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

I'm not going to sugarcoat it, but this is my boys' 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.

Preparation time 10 mins

6 mins cooking time

Rest time for 1 hour

Total time 1 hr 16 mins

Ratings: 5 out of 2 votes

Cooking method: traditional

Difficulty: beginner

Servings: 4

Ingredients

600 g tender beef (renderloin, rump steak or entrecôte)
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 tbsp chopped fresh coriander
1 tbsp chopped chives or green onions
For the sauce:
1 Tbsp of tamarind paste diluted in 3 Tbsp of hot water
2 tbsp tamari sauce (gluten-free)
1 Tbsp lime juice
1 Tbsp fish sauce
1 tsp 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, coriander and pepper. Place the beef in the marinade and let it sit in the fridge for at least 1 hour so that the flavors are fully absorbed.
3
Cooking beef:
4
Preheat your grill to high heat. Drain the beef from the marinade and grill it for about 3 to 5 minutes on each side, depending on thickness, until browned or rare (or medium if you prefer). Let the meat rest for 5 minutes before slicing it thinly.
5
Preparation of the sauce:
6
Mix all the sauce ingredients in a bowl: tamarind water, tamari sauce, lime juice, brown sugar, shallot, fish sauce, chili powder and chopped coriander. Taste and adjust according to your preferences. You can add water if you find the sauce too strong.
7
Assembly :
8
Arrange the beef slices on a serving plate. Sprinkle with chopped coriander, spring onions or. green onions and sticky rice grilled and ground for a crunchy texture. Serve the meat with the sauce and a salad of young shoots.

Note

“Le Tigre Qui Pleure” is ideally enjoyed with steamed sticky rice and a crunchy salad (salad of young shoots, grated carrots and cucumbers), for a perfect balance.

Keywords: Thai beef recipe, crying tiger beef recipe