Thai Crying Tiger Steak (with Glass Noodles)
Thai Crying Tiger Steak (with Glass Noodles)
Ingredients
For the Steak
- 1 1/2 pounds ribeye steak
- 2 tablespoons oyster sauce
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
For the Nam Jim Jaew (Dipping Sauce)
- 2 tablespoons sticky rice grains
- 3 garlic cloves, peeled
- 2 red chilies, fresh, such as bird's eye chilies, stemmed and roughly chopped (adjust to taste)
- 3 tablespoons lime juice, freshly squeezed
- 1 tablespoon palm sugar, finely chopped or grated (or brown sugar)
- 1/4 cup fresh coriander, chopped
- 2 tablespoons fish sauce
For Serving
- 8 ounces glass noodles
- 1/4 cup fresh coriander, for garnish, roughly chopped
Instructions
- 1
Place the ribeye steak on a plate. Drizzle with oyster sauce, sprinkle with black pepper and garlic powder. Using your hands, massage the marinade thoroughly into both sides of the steak to ensure even coating and flavor penetration. Set aside to marinate while preparing the sauce.
⏱️ 5 min
- 2
In a dry pan or small skillet, toast the sticky rice grains over medium heat. Stir frequently until they are lightly golden brown and fragrant, about 3-5 minutes. Be careful not to burn them. Transfer the toasted rice to a mortar and pestle and grind it into a coarse powder. This will add a unique nutty flavor and texture to the sauce.
⏱️ 5 min
- 3
To the mortar containing the ground sticky rice, add the peeled garlic cloves and chopped red chilies. Use the pestle to crush and grind these ingredients together until a coarse paste forms. This should take about 2-3 minutes.
⏱️ 3 min
- 4
Add the freshly squeezed lime juice, palm sugar (or brown sugar), and chopped fresh coriander to the mortar. Continue to mix and crush with the pestle until all ingredients are well combined and the sugar has dissolved. Finally, add the fish sauce and stir thoroughly with a spoon to achieve a balanced, pungent, spicy, and tangy sauce. Taste and adjust seasoning if needed.
⏱️ 5 min
- 5
Prepare the glass noodles according to package instructions. Typically, this involves soaking them in hot water for 5-7 minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 10 min
- 6
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot. Add a small amount of high smoke point oil (like vegetable or canola oil) if desired, though the steak fat often suffices. Place the marinated steak in the hot pan and sear for 3-5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for internal temperature (e.g., 130-135°F for medium-rare).
⏱️ 10 min
- 7
Once cooked, remove the steak from the pan and transfer it to a cutting board. Let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 8
Slice the rested steak against the grain into thin strips. Arrange the cooked glass noodles in individual serving bowls or a large platter. Place the sliced steak on top of the noodles. Spoon a generous amount of the prepared Nam Jim Jaew sauce over the steak and noodles. Garnish with extra fresh coriander.
⏱️ 7 min
- 9
Serve immediately. Encourage diners to mix all the ingredients in their bowl thoroughly before eating to ensure every bite is coated with the flavorful sauce.
Kitchen Tools
Nutrition Facts (per serving)
Thai Crying Tiger Steak (with Glass Noodles)
Ingredients
For the Steak
- 1 1/2 pounds ribeye steak
- 2 tablespoons oyster sauce
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
For the Nam Jim Jaew (Dipping Sauce)
- 2 tablespoons sticky rice grains
- 3 garlic cloves, peeled
- 2 red chilies, fresh, such as bird's eye chilies, stemmed and roughly chopped (adjust to taste)
- 3 tablespoons lime juice, freshly squeezed
- 1 tablespoon palm sugar, finely chopped or grated (or brown sugar)
- 1/4 cup fresh coriander, chopped
- 2 tablespoons fish sauce
For Serving
- 8 ounces glass noodles
- 1/4 cup fresh coriander, for garnish, roughly chopped
Instructions
- 1
Place the ribeye steak on a plate. Drizzle with oyster sauce, sprinkle with black pepper and garlic powder. Using your hands, massage the marinade thoroughly into both sides of the steak to ensure even coating and flavor penetration. Set aside to marinate while preparing the sauce.
⏱️ 5 min - 2
In a dry pan or small skillet, toast the sticky rice grains over medium heat. Stir frequently until they are lightly golden brown and fragrant, about 3-5 minutes. Be careful not to burn them. Transfer the toasted rice to a mortar and pestle and grind it into a coarse powder. This will add a unique nutty flavor and texture to the sauce.
⏱️ 5 min - 3
To the mortar containing the ground sticky rice, add the peeled garlic cloves and chopped red chilies. Use the pestle to crush and grind these ingredients together until a coarse paste forms. This should take about 2-3 minutes.
⏱️ 3 min - 4
Add the freshly squeezed lime juice, palm sugar (or brown sugar), and chopped fresh coriander to the mortar. Continue to mix and crush with the pestle until all ingredients are well combined and the sugar has dissolved. Finally, add the fish sauce and stir thoroughly with a spoon to achieve a balanced, pungent, spicy, and tangy sauce. Taste and adjust seasoning if needed.
⏱️ 5 min - 5
Prepare the glass noodles according to package instructions. Typically, this involves soaking them in hot water for 5-7 minutes until tender, then draining and rinsing with cold water to prevent sticking. Set aside.
⏱️ 10 min - 6
Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot. Add a small amount of high smoke point oil (like vegetable or canola oil) if desired, though the steak fat often suffices. Place the marinated steak in the hot pan and sear for 3-5 minutes per side for medium-rare, or longer for desired doneness. Use a meat thermometer to check for internal temperature (e.g., 130-135°F for medium-rare).
⏱️ 10 min - 7
Once cooked, remove the steak from the pan and transfer it to a cutting board. Let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 8
Slice the rested steak against the grain into thin strips. Arrange the cooked glass noodles in individual serving bowls or a large platter. Place the sliced steak on top of the noodles. Spoon a generous amount of the prepared Nam Jim Jaew sauce over the steak and noodles. Garnish with extra fresh coriander.
⏱️ 7 min - 9
Serve immediately. Encourage diners to mix all the ingredients in their bowl thoroughly before eating to ensure every bite is coated with the flavorful sauce.