Print

Crying Tiger Beef: A Delicious Guide to This Thai Grilled Delight Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

Crying Tiger Beef is a flavorful Thai grilled dish featuring marinated flank steak with a tangy and spicy marinade, served with fluffy jasmine rice and fresh cucumber slices. This easy-to-make recipe combines savory, sweet, and spicy elements for a delicious and satisfying meal perfect for gatherings or weeknight dinners.

Ingredients

Scale

Beef and Marinade

  • 1 pound flank steak
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon black pepper
  • 1 teaspoon red pepper flakes (adjust to taste)
  • 1 tablespoon vegetable oil

Accompaniments and Garnish

  • Fresh cilantro, for garnish
  • 1 cucumber, thinly sliced (for serving)
  • 1 cup jasmine rice (for serving)
  • 1 tablespoon sesame seeds (optional, for garnish)

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, black pepper, and red pepper flakes until the sugar is fully dissolved.
  2. Marinate the Steak: Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
  3. Cook the Jasmine Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1 ½ cups water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for about 15 minutes. Turn off heat and let the rice sit covered for an additional 10 minutes. Fluff with a fork and set aside.
  4. Heat the Cooking Pan: Heat a large skillet or grill pan over medium-high heat. Add the vegetable oil and allow it to heat for about 1 minute until shimmering.
  5. Cook the Steak: Remove the flank steak from the marinade, letting excess drip off and discarding the marinade. Place the steak in the hot skillet or grill pan. Cook for 4-5 minutes on one side without moving it to develop a good sear.
  6. Flip and Finish Cooking: Flip the steak and cook for an additional 4-5 minutes for medium-rare. Adjust cooking time if you prefer it more done.
  7. Rest the Steak: Remove the steak from the skillet and let it rest on a cutting board for about 5 minutes to allow the juices to redistribute.
  8. Slice the Steak: After resting, slice the steak thinly against the grain into strips for maximum tenderness.
  9. Serve: Plate a scoop of jasmine rice and arrange the sliced beef on top. Garnish with fresh cilantro and sprinkle sesame seeds if desired. Serve with thinly sliced cucumber on the side.
  10. Optional Dipping Sauce: For an elevated experience, mix lime juice, fish sauce, and a touch of sugar to create a tangy dipping sauce to accompany the beef.
  11. Enjoy: Share and enjoy this delicious Thai Crying Tiger Beef dish with family and friends at your next meal.

Notes

  • Marinate the steak for up to 4 hours for deeper flavor but avoid over-marinating to prevent the meat from becoming mushy.
  • Adjust red pepper flakes to control spice level according to your preference.
  • Resting the steak after cooking is crucial to keep it juicy and tender.
  • Slicing against the grain ensures maximum tenderness.
  • For gluten-free variation, use tamari or gluten-free soy sauce.
  • The optional sesame seeds add a nice nutty flavor and texture but can be omitted.
  • Serve with a fresh salad or steamed vegetables to complement the meal.

Keywords: Crying Tiger Beef, Thai grilled beef, flank steak recipe, Thai marinade, jasmine rice, spicy beef recipe

Find it online: https://miarosetti.com/crying-tiger-beef-a-delicious-guide-to-this-thai-grilled-delight-recipe/