The sizzle of a hot grill combined with the sweet aroma of a tangy marinade transports me straight to the vibrant street markets of Thailand. Introducing my version of Crying Tiger Beef: Tender Thai Grilled Delight, where tender flank steak bathes in a zesty marinade that creates a flavor explosion on your palate. This dish is not only a feast for the senses but also a quick and easy meal prep solution for your busy weeknights or a showstopper for your weekend gatherings. Plus, with simple substitutions like tofu or chicken, it’s perfect for everyone at the table. Are you ready to fire up the grill and impress your loved ones with this irresistible Thai delight?
Why Is Crying Tiger Beef a Must-Try?
Flavors that Wow: The tangy marinade of lime and soy sauce brings a mouthwatering zing that complements the rich beef beautifully.
Quick Prep Time: Get a delicious meal on the table without spending hours in the kitchen—perfect for busy weeknights!
Versatile Options: Marinate tofu or chicken instead of beef for a lighter dish that caters to all tastes. Try pairing it with Grilled Corn Salad for added crunch!
Eye-catching Presentation: The vibrant colors of fresh cilantro and cucumber make this dish not just tasty but visually stunning too.
Perfect for Sharing: Ideal for gatherings, it encourages family and friends to dig in together, creating a wonderful dining experience.
Crying Tiger Beef Ingredients
For the Marinade
• Flank Steak – The star of the dish providing rich, juicy flavor; use skirt steak as a substitute for a similar taste.
• Soy Sauce – Adds umami and saltiness; low-sodium versions are a healthier choice.
• Fish Sauce – Essential for an authentic Thai taste; omit for vegetarian or vegan options.
• Brown Sugar – Balances flavor with sweetness; coconut sugar is a great substitute.
• Lime Juice – Imparts freshness and acidity; always use fresh juice for the best flavor.
• Garlic – Provides aromatic depth; you can substitute with garlic powder if needed.
• Black Pepper – Adds warmth; freshly ground is preferred for deeper flavor.
• Red Pepper Flakes – Introduces heat; adjust according to your spice preference.
For Cooking
• Vegetable Oil – Used for cooking; olive or sesame oil can be substituted.
• Jasmine Rice – The ideal base; basmati rice is a suitable alternative.
For Garnishing
• Fresh Cilantro – Enhances freshness and visual appeal; omit if desired.
• Cucumber – Serves as a refreshing garnish; pickled vegetables work as a good substitute.
• Sesame Seeds – Adds crunch and flavor; toasted seeds are highly recommended.
This delicious Crying Tiger Beef recipe is ready to take your taste buds on an unforgettable journey!
Step‑by‑Step Instructions for Crying Tiger Beef: Tender Thai Grilled Delight
Step 1: Prepare Marinade
In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, black pepper, and red pepper flakes until the sugar fully dissolves, creating a fragrant marinade. This tangy mixture will infuse the flank steak with rich flavors. Set aside the marinade for later use as you prepare to marinate the beef.
Step 2: Marinate Steak
Place the flank steak in a resealable plastic bag, then pour the prepared marinade over the meat. Seal the bag, ensuring the steak is well coated, and refrigerate for at least 1 hour, or up to 4 hours for optimal flavor infusion. Remember to flip the bag halfway through to ensure an even soak in the tangy goodness of your Crying Tiger Beef.
Step 3: Cook Rice
While the steak is marinating, rinse 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let it sit, covered, for another 5 minutes to steam and fluff.
Step 4: Heat Grill Pan
As the rice rests, heat 2 tablespoons of vegetable oil in a grill pan over medium-high heat. Allow the oil to shimmer, indicating it's hot enough for cooking. This step ensures a nice sear on the steak, enhancing the flavors of your Crying Tiger Beef while cooking.
