There’s something irresistible about the vibrant flavors of Southeast Asian cuisine, and my journey into the world of Crying Tiger Beef has been nothing short of thrilling. Picture this: a perfectly marinated flank steak, seared to perfection, then sliced into tender strips that practically melt in your mouth. The aroma of garlic and soy sauce wafts through the kitchen, instantly transporting me to bustling street markets.
I discovered this gem during one of those weekends where I craved more than just takeout and wanted to impress myself with a home-cooked meal. The combination of savory, spicy, and slightly sweet elements creates a dance of flavors, making each bite an adventure. Plus, it pairs beautifully with fluffy jasmine rice and crisp cucumber slices, turning a simple dinner into a vibrant feast.
Whether you’re looking to shake up your weeknight routine or impress guests at your next gathering, this Crying Tiger Beef recipe is guaranteed to become your new go-to. Let’s dive in and bring this crowd-pleaser to life!
Why is Crying Tiger Beef a must-try?
Bold flavors: This dish serves up a stunning combination of savory, spicy, and sweet, creating a flavor explosion that will tantalize your taste buds.
Quick and easy: With only 25 minutes of cook time, you can enjoy gourmet tasting food without hours in the kitchen.
Versatile pairing: It pairs beautifully with fluffy jasmine rice and fresh cucumber, making your meal both colorful and nutritious.
Crowd-pleaser: Perfect for impressing guests at dinner parties or simply revamping your weeknight meals; everyone will be asking for seconds!
Unique experience: Indulge in a unique culinary adventure that elevates your home cooking game and satisfies cravings for delicious homemade food.
Crying Tiger Beef Ingredients
Here’s everything you need to make this taste-bud-tingling dish!
For the Marinade
• Flank steak – This cut is perfect for marinating and grilling, providing tenderness and flavor.
• Soy sauce – Adds depth and umami to the marinade, enhancing the savory notes of the dish.
• Fish sauce – A little goes a long way! It delivers a distinct flavor that complements the beef without overwhelming it.
• Brown sugar – Balances the salty and umami flavors with a touch of sweetness; feel free to substitute with coconut sugar for a healthier option.
• Lime juice – Brightens up the dish and adds an acidic kick, cutting through the richness of the beef.
• Garlic – Freshly minced for maximum boldness, enhancing that mouthwatering aroma.
• Black pepper – Adds a mild heat that works well alongside other spices.
• Red pepper flakes – For that spicy zing; adjust the amount according to your heat preference!
For Cooking
• Vegetable oil – Ideal for high-heat cooking, ensuring a perfectly seared crust on the steak.
For Serving
• Fresh cilantro – A vibrant garnish that adds freshness and a pop of color.
• Cucumber – Thinly sliced, it provides a refreshing crunchy element to contrast the richness of the beef.
• Jasmine rice – Fluffy and fragrant, it’s the perfect base to soak up all those delicious flavors.
• Sesame seeds (optional) – Sprinkle on top for a delightful crunch and nutty flavor, enhancing the overall presentation.
With these Crying Tiger Beef ingredients, you’re well on your way to a delicious and impressive meal!
How to Make Crying Tiger Beef
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Prepare the Marinade: In a medium bowl, combine soy sauce, fish sauce, brown sugar, lime juice, garlic, black pepper, and red pepper flakes. Whisk until the sugar fully dissolves for a fragrant blend.
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Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish tightly.
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Refrigerate: Let the steak marinate for at least 1 hour, or up to 4 hours to deepen those flavors—this is where the magic happens!
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Prepare the Rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear, removing excess starch for fluffy rice.
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Cook the Rice: In a medium saucepan, combine the rinsed rice with 1 ½ cups of water. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes.
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Let it Rest: After simmering, turn off the heat and let the rice sit, covered, for an additional 10 minutes to finish cooking perfectly.
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Fluff the Rice: Use a fork to fluff the rice gently, then set aside to keep warm while you cook the steak.
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Heat the Skillet: Heat a large skillet or grill pan over medium-high heat, adding vegetable oil and heating it for about 1 minute until shimmering.
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Remove Excess Marinade: Take the flank steak out of the marinade, letting excess drip off—discard the marinade for safety.
