Crying Tiger Beef with Nam Jim Jaew Sauce

Ingredients

For the Beef

• 1.5 lbs (680 g) ribeye or sirloin steak
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon vegetable oil
• Fresh cilantro, for garnish (optional)

For the Nam Jim Jaew Sauce

• 2 tablespoons fish sauce
• 1 tablespoon fresh lime juice
• 1 tablespoon tamarind paste
• 1 tablespoon toasted rice powder
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon sugar
• 1 small shallot, finely chopped
• 1 tablespoon chopped fresh cilantro
• 1 green onion, thinly sliced

Instructions

1. Marinate the Beef

In a bowl, mix oyster sauce, soy sauce, fish sauce, sugar, and vegetable oil. Coat the steak evenly with the marinade. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.

2. Prepare the Nam Jim Jaew Sauce

In a small bowl, combine fish sauce, lime juice, tamarind paste, toasted rice powder, chili flakes, sugar, shallot, cilantro, and green onion. Mix well and set aside.

3. Cook the Steak

Preheat a grill or heavy skillet over high heat. Cook the marinated steak for 3–5 minutes per side for medium-rare, adjusting time based on thickness and desired doneness.

4. Rest and Slice

Remove steak from heat and let it rest for 5–10 minutes. Slice thinly against the grain for maximum tenderness.

5. Serve

Arrange sliced beef on a platter and serve with Nam Jim Jaew sauce on the side for dipping. Garnish with fresh cilantro if desired.