Thai 15 min

Thai Crying Tiger Beef (Suea Rong Hai)

Name: Thai Crying Tiger Beef (Suea Rong Hai)
Total time: 15 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 2 lbs beef sirloin or ribeye, about 1 inch thick; 2 tablespoons fish sauce; 1 tablespoon oyster sauce; 1 tablespoon soy sauce; 1 teaspoon black pepper; 1 teaspoon sugar; For jaew dipping sauce: 3 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon tamarind paste, 1 teaspoon sugar, 2 tablespoons toasted rice powder, 2 teaspoons dried chili flakes, 2 shallots sliced, fresh mint

high-proteindairy-freespicygluten-free

Ingredientsfor 2

420

Cal

46g

Protein

Carbs

22g

Fat

12 lbs beef sirloin or ribeye, about 1 inch thick
22 tablespoons fish sauce
31 tablespoon oyster sauce
41 tablespoon soy sauce
51 teaspoon black pepper
61 teaspoon sugar
7For jaew dipping sauce: 3 tablespoons fish sauce, 2 tablespoons lime juice, 1 tablespoon tamarind paste, 1 teaspoon sugar, 2 tablespoons toasted rice powder, 2 teaspoons dried chili flakes, 2 shallots sliced, fresh mint

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Instructions

1
Marinate beef in fish sauce, oyster sauce, soy sauce, black pepper, and sugar for 20 minutes at room temperature.
2
Make jaew dipping sauce: combine fish sauce, lime juice, tamarind, sugar, toasted rice powder, chili flakes, and shallots. Mix until sugar dissolves. Add fresh mint. The sauce should be assertively sour, salty, and nutty from the toasted rice.
3
Grill beef over very high heat — charcoal is ideal for the authentic smoky flavor. Sear 4–5 minutes per side for medium-rare, longer for well-done. The exterior should be deeply charred and caramelized while the interior remains juicy.
4
Rest beef 5 minutes before slicing against the grain into 1/4-inch strips. The resting allows the juices to redistribute and the beef to relax.
5
Arrange beef slices on a platter. Serve with the jaew sauce alongside. The name 'crying tiger' refers to the intense flavor — supposedly even a tiger would cry tears of joy. Serve with sticky rice.