Before you cook
Background Recipe story & origin
The dish is simple: grilled beef served with nam jim jaew, a spicy-sour dipping sauce made with lime, fish sauce, chilies, and toasted rice powder. Seua Rong Hai (crying tiger) comes from Thailand's Isaan region. The name's origin is debated: some say the chili heat makes even a tiger cry; others say it's the tiger mourning because the beef is so good it gets eaten.
Before you start Equipment you'll need
- grill or cast iron — Provides high heat surface for searing skirt steak until charred and properly cooked
Safety Safety & allergen notes
- Thai chilies are very hot; use caution and wash hands.
- Adjust chili to taste; start with less.
Non-negotiables Rules for success
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Use skirt steak or flank.
Thai grilled beef is traditionally thin-sliced; these cuts work best
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Make fresh nam jim jaew.
The dipping sauce is the point; bottled versions can't compare
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Use toasted rice powder.
Khao khua adds nutty crunch and thickens the sauce
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Don't overcook the beef.
Thai grilled beef is served medium-rare to medium
Prep Get set first
About 10 min of prep
- Make dipping sauce
- Toast rice and grind if making fresh
- Heat grill to high
- Slice shallot thin
Ingredients
Instructions
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Make the nam jim jaew
Dissolve sugar in lime juice. Add fish sauce, chilies, shallot, scallion, and rice powder. Mix well. Taste and adjust.
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Grill the steak
Grill skirt steak over high heat (400-450°F surface) 3-4 minutes per side for medium-rare. Rest 5 minutes.
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Slice and plate
Slice beef thin against the grain. Arrange on platter with herbs. Serve nam jim jaew on side.
Chef's notes
SHOPPING: Skirt steak is ideal. Thai chilies (prik kee noo) are small and very hot. Toasted rice powder is available at Asian markets or toast and grind raw rice.
This dish is Isaan (northeastern Thai) in origin.