Name: Crying Tiger Beef
Prep time: 30 min
Cook time: 15 min
Total time: 4 h 45 min
Cuisine: Thai
Ingredients: 1 pound flank steak; 1/4 cup soy sauce; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 1/4 cup lime juice; 3 cloves garlic, minced; 1 teaspoon black pepper; 1/2 teaspoon red pepper flakes (adjust to taste); 2 tablespoons vegetable oil; 1/4 cup fresh cilantro, for garnish; 1 cup cucumber, sliced; 1 cup jasmine rice; 1 tablespoon sesame seeds (optional); 1 1/2 cups water (for cooking rice)

Description

Crying Tiger Beef is a bold and flavorful Thai dish made with tender grilled flank steak marinated in a tangy, savory sauce. Served with jasmine rice, fresh herbs, and crisp vegetables, it balances spicy, salty, and zesty elements in every bite.

Ingredients

1 pound flank steak

1/4 cup soy sauce

2 tablespoons fish sauce

2 tablespoons brown sugar

1/4 cup lime juice

3 cloves garlic, minced

1 teaspoon black pepper

1/2 teaspoon red pepper flakes (adjust to taste)

2 tablespoons vegetable oil

1/4 cup fresh cilantro, for garnish

1 cup cucumber, sliced

1 cup jasmine rice

1 tablespoon sesame seeds (optional)

1 1/2 cups water (for cooking rice)

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Instructions

In a mixing bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, garlic, black pepper, and red pepper flakes.
Place the flank steak in the marinade, ensuring it is fully coated. Cover and refrigerate for at least 1 hour, up to 4 hours.
Rinse the jasmine rice under cold water. In a saucepan, combine the rice with 1 1/2 cups of water. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let sit, covered.
Heat vegetable oil in a skillet over medium-high heat until shimmering.
Remove steak from marinade and pat dry with paper towels. Sear in the skillet for 4–5 minutes per side for medium-rare, or longer if desired.
Transfer steak to a cutting board and let it rest for 5 minutes.
Slice steak thinly against the grain.
Serve sliced steak over jasmine rice with cucumber slices and fresh cilantro. Garnish with sesame seeds if desired.

Notes

Flank steak can be substituted with skirt or sirloin steak.

Grilling the steak adds a smoky, authentic flavor.

Adjust the red pepper flakes to suit your spice tolerance.

For a low-carb version, serve with cauliflower rice instead of jasmine rice.

Fresh herbs like Thai basil or mint can enhance the dish further.

Store leftovers in the fridge for up to 3 days; reheat gently to preserve tenderness.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stovetop or Grill
Cuisine: Thai

Nutrition

Serving Size: 1/4 of recipe
Calories: 430
Sugar: 6g
Sodium: 890mg
Fat: 18g
Saturated Fat: 4g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 34g
Cholesterol: 85mg