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Tiger Cry Beef Recipe

Name: Pad Thai Restaurants Tiger Cry Beef Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb flank steak or skirt steak, trimmed and sliced against the grain into 1/4–1/2" strips; 3 tbsp soy sauce (or tamari); 1 tbsp fish sauce; 2 tbsp lime juice; 1 tbsp brown sugar (or palm sugar), packed; 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 1 stalk lemongrass (white part only), finely minced; 1 tbsp vegetable oil (or neutral oil); 1 tsp ground white pepper; 1 tsp toasted sesame oil; 6 pcs Thai bird's eye chiles (adjust to heat), stems removed; 1 pcs red Thai chili (for color, optional); 1 pcs shallot, roughly chopped; 2 cloves garlic, peeled; 2 tbsp cilantro stems (for flavor); 3 tbsp fresh lime juice; 2 tbsp fish sauce; 1 tbsp palm sugar (or brown sugar); 2 tsp roasted rice powder (khao khua) or substitute toasted jasmine rice, ground; 1 tbsp water (to adjust consistency); 1 tbsp mint leaves, chopped (optional, bright note); 2 tbsp fresh cilantro leaves; 0.5 cup thinly sliced cucumber; 2 pcs lime wedges; 1 tsp toasted sesame seeds; 2 pcs scallions, thinly sliced

Inspired by Pad Thai Restaurant

Time50m

Serves4

Tender strips of grilled, Thai-spiced beef served with a special house-made spicy dipping sauce that has been known to bring a tiger to tears.

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Ingredients

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Beef Marinade & Grill

1 lb flank steak or skirt steak, trimmed and sliced against the grain into 1/4–1/2" strips

3 tbsp soy sauce (or tamari)

1 tbsp Fish sauce

2 tbsp ReaLime juice

1 tbsp brown sugar (or palm sugar), packed

3 cloves Garlic, minced

1 tsp Fresh ginger, grated

1 stalk lemongrass (white part only), finely minced

1 tbsp vegetable oil (or neutral oil)

1 tsp ground white pepper

1 tsp toasted sesame oil

House Spicy Dipping Sauce (Tiger Cry Sauce)

6 pcs Thai bird's eye chiles (adjust to heat), stems removed

1 pcs red Thai chili (for color, optional)

1 pcs shallot, roughly chopped

2 cloves garlic, peeled

2 tbsp cilantro stems (for flavor)

3 tbsp Fresh lime juice

2 tbsp Fish sauce

1 tbsp palm sugar (or brown sugar)

2 tsp roasted rice powder (khao khua) or substitute toasted jasmine rice, ground

1 tbsp water (to adjust consistency)

1 tbsp mint leaves, chopped (optional, bright note)

Garnish & Serving

2 tbsp Fresh cilantro leaves

1/2 cup thinly sliced cucumber

2 pcs Lime wedges

1 tsp toasted sesame seeds

2 pcs scallions, thinly sliced

Method

Beef Marinade & Grill

Prepare and Marinate Beef

Slice the trimmed steak across the grain into 1/4–1/2" strips. In a bowl, whisk together soy sauce, fish sauce, lime juice, brown sugar, minced garlic, grated ginger, minced lemongrass, vegetable oil, ground white pepper and toasted sesame oil until sugar dissolves. Add the beef strips and toss to coat. Cover and refrigerate for 30–60 minutes (up to 2 hours). If short on time, marinate at room temperature for 15–20 minutes.

Preheat and Grill

Preheat a grill, grill pan, or heavy skillet over high heat until very hot. Remove beef from marinade and shake off excess (reserve marinade). Grill strips in a single layer for 1–2 minutes per side for medium-rare to medium (depending on thickness). Work in batches to avoid crowding. Transfer cooked strips to a plate and loosely tent with foil to rest 5 minutes. For extra char, brush with a little oil and sear edges quickly.

House Spicy Dipping Sauce (Tiger Cry Sauce)

Toast Rice for Powder (if making)

If you don't have roasted rice powder, toast 2 tbsp jasmine rice in a dry skillet over medium heat, stirring frequently until golden brown and fragrant (3–5 minutes). Cool, then grind to a coarse powder in a spice grinder or mortar and pestle.

Make Sauce

In a small food processor or using a mortar and pestle, combine bird's eye chiles, red Thai chili, chopped shallot, garlic, and cilantro stems. Pulse or pound until roughly minced. Add lime juice, fish sauce, palm sugar, roasted rice powder, and water; blend briefly to combine into a slightly chunky, pourable sauce. Taste and adjust: add more lime for brightness, fish sauce for saltiness, sugar to tame heat, or water to loosen. Stir in chopped mint leaves if using. The finished sauce should be spicy, tangy, slightly sweet and have a toasted rice nuttiness.

Optional Quick Simmer

For a more integrated flavor and to soften raw shallot/garlic, you may briefly simmer the blended sauce in a small saucepan over low heat for 1–2 minutes, then cool to room temperature before serving.

Garnish & Serve

Arrange rested beef strips on a platter or small plates. Spoon the house spicy dipping sauce into a small bowl placed beside or in the center. Scatter cilantro leaves, sliced scallions, toasted sesame seeds and thin cucumber slices over and around the beef. Serve with lime wedges so diners can add a fresh squeeze. Recommend serving immediately while beef is warm. Leftover sauce keeps in the fridge up to 4 days; beef best eaten the same day.