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Crying Tiger, also known as Tiger's Tears, is a delicious beef that has been marinated in a spicy sauce and then just seared for tenderness. This great classic of Thai cuisine is as simple as it is delicious - trust me!
If you like Asian recipes, you'll love these fried noodles with chicken and veggies this Teriyaki glazed Salmon or this delicious egg fried rice.
💙 Why you'll love it
- It's really easy to make: just make the marinade, let the beef rest in it and then cook it with the sauce.
- It'll take you all the way to Thailand in one bite.
- It's a healthy yet delicious dish.
🌶 Ingredients
You'll need the following ingredients. You can find the quantities in the recipe card below.
- Beef: if you're wondering what meat to use to make a crying tiger, you've come to the right place! I recommend flank steak, tenderloin or ribeye for this recipe.
- Rice: as a side dish. Thai or Basmati rice is perfect!
- Salted soy sauce.
- Oyster sauce: you'll find this syrupy sauce, made with oyster extracts, in many supermarkets or Asian/World Cuisine stores.
- Nuoc mâm sauce, also known as fish sauce. Made from pressed fish, it is widely used in Thai, Vietnamese, Laotian and Cambodian cuisine, and is used much like our Western salt.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Sesame oil: to flavour the marinade. You'll find it in every supermarket.
- Tamarind paste: available in some supermarkets. Otherwise in Asian shops/world cuisine.
- Herbs: chives, mint and coriander. I recommend using fresh ones, as they make a big difference to the taste!
- Lemongrass: star of Asian dishes, don't overlook this aromatic plant crucial to the crying tiger.
- Bird's eye chillies: you can also substitute a pinch of cayenne pepper or chilli flakes.
- Lemon: green, not yellow.
- Shallots.
✅ Gluten-free version
To make this recipe gluten-free, buy gluten-free soy sauce and oyster sauce, which are available from many brands.
💡 Frequently Asked Questions
There are several legends for this recipe: one says that the chilli in the recipe makes the tiger shed a tear, another says that the tiger cries with joy and pleasure because the recipe is so good. And a last one says that the recipe is made from a piece of beef unattainable by the tiger, because of the beef's ribs. Reclaimed by the human being, the tiger is left with only the least tender pieces, so it ends up crying.
Despite its small size, it is quite powerful, so use it sparingly. And don't forget to wash your hands after use, as it can really irritate the skin (I've been there).
Thai or Basmati rice or noodles (vermicelli, rice noodles, Udon noodles, etc.). You can also add sautéed vegetables (peppers, carrots, mushrooms, broccoli or any other vegetables you like).
With red meat, I recommend a red wine: Burgundy, Corbières, Côtes du Rhône, Côtes du Roussillon, Faugères, Languedoc...
❄️ Storage
You can store this recipe for up to 48 hours in the fridge, in a airtight container.
To reheat, I recommend the microwave, which won't dry out the meat.
😋 Other Asian gems
If you make this Crying Tiger, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Crying tiger
Ingredients
- 1 ⅛ cups beef flank, steak, fillet or sirloin
- ⅓ cup rice
For the marinade
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 large garlic cloves
- 2 tablespoons sesame oil
For the sauce
- 2 tablespoons fish sauce
- 1 tablespoon tamarind paste
- 1 tablespoon boiling water + 1 teaspoon
- ½ shallot
- 1 tablespoon fresh coriander
- 1 teaspoon fresh mint
- 1 tablespoon lemongrass
- 1-2 small bird's eye chilies to adjust according to your spice preference
- 1 small lime
Instructions
- Prepare the marinade by combining the soy sauce, oyster sauce, sesame oil and garlic, pressed or minced beforehand.
- Mix well, then pour over your beef, cover and refrigerate for 1 to 2 hours.
- Next, cook the rice according to the instructions on the packaging, while you prepare the sauce. In a bowl, dilute the tamarind paste in boiling water, then strain through a sieve.
- Add the nuoc mâm sauce, then finely chop the bird's eye chili(s) and remove the seeds (wash your hands thoroughly, as they are very irritating to the skin). Thinly slice the shallot and herbs, then add them to the bowl, along with the lime juice and lemongrass. I like to add 2 teaspoons of the beef marinade, but this is optional.
- Put a drizzle of neutral oil in a very hot pan over medium-high heat, then let your meat cook for 3 to 4 minutes on each side (depending on the thickness of your beef). Leave to cool slightly, then cut into thin strips.
- To serve: place the drained rice on a plate, add the strips of beef, a little marinade and your sauce, and enjoy!
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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