Origin: Asian, Thailand
Method: GrillJump to Recipe
Thai cuisine is one of our favorite Southwest Asian cuisines, and we find ourselves craving it about 2-3 times a month. While we often rotate through our favorite entrees such as Red Chicken Curry, Panang Curry or Pad Kra Pao, we always find ourselves starting off our meal with Tiger Cry Beef. These tender pieces of marinated beef hit on all our favorite notes. A little garlicy, slightly spicy, a bit of sour, they are in our opinion, the perfect appetizer. Our grilled Tiger Cry Beef is skewered and perfectly grilled, while being basted with a fresh Tiger Cry Sauce. The Grilled Crying Tiger Beef is then served with some additional Tiger Cry sauce.
Making the Grilled Tiger Cry Beef
Prepare the tiger cry sauce
To make the sauce for the Weeping Tiger Beef you will need Thai fish sauce, 2 garlic cloves, lime juice, sugar, green onion, cilantro, died Thai chilis, rice powder, and tamarind paste. Typically Glutinous Rice Flour is used but if you do not have an Asian market near you, Bob’s Red Mill also makes a rice flour that you can substitute or you can purchase it online.
We prefer a moderately spicy Crying Tiger Beef so we typically use about 2 teaspoons of dried Thai chilis. We remove as many seeds as possible and then crush into flakes before mixing into the sauce. You can also use bird’s eye chilis if desired. In a pinch some plain ole crushed red pepper will work too.
Reconstitute the tamarind paste or concentrate by mixing it with 2 tablespoons of very hot water. Mix until smooth and then strain to remove the large chunks of tamarind. Tamarind paste comes from the fruit of a tamarind tree and adds another element of tang or sourness to the dish. It is a key ingredient in many Thai dishes and can be readily found at any Asian market. You can also purchase it on Amazon if you do not live close to an Asian market.
Next, finely chop the green onion and cilantro and measure out about 1/4 cup of each. Add to the bowl with the strained tamarind paste.
Add in the remining sauce ingredients and mix well to combine. Finally, separate the sauce in to roughly 2 equal portions. You will need half for basting and use the reserved half as a dipping sauce.
Skewer your meat and prepare your grill
For your Grilled Tiger Cry Beef you will want about a pound of thinly sliced beef. Thin sliced top sirloin or ribeye works really well for this dish or you may be able to find thinly sliced “breakfast steaks” that also work.
Skewer the meat onto individual meat skewers. If you are using wood skewers you may wish to soak them for about 20 minutes prior to prevent them from burning.
Once the meat is skewered prepare your grill for medium-high and direct heat. We are cooking these on our PK grill but any grill will work.
Grill the meat skewers for about 60 seconds, then flip over and baste with the tiger cry sauce. Cook for an additional 60-90 seconds.
Flip again and baste with the sauce and cook until you have reached your desired doneness, basting and flipping every 60 seconds.
Once your Grilled Tiger Cry Beef is cooked to your desired doneness, remove the skewers from the grill and serve with the remaining Tiger Cry Sauce and soy sauce.
Serve with some Flat Top Chicken Fried Rice and Fried Sausage Wontons, or if you are looking for more Asian grilled meats be sure to check out our A5 Japanese Wagyu With Yakiniku Sauce and Barbeque Char Siu.
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Grilled Tiger Cry Beef
- 1 Pound Thinly sliced steak sirloin or ribeye
- 2 Tab Thai Fish Sauce
- 2 Tab Lime Juice
- 2 Tab Sugar
- 1 Tab Tamarind Paste
- 2 Tab Hot Water
- 1/4 Cup Green Onion
- 1/4 Cup Cilantro
- 1 Tab Rice Flour
- 2 teaspoons Thai Chili Flakes Crushed Thai Chilis
- 2 Garlic Cloves minced
- Reconstitute the tamarind paste in the hot water and then strain out the large pieces of tamarind.
- Finely chop the cilantro and green onion.
- Mix all of the ingredients, except the steak, in a small bowl until well combined.
- Divide the sauce into 2 equal portions. Reserve half for a serving sauce and the other half for basting the meat while it is cooking.
- Place the thinly sliced steak pieces onto skewers.
- Heat your grill over medium high heat.
- Grill the steak skewers for about 1 minute then flip over and baste with the tiger cry sauce. Cook for an additional minute.
- Flip again and baste with the sauce and cook until you have reached your desired doneness, basting and flipping every 60 seconds.
- Serve warm with the reserved tiger cry sauce.