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Sear the Steak: Place the steak in the hot skillet and cook without moving it for about 4-5 minutes until it develops a beautiful crust.
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Flip and Cook Again: Flip the steak and cook for an additional 4-5 minutes for medium-rare. Adjust cooking time to your preferred doneness!
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Rest the Steak: Take the steak from the skillet and let it rest on a cutting board for about 5 minutes—this helps maintain juiciness.
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Slice the Steak: After resting, slice the steak against the grain into thin strips for tender bites that melt in your mouth.
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Plate it Up: Serve a generous scoop of jasmine rice on each plate, then arrange the sliced beef on top, inviting every flavor to shine.
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Garnish: Sprinkle fresh cilantro over the beef and add sesame seeds on top if you want an extra touch of elegance.
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Add a Crunch: Serve with thinly sliced cucumber on the side for a refreshing crunch that balances out the richness of the beef.
Optional: Drizzle with additional lime juice for a zesty kick!
Exact quantities are listed in the recipe card below.
Expert Tips for Crying Tiger Beef
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Perfect Marinade: Ensure the flank steak is fully coated and marinated for at least 1 hour; longer marinating will intensify the flavors.
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Avoid Overcooking: Use a meat thermometer to check for doneness. Aim for 130°F (54°C) for medium-rare to keep the steak tender and juicy.
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Resting Time Matters: Let the steak rest for 5 minutes before slicing. This helps the juices redistribute, preventing dryness.
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Slice Correctly: Always slice against the grain for tender strips. This technique makes a significant difference in the texture of your Crying Tiger Beef.
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Customize Spice Levels: Adjust the amount of red pepper flakes to suit your heat tolerance. Gradually increase for a spicier kick without overwhelming the dish.
How to Store and Freeze Crying Tiger Beef
Fridge: Store any leftover Crying Tiger Beef in an airtight container for up to 3 days to maintain its flavor and tenderness.
Freezer: For longer storage, wrap individual servings tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months for best results.
Reheating: Thaw overnight in the fridge before reheating in a skillet over low heat for 5–10 minutes until warmed through, avoiding overcooking.
Rice Storage: Keep leftover jasmine rice in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of water to restore moisture.
Crying Tiger Beef Variations
Feel free to mix and match these exciting changes to elevate your Crying Tiger Beef experience!
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Vegetarian: Swap flank steak with marinated tofu or tempeh for a plant-based twist that’s just as flavorful.
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Gluten-Free: Use tamari instead of soy sauce to keep the savory taste without gluten, catering to dietary needs without sacrifice.
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Honey Alternative: Replace brown sugar with honey or maple syrup for a unique sweetness that pairs wonderfully with the savory elements.
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Extra Veggies: Add sliced bell peppers or snap peas to the pan during cooking for an added crunch, freshness, and a pop of color!
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Fruity Twist: Incorporate fresh pineapple or mango chunks in the marinade for a subtle sweetness that brightens each bite with tropical vibes.
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Smoky Flavor: Try adding a dash of smoked paprika to the marinade for a delightful smoky depth that complements the grilled beef perfectly.
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Herbs Galore: Experiment with different herbs like mint or basil as a garnish for a refreshing aromatic touch that elevates the dish.
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Spicy Upgrade: Bump up the red pepper flakes or add a splash of sriracha for those who crave a fiery kick in their meal!
Make Ahead Options
Crying Tiger Beef is a fantastic recipe to prepare in advance, perfect for busy weeknights or meal planning! You can marinate the flank steak in the flavorful sauce up to 24 hours ahead of time—this not only saves you prep time but also intensifies the delicious flavors as it sits. Simply follow the marinade instructions, seal the steak in a bag, and refrigerate. For the jasmine rice, you can cook it a day in advance and refrigerate it, then reheat before serving to keep it fluffy. When you’re ready to enjoy, just sear the marinated steak and serve it over the warm rice for a meal that’s just as delicious with less stress!
What to Serve with Crying Tiger Beef?
A delightful meal always calls for a little extra love on the side, enhancing the flavors of your main dish.
- Fluffy Jasmine Rice: This aromatic rice perfectly absorbs the savory marinade, creating a comforting base for your flavorful beef.
- Crisp Cucumber Slices: Their refreshing crunch provides balance against the rich flavors of the beef, adding a delightful contrast in texture.
