Print

Flavorful Thai Crying Tiger Beef Recipe with Spicy Chili-Lime Sauce

thai crying tiger beef - featured image
Print Recipe

A quick and easy Thai-inspired recipe featuring tender seared beef with a bold, spicy chili-lime sauce that balances smoky, tangy, and sweet flavors.

Ingredients

Scale
  • 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
  • 2 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce (optional)
  • 1 tsp palm sugar or brown sugar
  • 3 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 2 fresh bird’s eye chilies, finely chopped
  • 2 tbsp fresh lime juice (about 1 lime)
  • 1 tbsp fish sauce
  • 1 tsp palm sugar or honey
  • 2 tbsp chopped cilantro leaves
  • 1 tbsp chopped fresh mint leaves (optional)
  • 1 small shallot, finely sliced

Instructions

  1. Trim excess fat from the flank steak, then slice it thinly against the grain into strips about 1/4 inch (0.6 cm) thick. Set aside.
  2. In a bowl, combine 2 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oyster sauce, 1 tsp palm sugar, and minced garlic. Stir until sugar dissolves.
  3. Add the sliced beef to the marinade and toss well to coat. Let it sit for at least 20 minutes at room temperature or up to 2 hours in the fridge.
  4. While the beef marinates, mix together chopped bird’s eye chilies, lime juice, fish sauce, palm sugar, cilantro, mint, and sliced shallots in a small bowl. Adjust seasoning as needed and set aside.
  5. Heat a cast iron skillet or heavy-bottomed frying pan over medium-high heat and add 1 tbsp vegetable oil. Wait until the oil is shimmering hot but not smoking.
  6. Working in batches, add beef strips to the pan. Cook for about 1-2 minutes per side until nicely charred but still juicy inside. Use tongs to flip gently. Remove cooked beef to a warm plate.
  7. Let the seared beef rest for 5 minutes to lock in juices.
  8. Arrange the beef on a platter and drizzle generously with the spicy chili-lime sauce. Garnish with extra cilantro or sliced chilies if desired.

Notes

Slice beef thinly against the grain for tenderness. Do not overcrowd the pan to ensure proper searing. Rest beef after cooking to keep it juicy. Adjust chili quantity to control spice level. For gluten-free, substitute soy sauce with tamari. Sauce can be made ahead and refrigerated. For smoky flavor, finish under broiler for 1-2 minutes.

Nutrition

Keywords: Thai beef recipe, crying tiger beef, spicy chili lime sauce, quick Thai dinner, pan-seared beef, Thai marinade

Find it online: https://emacrave.com/flavorful-thai-crying-tiger-beef-recipe-with-spicy-chili-lime-sauce-easy-step-by-step/