Crying Tiger Steak
Crying Tiger Steak
Ingredients
For the Steak Marinade
- 1 1/2 pounds NY strip steak
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper, freshly ground
For the Nam Jim Jaew (Dipping Sauce)
- 2 tablespoons toasted rice powder
- 1 tablespoon palm sugar, finely chopped or grated
- 1/4 cup fish sauce
- 1 tablespoon tamarind paste
- 2 limes, juiced
- 1 teaspoon chili flakes, or more, to taste
- 2 shallots, thinly sliced or finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 Thai chilies, small, finely chopped (or other small green chilies)
- 2 green onions, chopped
- 1/4 teaspoon MSG, optional
- 1 tablespoon water, or as needed
For Serving
- 1 head lettuce leaves, separated
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 3 cups cooked white rice
- 1 tablespoon vegetable oil, for cooking steak
Instructions
- 1
Place the NY strip steak in a shallow dish or a large resealable bag. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, and black pepper. Pour the marinade over the steak, ensuring it is well coated on all sides. Massage the marinade into the steak with your hands. Cover the dish or seal the bag and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to penetrate.
⏱️ 10 min
- 2
While the steak is marinating, prepare the Nam Jim Jaew dipping sauce. In a medium mixing bowl, combine the toasted rice powder, finely chopped palm sugar, fish sauce, and tamarind paste. Stir well to combine.
⏱️ 5 min
- 3
Squeeze the juice from the two limes into the sauce mixture. Add the chopped cilantro, sliced shallots, chopped Thai chilies, chopped green onions, chili flakes, and MSG (if using). Add 1 tablespoon of water and stir all the ingredients thoroughly until the sauce is well combined and has a liquid consistency with visible herbs and spices. Taste and adjust seasoning as needed, adding more fish sauce for saltiness, lime juice for sourness, or chili flakes for heat.
⏱️ 10 min
- 4
Remove the steak from the refrigerator and let it come to room temperature for about 15-20 minutes before cooking. Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of vegetable oil to the pan.
⏱️ 20 min
- 5
Once the pan is hot and the oil is shimmering, carefully place the marinated steak into the pan. Cook for 4-6 minutes per side for medium-rare, or longer for desired doneness, flipping once. Use a meat thermometer to check for desired internal temperature (130-135°F for medium-rare).
⏱️ 12 min
- 6
Transfer the cooked steak to a cutting board and let it rest for 5-7 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 7 min
- 7
While the steak rests, arrange the lettuce leaves, sliced cucumber, and sliced red onion on a large serving platter. Place the Nam Jim Jaew dipping sauce in a small bowl on the platter.
⏱️ 3 min
- 8
Slice the rested steak against the grain into thin pieces. Arrange the sliced steak on the serving platter alongside the vegetables and dipping sauce. Serve immediately with cooked white rice on the side. To eat, take a lettuce leaf, add a piece of steak, top with some dipping sauce, cucumber, and onion, and enjoy as a lettuce wrap.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Crying Tiger Steak
For the Steak Marinade
- 1 1/2 pounds NY strip steak
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper, freshly ground
For the Nam Jim Jaew (Dipping Sauce)
- 2 tablespoons toasted rice powder
- 1 tablespoon palm sugar, finely chopped or grated
- 1/4 cup fish sauce
- 1 tablespoon tamarind paste
- 2 limes, juiced
- 1 teaspoon chili flakes, or more, to taste
- 2 shallots, thinly sliced or finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 Thai chilies, small, finely chopped (or other small green chilies)
- 2 green onions, chopped
- 1/4 teaspoon MSG, optional
- 1 tablespoon water, or as needed
For Serving
- 1 head lettuce leaves, separated
- 1 cucumber, sliced
- 1/2 red onion, thinly sliced
- 3 cups cooked white rice
- 1 tablespoon vegetable oil, for cooking steak
Instructions
- 1
Place the NY strip steak in a shallow dish or a large resealable bag. In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, and black pepper. Pour the marinade over the steak, ensuring it is well coated on all sides. Massage the marinade into the steak with your hands. Cover the dish or seal the bag and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to penetrate.
⏱️ 10 min - 2
While the steak is marinating, prepare the Nam Jim Jaew dipping sauce. In a medium mixing bowl, combine the toasted rice powder, finely chopped palm sugar, fish sauce, and tamarind paste. Stir well to combine.
⏱️ 5 min - 3
Squeeze the juice from the two limes into the sauce mixture. Add the chopped cilantro, sliced shallots, chopped Thai chilies, chopped green onions, chili flakes, and MSG (if using). Add 1 tablespoon of water and stir all the ingredients thoroughly until the sauce is well combined and has a liquid consistency with visible herbs and spices. Taste and adjust seasoning as needed, adding more fish sauce for saltiness, lime juice for sourness, or chili flakes for heat.
⏱️ 10 min - 4
Remove the steak from the refrigerator and let it come to room temperature for about 15-20 minutes before cooking. Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon of vegetable oil to the pan.
⏱️ 20 min - 5
Once the pan is hot and the oil is shimmering, carefully place the marinated steak into the pan. Cook for 4-6 minutes per side for medium-rare, or longer for desired doneness, flipping once. Use a meat thermometer to check for desired internal temperature (130-135°F for medium-rare).
⏱️ 12 min - 6
Transfer the cooked steak to a cutting board and let it rest for 5-7 minutes before slicing. This allows the juices to redistribute, resulting in a more tender steak.
⏱️ 7 min - 7
While the steak rests, arrange the lettuce leaves, sliced cucumber, and sliced red onion on a large serving platter. Place the Nam Jim Jaew dipping sauce in a small bowl on the platter.
⏱️ 3 min - 8
Slice the rested steak against the grain into thin pieces. Arrange the sliced steak on the serving platter alongside the vegetables and dipping sauce. Serve immediately with cooked white rice on the side. To eat, take a lettuce leaf, add a piece of steak, top with some dipping sauce, cucumber, and onion, and enjoy as a lettuce wrap.
⏱️ 3 min