Crying Tiger Recipe
Sliced grilled marinated flank steak, red onion, green onion, cilantro mixed with special hot sauce
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Ingredients
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Marinated grilled flank steak
Salad garnish
Special hot sauce (Crying Tiger sauce / Nam Jim Jaew–style)
Method
Marinated grilled flank steak
- 1
Prepare marinade
In a shallow dish or bowl, combine 1 tbs soy sauce, 1 tbs fish sauce, 1 tsp dark brown sugar, 1 tbs fresh lime juice, 2 minced garlic cloves, 1 tsp freshly ground black pepper and 1 tsp neutral oil. Stir until sugar dissolves.
- 2
- 3
- 4
- 5
Rest and slice
Transfer the steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes. Slice thinly across the grain into bite-size strips (about 1/8–1/4 inch thick).
Special hot sauce (Crying Tiger sauce / Nam Jim Jaew–style)
- 6
Toast rice and peanuts
If using raw jasmine rice for toasted rice powder, dry-toast 1 tbsp rice in a small skillet over medium heat, stirring, until golden brown and aromatic (2–4 minutes). Remove and cool, then grind to a coarse powder with a mortar & pestle or spice grinder. If using roasted peanuts, coarsely crush or chop them now.
- 7
Make sauce
In a mortar and pestle or small bowl, pound or finely mince 3 chiles, 1 smashed garlic clove and 1 small chopped shallot until broken down (or finely chop by knife). Transfer to a bowl and add 2 tbs fish sauce, 2 tbs fresh lime juice, 1 tsp palm or brown sugar and 1 tsp toasted rice powder. Add 1 tsp chili flakes if you want extra heat. Stir until sugar dissolves. Stir in 1 tsp roasted crushed peanuts (optional) and 1 tbs finely chopped cilantro or mint. Taste and adjust balance — more lime for acidity, more fish sauce for saltiness, or a pinch more sugar to soften heat.
- 8
Rest sauce
Let the sauce sit 5–10 minutes at room temperature to allow flavors to meld before tossing with the steak and vegetables.
Salad garnish & assembly
- 9
Prepare vegetables
Thinly slice 1 small red onion and 3 stalks green onion (white and green parts). Roughly chop about 1 cup fresh cilantro. If using lettuce leaves, rinse and pat dry.
- 10
Toss steak with sauce
Place the sliced steak in a mixing bowl. Pour about half of the prepared hot sauce over the steak and gently toss to coat. Taste and add more sauce if desired — the sauce should be bright, salty, spicy and slightly sweet.
- 11
Add vegetables
Add the thinly sliced red onion, sliced green onions and chopped cilantro to the bowl with the steak. Toss gently to combine so the herbs and onions are evenly distributed.
- 12
Plate and serve
Arrange lettuce leaves (if using) on a platter or individual plates. Mound the dressed steak and salad mixture on the leaves or directly on the plate. Spoon any extra sauce over the top and sprinkle additional toasted rice powder or crushed peanuts if desired. Serve immediately while steak is warm.