Crying Tiger, or Seua Rong Hai, is a classic Thai dish featuring juicy grilled beef served with a spicy and tangy dipping sauce. The dish gets its name from the legend that even a tiger would “cry” over its bold and irresistible flavors. This dish is perfect for BBQs, casual gatherings, or whenever you’re craving something smoky and savory with a spicy kick.
Ingredients
For the Beef Marinade:
- 500g beef steak (ribeye or sirloin works well)
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp vegetable oil
- 1 tsp ground white pepper
For the Dipping Sauce (Nam Jim Jaew):
- 2 tbsp fish sauce
- 1 tbsp lime juice
- 1 tbsp tamarind paste
- 1 tsp sugar (palm sugar preferred)
- 1 tsp toasted rice powder (khao khua)
- 1 tbsp chopped fresh cilantro
- 1 red chili, finely chopped (adjust to taste)
- 1 shallot, finely sliced
To Serve:
- Fresh vegetables (such as cucumber, lettuce, or cabbage)
- Sticky rice or jasmine rice
Directions
- Marinate the Beef:
- In a bowl, mix the soy sauce, fish sauce, oyster sauce, sugar, vegetable oil, and ground white pepper.
- Coat the beef steak in the marinade and let it rest for at least 30 minutes (or up to 2 hours) in the refrigerator.
- Prepare the Dipping Sauce:
- In a small bowl, combine fish sauce, lime juice, tamarind paste, sugar, toasted rice powder, cilantro, chili, and shallots. Mix well until the sugar dissolves. Taste and adjust seasoning to balance salty, sour, sweet, and spicy flavors.
- Grill the Beef:
- Heat a grill pan, BBQ, or outdoor grill over high heat.
- Grill the marinated steak for 3–5 minutes per side, depending on your preferred doneness. Let the steak rest for 5 minutes before slicing thinly against the grain.
- Serve:
- Arrange the sliced beef on a serving plate with fresh vegetables on the side.
- Serve with sticky rice or jasmine rice and the spicy dipping sauce for a complete meal.
Savor the bold, smoky, and tangy flavors of this beloved Thai dish, and watch it become a favorite in your kitchen!
