bottom frying pan or cast iron skillet on medium-high heat. Sear steaks on each side for 3-4 minutes for rare steak to medium rare with internal temperature of 131-139 F with a digital thermometer. For medium well, cook for another 1 minute on each side on medium-heat until an internal temperature of 150-158 F. For well done, cook for another 2-3 minutes on medium heat on each side until an internal temperature of 158 - 212 F.
- Remove steaks from pan and let them rest on a cutting board for 10 minutes before slicing on a bias.
- Serve steak and enjoy with dipping sauce!
Equipments used:
Nutrition Information
Show Details
Calories
323kcal
(16%)
Carbohydrates
12g
(4%)
Protein
24g
(48%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
11g
Cholesterol
69mg
(23%)
Sodium
805mg
(34%)
Potassium
383mg
(11%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
104IU
(2%)
Vitamin C
3mg
(3%)
Calcium
21mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 12g | 4% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 69mg | 23% |
| Sodium | 805mg | 34% |
| Potassium | 383mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 104IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 21mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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