Crying Tiger Beef

Method

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1. Toast the sticky rice in a dry pan over a medium heat for 5 minutes, shaking, until it is the colour of straw.

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2. Cool, then pound to a coarse powder in a mortar.

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3. Whisk the fish sauce, lime juice, tamarind, palm sugar and chilli flakes together.

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4. Stir in the toasted rice powder, shallots, coriander and spring onions. Set the sauce aside.

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5. Rub the steak with the oil, salt and pepper.

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6. Heat a griddle or charcoal grill until it smokes.

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7. Grill 6 minutes for medium rare on a 3 cm steak, turning once.

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8. Rest the meat 8 minutes on a warm plate.

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9. Slice thinly across the grain.

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10. Arrange on a plate with the nam jim jaew alongside for dipping.

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Chef’s Tips

• Toast and pound the rice. It is what the sauce is built on.
• Rest eight minutes, then slice across the grain.
• Make the sauce first so the flavours have time to meet.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Pairing Suggestions

• Sticky rice
• Som tam
• Cold Thai beer

Storage & Reheating

The sauce keeps 3 days refrigerated. Cooked beef is good cold the next day.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.