Step 5: Cook Beef
Remove the flank steak from the marinade, letting any excess drip off. Cook the marinated steak in the hot grill pan for 4-5 minutes on each side, or until nicely charred with grill marks and cooked to medium-rare (about 130°F/54°C). Keep an eye on the meat to avoid overcooking, as you want it tender and juicy.
Step 6: Rest Steak
Once cooked, transfer the steak to a cutting board and cover it loosely with foil. Let it rest for about 5 minutes; this step allows the juices to redistribute, making your Crying Tiger Beef exceptionally tender when sliced. Use this time to get your garnishes ready.
Step 7: Assemble Dish
After resting, slice the steak thinly against the grain to maximize tenderness. Serve the steak over a bed of fluffy jasmine rice, garnishing with fresh cilantro, a sprinkle of toasted sesame seeds, and thinly sliced cucumber on the side. This beautiful presentation will make your Crying Tiger Beef a feast for both the eyes and the palate!
Expert Tips for Crying Tiger Beef
Marinate for Flavor: Ensure maximum flavor by marinating the beef for up to 24 hours. The longer it sits, the more infused it becomes!
Cut Against the Grain: Always slice your cooked steak against the grain. This simple step guarantees a more tender bite that melts in your mouth.
Watch Your Temperature: Avoid overcrowding the pan while cooking to achieve those beautiful grill marks and even cooking. Aim for medium-rare to keep it juicy.
Rice Rinse: Rinse jasmine rice thoroughly until the water runs clear to remove excess starch, resulting in a fluffier texture in your final dish.
Garnish Wisely: Don’t skip the garnishes! Fresh cilantro and toasted sesame seeds elevate the overall dish, adding both flavor and visual appeal.
Customization is Key: Feel free to substitute flank steak with grilled chicken or tofu, making this Crying Tiger Beef recipe versatile for any dietary preference.
Make Ahead Options
Crying Tiger Beef is a fantastic recipe for meal prep enthusiasts! You can marinate the flank steak up to 24 hours in advance, allowing the flavors to meld beautifully. To prepare ahead, simply mix the marinade and coat the steak in a resealable bag, then refrigerate until you're ready to cook. The jasmine rice can also be cooked up to 3 days ahead; just store it in an airtight container in the fridge. When you're ready to serve, quickly heat the rice and grill the marinated beef for 4-5 minutes on each side for that perfect medium-rare. This way, you’ll have a delicious and impressive meal with minimal day-of effort, making your busy weeknights a breeze!
How to Store and Freeze Crying Tiger Beef
Fridge: Store leftover Crying Tiger Beef in an airtight container in the fridge for up to 3 days. Ensure it’s fully cooled before sealing.
Freezer: For longer storage, freeze slices of steak in a resealable bag for up to 3 months. Squeeze out as much air as possible to prevent freezer burn.
Reheating: To reheat, thaw in the fridge overnight and gently warm in a skillet over low heat. This helps retain the juiciness of the beef without drying it out.
Meal Prep: Consider prepping the marinade and storing it separately, making dinner easier on busy nights if you plan to cook this delicious dish later in the week.
What to Serve with Crying Tiger Beef
Create a memorable dining experience with enticing sides that elevate your Thai grilled delight.
- Creamy Coconut Coleslaw: This refreshing slaw adds a crunchy texture and a hint of sweetness, perfectly balancing the savory beef flavors.
- Garlic Green Beans: Sautéed with garlic and a splash of soy sauce, these crisp green beans provide an earthy contrast to the marinated steak.
- Spicy Thai Chili Dipping Sauce: A zesty addition that introduces heat and tang—perfect for drizzling over the beef or dipping!
- Coconut Rice: Introducing a subtle tropical sweetness, coconut rice complements the beef while adding a creamy texture. It’s a delightful twist.
- Grilled Corn Salad: The charred sweetness of corn, mixed with fresh herbs, brings brightness to your plate and enhances the dish’s vibrant flavors.
- Mango Salad: A refreshing salad with ripe mangoes and a tangy dressing that cuts through the richness of the beef, creating a harmonious balance.
