The beef in Crying Tiger is a feast for the senses, with its smoky, charred exterior and tender, juicy interior. It’s not just about the meat itself, though; the real magic happens when you dip that perfectly grilled strip of beef into the Nam Jim Jaew sauce. This sauce is like a burst of fireworks for your taste buds—salty, sour, spicy, and just the right amount of sweetness all tangled up in one little spoonful. Every bite takes you on a flavor journey, with the heat from the chili balancing out the zingy lime and the earthy notes of toasted rice powder adding a delightful crunch.
When you dip the beef into the sauce, it’s like the two components were made to be together. The richness of the beef enhances the complexity of the sauce, and vice versa. One of my favorite things about this dish is how it brings a perfect balance of textures and flavors that hit all the right notes. The first time I made it, I couldn’t stop dipping and tasting—it’s that addictive. I even found myself putting a little extra sauce on the side, just so I could savor every last drop. Trust me, this sauce is one of those things that makes you want to drizzle it on everything.
If you’re feeling adventurous, try serving the Crying Tiger with a side of sticky rice to soak up all that delicious sauce. It’s a simple addition, but it makes the dish feel like a complete meal—warm, comforting, and deeply satisfying.
Key Ingredients in Crying Tiger Beef with Nam Jim Jaew Sauce
The beauty of Crying Tiger lies in its simple yet vibrant ingredients, each playing a crucial role in creating that unforgettable flavor profile. From the tender beef to the aromatic sauce, every element contributes to making this dish a true culinary masterpiece. Let’s dive into the key ingredients that bring this dish to life.
- Beef
The star of the dish! Tender, juicy cuts of beef, often ribeye or sirloin, are grilled to perfection with a smoky char. The beef provides a rich, meaty foundation that pairs beautifully with the zingy and spicy sauce. - Fish Sauce
A staple in Thai cuisine, fish sauce adds that deep umami flavor that’s almost impossible to replicate with anything else. It’s the salty, savory backbone of the Nam Jim Jaew sauce, giving it that perfect balance. - Lime Juice
This bright, zesty ingredient brings a tangy sharpness to the sauce, cutting through the richness of the beef and adding a refreshing contrast to the heat from the chili. It also enhances the freshness of the overall dish. - Chili
For that fiery kick! The chili adds heat to the Nam Jim Jaew sauce, but it’s not overwhelming—just the right amount of spice to complement the other flavors. You can adjust the level of heat depending on your personal preference. - Toasted Rice Powder
A unique ingredient that adds a nutty, toasted flavor and a delightful crunch to the sauce. It’s a small but essential touch that gives the sauce its distinctive texture and depth. - Garlic
The pungent and aromatic garlic brings warmth to the Nam Jim Jaew sauce, rounding out the other flavors with its savory undertones. It infuses the sauce with a savory richness that makes every bite more satisfying. - Coriander (Cilantro)
Fresh coriander adds a burst of herbaceous brightness, balancing out the bold flavors of the beef and sauce. It’s like a breath of fresh air in every bite, and the green color also makes the dish visually appealing. - Sugar
A touch of sugar helps to mellow out the acidity and heat in the sauce, giving it that slight sweetness that rounds out the flavors and makes the sauce even more irresistible.
Each of these ingredients plays a vital part in making Crying Tiger Beef with Nam Jim Jaew Sauce a well-rounded and mouthwatering dish. When combined, they come together to create a harmony of flavors that will leave you coming back for more.
How to Make Crying Tiger Beef with Nam Jim Jaew Sauce
- STEP 1: Prepare the Beef
Start by selecting your beef—ribeye or sirloin works best for this dish. Cut the beef into strips, about 1-inch wide. Season the beef with a pinch of salt and pepper to enhance its natural flavor. Let it sit for a few minutes to absorb the seasoning while you get your grill or pan ready. - STEP 2: Grill the Beef
Heat your grill or a cast-iron pan over medium-high heat. Once it’s hot, place the beef strips on the grill or in the pan, making sure not to overcrowd them. Grill each side for about 2-3 minutes, depending on how well-done you like your beef. The key here is a nice sear on the outside while keeping the inside juicy and tender. Once done, remove the beef and let it rest for a few minutes before slicing it against the grain for maximum tenderness. - STEP 3: Make the Nam Jim Jaew Sauce
In a small bowl, combine the following ingredients:
– 3 tablespoons of fish sauce
– 2 tablespoons of lime juice
– 1-2 tablespoons of sugar (adjust to taste)
– 1 tablespoon of toasted rice powder
– 1-2 finely chopped chili peppers (depending on your spice preference)
– 2 cloves of garlic, minced
Stir everything together until the sugar dissolves and the sauce becomes well-blended. The texture should be slightly thick from the rice powder, and you’ll have a perfect balance of salty, sour, sweet, and spicy flavors. - STEP 4: Serve the Dish
Once the beef is sliced and the sauce is ready, arrange the beef strips on a serving platter. Drizzle the Nam Jim Jaew sauce generously over the top, ensuring each piece of beef gets a little bit of that fiery, flavorful goodness. Garnish with fresh coriander (cilantro) leaves for a touch of brightness and color. - STEP 5: Enjoy!