- Spicy Thai Salad: A bright mix of veggies, herbs, and a zesty dressing revitalizes the palate, complementing the boldness of Crying Tiger Beef.
- Garlic Naan Bread: Soft and warm, this bread is perfect for scooping up juicy strips of beef and fluffy rice—pure bliss in every bite.
- Grilled Vegetables: Seasoned grilled asparagus or bell peppers add a smoky flavor and a splash of color, ensuring every plate is a feast for the eyes.
- Szechuan Green Beans: Tossed in a spicy soy sauce, these provide a hit of heat that pairs well with the sweet and savory notes in the beef.
- Chilled Coconut Soup: This refreshing soup can be a light beginning or a cool side, offsetting the dish’s heat with creamy, soothing coconut milk.
- Mango Sticky Rice: For dessert, this sweet treat is a lovely way to end the meal, leaving you with a satisfied palate and a smile.
Crying Tiger Beef Recipe FAQs
What type of flank steak should I choose for Crying Tiger Beef?
Absolutely! When selecting flank steak, look for a cut that has a nice marbling of fat and is bright red in color. Avoid any pieces that have dark spots or a grayish hue, as these can indicate spoilage. Fresh flank steak should feel firm to the touch and have a pleasant beefy aroma.
How should I store leftovers from this recipe?
Simply place your leftover Crying Tiger Beef in an airtight container and refrigerate it for up to 3 days. Ensure it’s cool before sealing to avoid moisture buildup. This will help retain the flavors and tenderness of the beef.
Can I freeze Crying Tiger Beef for later use?
Very! To freeze, wrap individual servings tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Label them with the date, and they can last up to 3 months. When ready to enjoy, thaw the beef overnight in the fridge and reheat gently in a skillet to keep it tender.
What should I do if my steak is tough after cooking?
If your Crying Tiger Beef turns out tough, it could be due to overcooking or slicing against the grain. Always ensure you’re slicing against the grain for tenderness. If necessary, try reheating it in a bit of beef broth or water in a skillet on low heat to help tenderize the meat.
Is this dish safe for people with soy allergies?
However, for those with soy allergies, I recommend trying coconut aminos as a soy sauce alternative. It has a similar flavor profile, and it’s also lower in sodium! Just keep in mind that it will add a touch of sweetness to the dish.
How do I know if my rice is cooked perfectly?
The rice should be fluffy and tender but not mushy. Once you turn off the heat, allow it to sit, covered, for another 10 minutes. If you find the rice is sticky, it may need an extra rinse before cooking next time to remove more starch.
Mouthwatering Crying Tiger Beef: A Flavor Explosion at Home
Ingredients
Equipment
Method
- Prepare the Marinade: In a medium bowl, combine soy sauce, fish sauce, brown sugar, lime juice, garlic, black pepper, and red pepper flakes. Whisk until the sugar fully dissolves.
- Marinate the Steak: Place the flank steak in a resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish tightly.
- Refrigerate: Let the steak marinate for at least 1 hour, or up to 4 hours to deepen those flavors.
- Prepare the Rice: Rinse jasmine rice under cold water until the water runs clear.
- Cook the Rice: In a medium saucepan, combine the rinsed rice with water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
- Let it Rest: After simmering, turn off the heat and let the rice sit, covered, for an additional 10 minutes.
- Fluff the Rice: Use a fork to fluff the rice gently.
- Heat the Skillet: Heat a large skillet over medium-high heat, adding vegetable oil.
- Remove Excess Marinade: Take the flank steak out of the marinade, letting excess drip off.
- Sear the Steak: Place the steak in the hot skillet and cook for 4-5 minutes.
- Flip and Cook Again: Flip the steak and cook for an additional 4-5 minutes for medium-rare.
- Rest the Steak: Let the steak rest on a cutting board for about 5 minutes.
- Slice the Steak: Slice the steak against the grain into thin strips.
- Plate it Up: Serve a scoop of jasmine rice on each plate, arrange the sliced beef on top.
- Garnish: Sprinkle fresh cilantro over the beef and add sesame seeds if desired.
- Add a Crunch: Serve with thinly sliced cucumber on the side.
- Optional: Drizzle with additional lime juice for a zesty kick!