I'm not going to sugarcoat it, but this is my guys' absolute favorite recipe at home. And I admit, I'm always asking for seconds. Originating in Thailand, "The Weeping Tiger" (or Nua Yang Nam Tok ) is a simple yet incredibly delicious dish. The intriguing name comes from a legend about a tiger who left behind the best part of his prey. A villager found and cooked it, and the tiger wept with sadness. Served with a spicy sauce made with chilies, lime, and fish sauce, this dish is perfect for meat and spice lovers.

Thai Beef: The Weeping Tiger (Nua Yang Nam Tok)

5 out of 5 2 votes

Thailand

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Preparation time 10 mins Cooking time: 6 minutes Rest time 1 hrs Total time 1 hr 16 mins

Difficulty: Beginner Servings: 4

Cooking method: Traditional

Ingredients

Servings

• 600g of tender beef (sirloin steak, rump steak or ribeye)

• 2 tbsp tamari sauce (or gluten-free soy sauce)

• 2 tbsp oyster sauce

• ^1/2 clove of chopped _garlic

• 1 tsp of vegetable oil

• ^1/2 _tsp pepper​​

• 1 tablespoon of chopped fresh coriander

• 1 tablespoon of chopped chives or green onions

• For the sauce:

• 1 tablespoon of tamarind paste diluted in 3 tablespoons of hot water

• 2 tbsp tamari sauce (gluten-free)

• 1 tablespoon of lime juice

• 1 tbsp fish sauce

• 1 tsp of brown sugar

• 1 tsp chili powder

• 1 tsp chopped coriander

• 1 minced shallot

• 1 tbsp toasted and ground glutinous rice (optional, for texture)

Preparation

1. Preparing the marinade:
2. In a bowl, combine the tamari sauce, vegetable oil, oyster sauce, garlic, cilantro, and pepper. Place the beef in the marinade and refrigerate for at least 1 hour to allow the flavors to infuse.
3. Cooking the beef:

4. Preheat your grill to high heat. Drain the beef from the marinade and grill it for about 3 to 5 minutes per side, depending on the thickness, to achieve a rare or medium-rare finish (or medium if you prefer). Let the meat rest for 5 minutes before slicing it thinly.

5. Preparing the sauce:
6. Combine all the sauce ingredients in a bowl: tamarind water, tamari sauce, lime juice, brown sugar, shallot, fish sauce, chili powder, and chopped cilantro. Taste and adjust to your liking. You can add more water if you find the sauce too spicy.
7. Assembly :
8. Arrange the beef slices on a serving plate. Sprinkle with chopped cilantro, scallions or green onions, and toasted, ground glutinous rice for a crunchy texture. Serve the meat with the sauce and a mixed baby green salad.

Note

"The Crying Tiger" is ideally enjoyed with steamed sticky rice and a crunchy salad (baby green salad, grated carrots and cucumbers), for a perfect balance.

Keywords: Thai beef recipe, crying tiger beef recipe

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