- Thai Iced Tea: Cool and sweet, this creamy beverage provides a lovely contrast to the warm, zesty flavors of the Crying Tiger Beef delight.
Crying Tiger Beef Variations & Substitutions
Feel free to play around with these fun twists and swaps to make the dish uniquely yours!
- Dairy-Free: Replace any side sauces that contain dairy with coconut milk for a creaminess without the lactose.
- Meat-Free: Substitute flank steak with tofu or tempeh, marinating them the same way for a delicious vegetarian option.
- Flavor Boost: Add fresh herbs like Thai basil or mint to the marinade for an aromatic twist that brightens each bite.
- Nutty Crunch: Top your finished dish with crushed peanuts or fried shallots for a delightful texture contrast and extra flavor.
- Heat Level: Spice things up by adding sliced fresh chili peppers to the marinade, adjusting the amount based on your heat preference.
- Rice Alternatives: Try using coconut rice instead of jasmine rice for a tropical flair that complements the dish beautifully.
- Fresh Garnish: Swap fresh cilantro for green onions or parsley if you prefer a different touch in flavor and color.
- Pickled Vibrance: Add pickled cucumbers or radishes instead of fresh cucumber for an added zing and crunch.
Feel free to experiment and let your creativity shine in this remarkably versatile dish! 🍽️
Crying Tiger Beef Recipe FAQs
How do I choose the best flank steak for this recipe?
Absolutely! Look for flank steak that has a deep red color with minimal dark spots or discolorations. The meat should feel firm to the touch. If you prefer a leaner cut, you can opt for skirt steak, which offers similar textures and flavors.
How long can I store leftover Crying Tiger Beef?
You can store leftover Crying Tiger Beef in an airtight container in the fridge for up to 3 days. Make sure it's completely cooled before sealing; this helps keep it fresh and tasty.
Can I freeze Crying Tiger Beef and how?
Yes! For longer storage, you can freeze sliced Crying Tiger Beef in a resealable bag for up to 3 months. When doing so, be sure to remove as much air as possible before sealing to prevent freezer burn. To reheat, thaw in the fridge overnight and gently warm in a skillet over low heat to maintain that juicy tenderness.
What should I do if my steak is tough after cooking?
If your steak ends up tough, it may be due to slicing against the grain or not marinating long enough. Always slice the flank steak thinly against the grain to maximize tenderness. For next time, consider marinating the beef for up to 24 hours for deeper flavor and more tender results.
Are there any dietary considerations for this recipe?
Definitely! If you're looking for a gluten-free version, simply use gluten-free soy sauce and fish sauce. For a vegetarian option, swap the beef for marinated tofu and omit the fish sauce. Everyone at the table can enjoy this delicious Crying Tiger Beef with a bit of customization!
What can I substitute for jasmine rice?
If jasmine rice isn’t available, basmati rice makes a great alternative. Just remember that cooking times and water ratios might vary slightly, so keep an eye on it as it cooks to achieve that perfect fluffy texture!
Juicy Crying Tiger Beef: Tender Thai Grilled Delight at Home
Ingredients
Equipment
Method
- In a medium bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, black pepper, and red pepper flakes until the sugar fully dissolves.
- Place the flank steak in a resealable plastic bag, then pour the prepared marinade over the meat. Seal the bag and refrigerate for at least 1 hour or up to 4 hours.
- Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a saucepan, combine rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes.
- Heat 2 tablespoons of vegetable oil in a grill pan over medium-high heat until it shimmers.
- Remove the flank steak from the marinade and cook in the hot grill pan for 4-5 minutes on each side, until medium-rare.
- Transfer the steak to a cutting board and cover it loosely with foil. Let it rest for about 5 minutes.
- Slice the steak thinly against the grain and serve it over jasmine rice, garnished with fresh cilantro, toasted sesame seeds, and cucumber.
Leave a Reply