If you have ever yearned for a dish that marries bold, smoky flavors with a zesty, tangy dipping sauce, then the Crying Tiger Beef with Nam Jim Jaew Recipe is about to become your new go-to favorite. This Thai-inspired masterpiece features succulent, perfectly grilled beef paired with a vibrant sauce that bursts with layers of savory, sour, and spicy notes. It’s a dish that’s both simple enough for a weeknight dinner and impressive enough to serve at your next gathering—each bite packed with irresistible texture and flavor that will have you coming back for more.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredient list, where each component plays a crucial role in creating its signature flavor and texture. You’ll find a balance of savory, sweet, smoky, and spicy elements that work in harmony, setting the stage for an unforgettable meal.
- 1 pound flank steak or ribeye: Choose a flavorful and tender cut that grills beautifully and stays juicy.
- 1 tablespoon soy sauce: Adds a subtle saltiness and depth to the beef marinade.
- 1 tablespoon fish sauce: Essential for that unmistakable Thai umami kick in the marinade and dipping sauce.
- 1 teaspoon sugar: Balances the saltiness and enhances caramelization on the grilled meat.
- 1 tablespoon vegetable oil: Helps the marinade penetrate the beef and keeps it juicy on the grill.
- 3 tablespoons fish sauce: The heart of the Nam Jim Jaew sauce, delivering a punch of savory flavor.
- 1 tablespoon lime juice: Provides a bright, zesty tang that livens up the sauce.
- 1 tablespoon tamarind paste: Brings a sweet and sour harmony to the dipping sauce.
- 1 teaspoon sugar: Smooths out the acidity and heat in the sauce.
- ½ teaspoon chili flakes: Adjust to your spice preference, adding a warming heat.
- 1 tablespoon toasted rice powder (khao khua): Adds a unique nutty crunch and rustic texture.
- 1 clove garlic, minced: Infuses pungent aroma and depth to the sauce.
- 1 tablespoon chopped cilantro: Offers a fresh, herbaceous contrast.
- 1 tablespoon chopped green onion: Adds a mild onion sharpness and color.
How to Make Crying Tiger Beef with Nam Jim Jaew Recipe
Step 1: Marinate the Beef
Begin by whisking together the soy sauce, fish sauce, sugar, and vegetable oil in a bowl. This simple marinade not only imparts a deep savoriness to the beef but also helps tenderize it. Coat the steak thoroughly and let it soak up all those flavors for at least 30 minutes—overnight if you can plan ahead. This rest time is crucial for turning a good steak into something spectacularly flavorful and juicy.
Step 2: Prepare Nam Jim Jaew (Dipping Sauce)
While the beef marinates, whip up the star companion of this dish: Nam Jim Jaew. In a small bowl, combine fish sauce, lime juice, tamarind paste, sugar, and chili flakes, stirring until the sugar dissolves. Then fold in the toasted rice powder, minced garlic, chopped cilantro, and green onion. This sauce is a flavor sensation—tangy, salty, spicy, and nutty all at once. Taste and tweak it according to your personal spice tolerance and tang preference. It’s the perfect contrast to the smoky beef.
Step 3: Grill the Beef
Fire up your grill or preheat a grill pan over medium-high heat. The goal is to achieve a nice char on the outside while keeping the inside tender and medium-rare. Cook the steak for about 4 to 5 minutes per side, depending on thickness and your desired doneness. Once grilled to perfection, rest the steak for 5 minutes—this step helps the juices redistribute, ensuring every bite is moist and flavorful. After resting, slice thinly against the grain to maximize tenderness.
Step 4: Serve & Enjoy
Arrange the sliced beef on a serving plate, making sure it’s ready to be paired with the vibrant Nam Jim Jaew dipping sauce. This dish really shines when eaten family-style, allowing everyone to dip each bite into the zingy sauce. For the full experience, add sticky rice and grilled vegetables or a crisp Thai salad on the side to complement the flavors and create a well-rounded meal.
How to Serve Crying Tiger Beef with Nam Jim Jaew Recipe
Garnishes
To elevate both flavor and presentation, garnish your Crying Tiger Beef with freshly chopped cilantro and green onions. A sprinkle of extra toasted rice powder gives a delightful crunch and toasty aroma that beautifully complements the grilled beef’s charred edges. Consider adding a wedge or two of lime on the side for those who want an extra citrus burst.
Side Dishes
This dish is traditionally paired with sticky rice, which serves as the perfect neutral base to soak up the bold flavors of the beef and sauce. Grilled or roasted vegetables like asparagus, bell peppers, or baby corn add a smoky sweetness that pairs wonderfully. A fresh Thai salad with crunchy herbs and a light vinaigrette offers a refreshing contrast that balances out the richness of the meat and bold dipping sauce.
Creative Ways to Present
For a modern twist, try serving the beef thin slices over a bed of mixed greens, drizzled lightly with the Nam Jim Jaew sauce, and topped with crushed peanuts for extra texture. Alternatively, use lettuce leaves to wrap the beef and sauce to make fresh, handheld bites—perfect for sharing. Either way, presenting the components family-style encourages lively conversation and communal enjoyment.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though unlikely), store the sliced beef and dipping sauce separately in airtight containers in the refrigerator. Properly chilled, the steak will stay delicious for up to 3 days, retaining most of its flavor and texture.
