I pair a medium rare slice of Crying Tiger beef with spicy, tangy Nam Jim Jaew in a Beef Dishes riff that hides a surprising ingredient you will want to know about.

Jump to Recipe

I still remember the first time I bit into Crying Tiger, a thin slice of medium rare flank steak dipped in that punchy Nam Jim Jaew. The salty tang of fish sauce hits you first, then the bright heat and sourness, and suddenly you want another slice, and another.

I always serve it when I want bold, messy flavor that screams Asian Cooking but also feels like something you’d see on Good Eats, messy plating and all. It’s one of those dishes that makes friends talk, no one stands still, someone always asks for the recipe.

Ingredients

Print Recipe (No Advertisments)

Beef: rich in protein, iron, makes savory, meaty base, keeps you full.
Fish sauce: salty, umami, it’s low calorie, adds depth and bold notes.
Lime juice: bright sour flavor, vitamin C, balances rich and spicy flavors.
Tamarind paste: tangy, fruity sour, optional, helps complexity and subtle sweetness.
Palm sugar: mellow sweetness, unrefined carbs, a bit sticky, rounds spicy edges.
Toasted rice powder: nutty crunch, thickens sauce, adds toasted aroma and texture.
Roasted chili flakes: smoky heat, capsaicin boosts metabolism, it’s adjustable to taste.
Cilantro and shallots: fresh herbs, aromatic, they add crunch, vitamins and sharpness.

Ingredient Quantities

For the beef:

1 pound (about 450 g) flank or sirloin steak, trimmed

3 cloves garlic, finely crushed

1 tablespoon vegetable oil

2 tablespoons fish sauce

1 tablespoon light soy sauce

1 tablespoon oyster sauce

1 teaspoon palm sugar or light brown sugar

1/2 teaspoon freshly ground black pepper

1 small cilantro root or 1 tablespoon chopped cilantro stems optional

For the Nam Jim Jaew sauce:

3 tablespoons fish sauce

3 tablespoons fresh lime juice (about 2 limes)

2 tablespoons tamarind paste optional

2 tablespoons palm sugar or light brown sugar

2 tablespoons toasted rice powder khao khua (ground roasted sticky rice)

1 to 2 tablespoons roasted dried chili flakes or toasted ground chilies adjust to taste

2 small shallots thinly sliced

2 tablespoons chopped cilantro leaves and stems

2 tablespoons chopped green onions

1 small red bird chili thinly sliced optional

To serve:

Fresh cilantro leaves for garnish

Lime wedges

Sliced cucumber or crisp lettuce leaves

How to Make this

Print Recipe (No Advertisments)

1. Mix the marinade: crush the garlic and stir together with the vegetable oil, fish sauce, light soy sauce, oyster sauce, palm or brown sugar, black pepper and the cilantro root or chopped cilantro stems if you have them. Pat the steak dry, score it lightly or pound a bit if it’s thick, then rub the marinade all over. Let it sit in the fridge 30 minutes to 2 hours, longer will intensify flavor but don’t overdo it.

2. Make toasted rice powder if you don’t have it: heat a dry skillet over medium heat, add a few tablespoons of sticky (glutinous) rice and toast, stirring, until golden and nutty smelling. Cool then grind in a spice grinder or mortar and pestle to a coarse powder.

3. Build the Nam Jim Jaew: in a bowl whisk fish sauce, fresh lime juice, tamarind paste (if using) and palm sugar until the sugar dissolves. Stir in the toasted rice powder, roasted chili flakes (start with less and add to taste), thinly sliced shallots, chopped cilantro leaves and stems, chopped green onions and the sliced red bird chili if you want extra heat. Taste and adjust lime, sugar or chili so it’s tangy, slightly sweet and salty.

4. Let the sauce sit at least 10 minutes so the shallots soften and the flavors marry, then taste again and tweak. If it’s too salty add a little more lime or sugar, too sour add sugar.

5. Bring the steak to room temperature about 20 to 30 minutes before cooking and pat it very dry. Preheat a heavy skillet or grill over high heat until smoking hot, brush lightly with oil.

6. Sear the steak hard on one side until well browned about 2 to 4 minutes depending on thickness, flip and cook the other side until the internal temp reaches about 125 to 130°F for medium rare (it will rise while resting). If you don’t have a thermometer aim for a good crust and a warm red center.

7. Transfer the steak to a cutting board and rest loosely tented 8 to 10 minutes so juices redistribute. Don’t skip this step or the meat will be dry.