Grab your favorite side, whether it’s sticky rice, fresh veggies, or even a crisp salad, and dive in! The beef paired with the vibrant Nam Jim Jaew sauce will have your taste buds doing a happy dance. Don’t forget to dip and drizzle extra sauce—because, trust me, you’re going to want more!
Serving Suggestions for Crying Tiger Beef with Nam Jim Jaew Sauce
1. With Sticky Rice
This one’s a no-brainer! The warmth of sticky rice perfectly complements the rich, smoky beef and vibrant sauce. It’s the perfect vehicle for soaking up every drop of that zesty, spicy sauce. Trust me, you’ll want to have extra rice on hand—it’s the ultimate sidekick to this dish!
2. Topped with Fresh Vegetables
Crying Tiger loves a little crunch and freshness! Add some thinly sliced cucumber, shredded cabbage, or julienned carrots on the side. The coolness of the veggies offers a refreshing contrast to the heat and savory depth of the beef and sauce, making each bite feel balanced and refreshing.
3. As a Salad
If you’re in the mood for something lighter, why not turn it into a salad? Serve the grilled beef strips on a bed of mixed greens, with a sprinkle of toasted rice powder and extra cilantro. Drizzle that amazing Nam Jim Jaew sauce all over, and you’ve got yourself a salad that packs a punch. Perfect for a lighter, fresh take on this bold dish!
How to Store Crying Tiger Beef with Nam Jim Jaew Sauce
If you happen to have any leftovers of this flavorful dish, don’t worry—you can easily store it and enjoy it later! The key to keeping Crying Tiger Beef with Nam Jim Jaew Sauce fresh is to keep the beef and sauce separate until you’re ready to reheat. First, place the grilled beef in an airtight container. This will help lock in its moisture, keeping it tender and juicy when you warm it up later.
The Nam Jim Jaew sauce, on the other hand, should be stored in a separate container. Since the sauce has that wonderful balance of salty, sour, and spicy flavors, you want it to stay as vibrant as possible. Store it in a sealed jar or container, and it will keep in the fridge for up to a few days. If you want to extend its life a bit longer, you can even freeze it. Just remember to let it cool completely before freezing, and thaw it when you’re ready to serve.
When you’re ready to enjoy your leftovers, simply reheat the beef gently. A quick stint in a hot pan will do the trick—just be careful not to overcook it. Warm the sauce in a separate pan or microwave, and drizzle it over the beef once it’s ready. If you have any fresh cilantro left, don’t forget to sprinkle it on top to bring that fresh brightness back into the dish. You’ll be right back in flavor heaven!
Conclusion
And there you have it—the deliciously smoky, savory, and spicy Crying Tiger Beef with Nam Jim Jaew Sauce. It’s a dish that’s sure to become a favorite at your table, bringing together the perfect combination of flavors and textures. The tender beef, with its charred exterior and juicy interior, paired with that addictive sauce, is nothing short of magic. Whether you serve it with sticky rice, fresh veggies, or even as a salad, each bite is a burst of flavor that’s hard to resist.
I hope this recipe has sparked your taste buds and inspired you to give it a try. If you do make it, I’d love to hear about your experience—whether you’re a fan of that extra zing of lime or your own twist on the heat level. Did you get the dipping sauce just right? What sides did you choose to complement the dish? Drop me a comment or let me know if you have any questions along the way. I’m here to help and would love to hear what you think.
Until next time, happy cooking and enjoy every flavorful bite!
Crying Tiger Beef with Nam Jim Jaew Sauce
Description
Tender slices of smoky grilled beef, sizzling with savory umami, paired with the vibrant and tangy Nam Jim Jaew sauce. A perfect balance of heat, sweetness, and sourness that will make your taste buds dance with joy!
Ingredients
Instructions
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Heat a grill or a grill pan to medium-high heat.
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Pat the flank steak dry with paper towels to remove excess moisture.
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Rub the steak with the vegetable oil, ensuring it’s evenly coated on both sides.
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Season the steak with salt and black pepper on both sides.
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Place the steak on the hot grill or pan and cook for about 4-5 minutes per side, depending on the thickness, for medium-rare.
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Once the steak reaches your desired level of doneness, remove it from the grill and let it rest for 5 minutes.
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While the steak rests, prepare the Nam Jim Jaew Sauce by combining fish sauce, lime juice, palm sugar, chili flakes, minced garlic, and water in a small bowl.
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Stir the sauce mixture until the palm sugar dissolves completely.
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Add the toasted rice powder to the sauce and stir again until well combined.
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Once the steak has rested, slice it thinly against the grain.
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Arrange the sliced beef on a serving platter.
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Drizzle a small amount of the Nam Jim Jaew Sauce over the beef.
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Sprinkle the toasted rice powder over the beef for added texture and flavor.
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Garnish the beef with chopped cilantro and mint.
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Serve immediately with the remaining Nam Jim Jaew Sauce on the side for dipping.
Note
- For the best results, make sure to slice the flank steak thinly against the grain to ensure tenderness.
- If you prefer a spicier dish, feel free to increase the amount of chili flakes in both the beef marinade and the Nam Jim Jaew Sauce.
- Toasting the rice powder adds depth of flavor; don’t skip this step for an authentic taste.
- For a sweeter sauce, you can substitute palm sugar with brown sugar in the Nam Jim Jaew Sauce.
- This dish pairs wonderfully with steamed jasmine rice or a fresh green salad to balance the richness of the beef.