Freezing
While the beef is best enjoyed fresh, you can freeze the marinated but uncooked steak for up to 2 months. Just make sure to thaw it in the fridge overnight before grilling to maintain its texture. Avoid freezing the Nam Jim Jaew sauce, as the fresh herbs and lime juice may lose their vibrancy upon thawing.
Reheating
To reheat leftover steak without drying it out, gently warm it in a skillet over low heat with a splash of water or broth. Avoid the microwave as it tends to toughen the meat. Serve with fresh Nam Jim Jaew on the side for the best flavor experience.
FAQs
What cut of beef is best for Crying Tiger Beef with Nam Jim Jaew Recipe?
Flank steak or ribeye are ideal choices. Flank steak has a bold beefy flavor and good texture for slicing thin, while ribeye offers richness and tenderness. Both work beautifully with the marinade and grilling method.
Can I make Nam Jim Jaew sauce ahead of time?
Absolutely! The sauce can be prepared a few hours in advance to allow the flavors to meld. Just keep it refrigerated and give it a stir before serving. Fresh herbs like cilantro and green onion are best added just before serving to maintain their brightness.
How spicy is the Crying Tiger Beef with Nam Jim Jaew Recipe?
The heat level depends on how much chili flakes you include in the dipping sauce. The recipe calls for half a teaspoon as a baseline, but you can adjust it to suit your preference—from mild warmth to a fiery kick.
Is this recipe suitable for indoor cooking?
Definitely! If you don’t have a grill, using a grill pan or cast-iron skillet over medium-high heat works perfectly. Just be sure to get a nice char on the beef for that authentic smoky flavor.
What can I serve with Crying Tiger Beef besides sticky rice?
Aside from sticky rice, grilled vegetables, jasmine rice, or a cool Thai cucumber salad are excellent options. These sides help balance the intense flavors while adding freshness and texture to the meal.
Final Thoughts
The Crying Tiger Beef with Nam Jim Jaew Recipe is a celebration of vibrant Thai flavors wrapped around perfectly grilled beef. It’s the kind of dish that excites your taste buds, invites communal eating, and makes any meal feel special. Whether you’re cooking for friends, family, or yourself, I wholeheartedly encourage you to try it—you might just discover your new favorite way to enjoy beef!
Print
Crying Tiger Beef with Nam Jim Jaew Recipe
- Total Time: 40 minutes (including marinating time, 30 minutes minimum)
- Yield: 4 servings 1x
Description
Crying Tiger Beef with Nam Jim Jaew is a flavorful Thai dish featuring tender, marinated flank steak grilled to perfection and served with a tangy, spicy dipping sauce. This recipe highlights the perfect balance of salty, sour, sweet, and spicy flavors, making it a crowd-pleasing main course ideal for sharing alongside sticky rice or fresh salads.
Ingredients
For the Beef Marinade
- 1 pound flank steak or ribeye (flavorful & tender cut)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 tablespoon vegetable oil
For Nam Jim Jaew (Dipping Sauce)
- 3 tablespoons fish sauce (salty umami depth)
- 1 tablespoon lime juice (zesty tang)
- 1 tablespoon tamarind paste (sweet-sour balance)
- 1 teaspoon sugar
- ½ teaspoon chili flakes (adjust for spice level)
- 1 tablespoon toasted rice powder (khao khua) (adds nutty crunch)
- 1 clove garlic, minced
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped green onion
Instructions
- Marinate the Beef: In a bowl, whisk together soy sauce, fish sauce, sugar, and vegetable oil. Coat the steak evenly with the marinade and let it sit for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavor penetration.
- Prepare Nam Jim Jaew (Dipping Sauce): In a small bowl, combine fish sauce, lime juice, tamarind paste, sugar, and chili flakes. Stir in the toasted rice powder, minced garlic, chopped cilantro, and green onion. Taste the sauce and adjust seasoning as necessary to balance flavors.
- Grill the Beef: Preheat a grill or grill pan over medium-high heat. Place the marinated steak on the grill and cook for 4-5 minutes per side for medium-rare, or cook longer according to your preferred doneness. Once cooked, remove the steak from the heat and let it rest for 5 minutes to retain juices.
- Slice and Serve: Slice the rested steak thinly against the grain and arrange on a serving plate. Serve alongside the prepared Nam Jim Jaew dipping sauce. Complement the dish with sticky rice, grilled vegetables, or a fresh Thai salad for a complete meal.
Notes
- Marinating the beef overnight enhances the flavor and tenderness significantly.
- Toasted rice powder (khao khua) can be made by dry roasting sticky rice until golden and grinding it to a coarse powder.
- Adjust chili flakes in the dipping sauce to control the heat level to your preference.
- Use a meat thermometer to check for your preferred steak doneness: 130°F for medium-rare, 140°F for medium.
- Resting the steak after grilling is crucial to preserving its juiciness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