8. Slice the steak very thinly against the grain into bite sized pieces or strips. Arrange on a platter.

9. Serve immediately with the Nam Jim Jaew on the side for dipping, garnish with fresh cilantro leaves, lime wedges and sliced cucumber or crisp lettuce leaves for wrapping. Tip: char the steak over open flame or use smoked chili flakes if you want extra smoky BBQ notes, and always taste the sauce last minute because flavors change as it sits.

Equipment Needed

1. Large mixing bowl and a whisk or fork, for the marinade and the nam jim jaew
2. Heavy skillet or grill pan, smoking hot for searing the steak
3. Tongs or a sturdy spatula to flip the steak
4. Cutting board and a sharp knife, so you can slice very thin against the grain
5. Measuring spoons and a tablespoon/cup set for the sauces and sugars
6. Spice grinder or mortar and pestle to make toasted rice powder
7. Small bowl and spoon for mixing/tasting the sauce and letting the shallots soften
8. Paper towels to pat the steak dry and an instant read thermometer if you want to check 125 to 130 F

FAQ

Q: How long should I marinate the beef?

A: At least 20 minutes, ideally one to four hours. You can leave it overnight if you forget, but the flavors get stronger and the texture can get a little mealy if left too long. If you are short on time 20 to 30 minutes still works.

Q: How do I cook the steak for the right doneness?

A: Cook on very high heat, about two to three minutes per side for medium rare if your steak is about a half inch thick. Thicker pieces need more time. Rest the meat five to ten minutes, then slice very thin across the grain so it stays tender. Slice too soon and the juices run out.

Q: I dont have toasted rice powder khao khua, what can I use instead?

A: Toast some sticky or jasmine rice in a dry pan until golden then grind it coarse in a spice grinder, that is the best swap. If you cant do that, use toasted panko or crushed rice crackers for texture. If you skip it the sauce will still work but loses some smoky nutty bite.

Q: Can I skip tamarind or fish sauce, what are good substitutes?

A: Fish sauce gives that salty umami, so soy sauce plus a teaspoon of miso or a little anchovy paste comes close but not exact. If you dont have tamarind use extra lime juice with a splash of mild vinegar and a bit more palm sugar to balance the sourness.

Q: How spicy is the Nam Jim Jaew and how do I tone it down?

A: Its flexible, the recipe calls for one to two tablespoons of roasted chili flakes so start small if you are sensitive. Remove seeds from fresh chilies, use only one small slice, or serve the chilies on the side so people can add heat themselves. The sauce can taste hotter after it sits a while.

Q: How do I store and reheat leftovers?

A: Store beef and sauce separately in the fridge for up to three days. Reheat the steak quickly in a hot pan for 30 to 60 seconds per side or warm in a hot oven till just heated, then slice and toss with sauce. Cold sliced beef is also great in salads or with lettuce wraps. Dont freeze the fresh herb heavy sauce, it loses texture.

Crying Tiger Beef With Nam Jim Jaew Sauce Recipe Substitutions and Variations

Beef (flank or sirloin): skirt steak, hanger steak, flat iron steak, or thinly sliced chuck or top round (if tougher, marinate longer and slice very thin against the grain)
Fish sauce: tamari or regular soy sauce (add a bit more lime), coconut aminos for soy free, or a small amount of Worcestershire mixed with water for extra umami
Toasted rice powder (khao khua): grind toasted sesame seeds for nuttiness, pulse toasted Rice Krispies or panko till powdery for toasty crunch, or use finely ground toasted peanuts for a different but tasty texture
Tamarind paste: fresh lime juice plus a splash of rice vinegar or apple cider vinegar, pomegranate molasses, or a mix of lime juice and brown sugar to copy the sweet tart balance

Pro Tips

1) Marinate smart, not long: a couple hours max for thin flank or sirloin, any longer and the salt/acid from the fish sauce will start to break down the meat too much and make it mushy, so trust me, dont leave it overnight.

2) Get that pan or grill screaming hot and pat the steak bone dry first, you want a fast hard sear for a crust, then rest it; rushing the rest will leak all the juices onto the board and the slices will be dry.

3) Make the toasted rice powder coarse, not dust fine, it gives the sauce that crunchy nutty bite, and if you grind too smooth the texture disappears. Toast the sticky rice until you really smell nuttiness but stop before it burns, cool it, then pound or pulse briefly.

