Crying Tiger Beef

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Beef. Crying Tiger Beef

Crying Tiger Beef

April 08, 2016 4 Comments

This is a dish that is often served up in many different ways whether you are eating it in Thailand or overseas. This version of the Crying Tiger sauce is probably closer to the Lao style but it's certainly the way I prefer to eat it. This is a spicy dish and not for the faint hearted. I actually prefer to eat this outside of Thailand where the beef quality is generally better and I can have the steak cooked fairly rare. Rump, sirloin, ribeye all work well with this, try to get a reasonably thick cut steak as these cook better. There is a newer version of this recipe here,

Marinate the steak with about a teaspoon of sauce for several hours or overnight in a fridge.

Cook the Padron peppers with some olive oil over a high heat for about 2 minutes each side. Remove and sprinkle with some Maldon salt flakes and set aside.

Cooking Padron peppers.

Make sure the steak is at room temperature if removing from the fridge. Cut into the steak into manageable portions if need be and grill or fry in a ridged frying pan until done.

I like mine to be cooked quite rare (as you can see:-) and then leave it for 5 minutes for the juices to settle before carving into strips.

Carving steak for Crying Tiger beef.

Add a tablespoon or so of warm water to the remainder of the sauce and some chopped spring onions, adjust to taste with a little lime juice and serve as a dip. I like to serve it with Thai sticky rice and Padron peppers (Waitrose or Sainsbury's) if possible.

Enjoy!

Crying Tiger Sauce can also be used in the recipes below,

Laab Kai or Thai Minced Chicken Salad

Crying Tiger Chicken Wings

4 Responses

Jess

February 01, 2026

The crying tiger sauce is absolutely amazing, I loved it! The flavours are insane!! I’m not great with overly spiced foods (I ordered it just because I liked its name 😂) but even with how hot it is I still loved it.
The pastes from this site are the best I’ve had, I won’t go anywhere else now. The yellow curry paste is a firm favourite in our house 😋😋😋

Stephen rich

July 08, 2024

I ordered the crying tiger marinade, the southern Thai green curry paste and the panang curry paste, I was impressed how quickly they arrived, within 2 days, I tried the crying tiger marinade and dip the weekend and have to say it’s one of the best things I’ve eaten even in Thai restaurants, I thought it was phenomenal, perfect heat and amazing flavour, delicious, I can’t wait to try the other pastes I bought, i was so impressed i bought 3 more pastes and had them delivered to my nephew in Devon for him to try as he’s such a foodie, thanks for making such delicious ingredients i love it
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mythaicurry replied:
Glad you are enjoying these Stephen, thanks!

Melonie Akers

July 02, 2024

I bought 2 of these, and then re read the packet… didn’t realise it was HOT HOT oh well will have to find somebody to give it to, maybe my son in law will like it 😉 hahaha
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mythaicurry replied:
Sorry about that, but as mentioned this is a very spicy sauce!

Paul

January 16, 2018

Wow, this is the first time I’ve had a Crying Tiger dish, so can’t make any comparisons with other versions, but it’s one of the nicest things I’ve ever eaten. I made it following Nitsa’s recipe, marinated the steak overnight, served with rice, asparagus, broccoli and green beans on the side. As described, it is very spicy and I’m used to spicy food, but not so spicy that it burns your mouth for 10 minutes and masks all the flavours. If you want a less spicy dish, you could just use it as a steak marinade and omit the dipping sauce, as the steak was also very delicious without the dip. I reckon one sachet could marinate three or four small to medium sized steaks, or two large ones. I used about a third of the paste to marinate a medium sized steak, so had 2 thirds left for the dip. There was quite a lot of dip left at the end, so next time I’ll buy more steak.

A very natural, fresh tasting sauce that’s obviously been made with top quality ingredients. Highly recommended if you like something spicy and tangy.

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