4) Chill slightly before slicing and always slice very thin against the grain, this makes each bite tender and easier to eat, plus thin slices soak up the dipping sauce better. Also taste the sauce right before serving and tweak lime or sugar, flavors shift as it sits so dont assume its perfect.

Crying Tiger Beef With Nam Jim Jaew Sauce Recipe

Recipe by Bob Jones

0.0 from 0 votes

I pair a medium rare slice of Crying Tiger beef with spicy, tangy Nam Jim Jaew in a Beef Dishes riff that hides a surprising ingredient you will want to know about.

Servings

servings

Calories

320

kcal

Equipment: 1. Large mixing bowl and a whisk or fork, for the marinade and the nam jim jaew
2. Heavy skillet or grill pan, smoking hot for searing the steak
3. Tongs or a sturdy spatula to flip the steak
4. Cutting board and a sharp knife, so you can slice very thin against the grain
5. Measuring spoons and a tablespoon/cup set for the sauces and sugars
6. Spice grinder or mortar and pestle to make toasted rice powder
7. Small bowl and spoon for mixing/tasting the sauce and letting the shallots soften
8. Paper towels to pat the steak dry and an instant read thermometer if you want to check 125 to 130 F

Ingredients

For the beef:
1 pound (about 450 g) flank or sirloin steak, trimmed
3 cloves garlic, finely crushed
1 tablespoon vegetable oil
2 tablespoons fish sauce
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon palm sugar or light brown sugar
1/2 teaspoon freshly ground black pepper
1 small cilantro root or 1 tablespoon chopped cilantro stems optional
For the Nam Jim Jaew sauce:
3 tablespoons fish sauce
3 tablespoons fresh lime juice (about 2 limes)
2 tablespoons tamarind paste optional
2 tablespoons palm sugar or light brown sugar
2 tablespoons toasted rice powder khao khua (ground roasted sticky rice)
1 to 2 tablespoons roasted dried chili flakes or toasted ground chilies adjust to taste
2 small shallots thinly sliced
2 tablespoons chopped cilantro leaves and stems
2 tablespoons chopped green onions
1 small red bird chili thinly sliced optional
To serve:
Fresh cilantro leaves for garnish
Lime wedges
Sliced cucumber or crisp lettuce leaves

Directions

Mix the marinade: crush the garlic and stir together with the vegetable oil, fish sauce, light soy sauce, oyster sauce, palm or brown sugar, black pepper and the cilantro root or chopped cilantro stems if you have them. Pat the steak dry, score it lightly or pound a bit if it’s thick, then rub the marinade all over. Let it sit in the fridge 30 minutes to 2 hours, longer will intensify flavor but don't overdo it.
Make toasted rice powder if you don't have it: heat a dry skillet over medium heat, add a few tablespoons of sticky (glutinous) rice and toast, stirring, until golden and nutty smelling. Cool then grind in a spice grinder or mortar and pestle to a coarse powder.
Build the Nam Jim Jaew: in a bowl whisk fish sauce, fresh lime juice, tamarind paste (if using) and palm sugar until the sugar dissolves. Stir in the toasted rice powder, roasted chili flakes (start with less and add to taste), thinly sliced shallots, chopped cilantro leaves and stems, chopped green onions and the sliced red bird chili if you want extra heat. Taste and adjust lime, sugar or chili so it’s tangy, slightly sweet and salty.
Let the sauce sit at least 10 minutes so the shallots soften and the flavors marry, then taste again and tweak. If it’s too salty add a little more lime or sugar, too sour add sugar.
Bring the steak to room temperature about 20 to 30 minutes before cooking and pat it very dry. Preheat a heavy skillet or grill over high heat until smoking hot, brush lightly with oil.
Sear the steak hard on one side until well browned about 2 to 4 minutes depending on thickness, flip and cook the other side until the internal temp reaches about 125 to 130°F for medium rare (it will rise while resting). If you don't have a thermometer aim for a good crust and a warm red center.
Transfer the steak to a cutting board and rest loosely tented 8 to 10 minutes so juices redistribute. Don’t skip this step or the meat will be dry.
Slice the steak very thinly against the grain into bite sized pieces or strips. Arrange on a platter.
Serve immediately with the Nam Jim Jaew on the side for dipping, garnish with fresh cilantro leaves, lime wedges and sliced cucumber or crisp lettuce leaves for wrapping. Tip: char the steak over open flame or use smoked chili flakes if you want extra smoky BBQ notes, and always taste the sauce last minute because flavors change as it sits.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.