Description
Crying Tiger Beef is an easy Thai grilled flank steak dish offering a vibrant flavor explosion, perfect for weeknight dinners or gatherings. Tender, juicy beef marinated in a savory, sweet, and spicy sauce, served over jasmine rice with fresh garnishes.
Ingredients
Scale
- 1 pound Flank Steak
- 1/4 cup Soy Sauce
- 2 tablespoons Fish Sauce
- 2 tablespoons Brown Sugar
- 2 tablespoons Lime Juice
- 3 cloves Garlic
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Red Pepper Flakes
- 2 tablespoons Vegetable Oil
- 1 cup Fresh Cilantro
- 1 cup Cucumber
- 1 cup Jasmine Rice
- 2 tablespoons Sesame Seeds
Instructions
- In a medium-sized bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, minced garlic, black pepper, and red pepper flakes until the brown sugar dissolves.
- Place the flank steak in a resealable bag, pour the marinade over the beef, seal, and refrigerate for at least 1 hour or up to 4 hours.
- Rinse jasmine rice under cold water; combine with water and salt in a saucepan, boil, cover, reduce heat, and simmer for 15 minutes.
- Heat vegetable oil in a grill pan over medium-high heat, add the marinated flank steak, and cook for 4-5 minutes on each side for medium-rare.
- Transfer the steak to a cutting board, let it rest for 5 minutes.
- Slice the rested steak against the grain, arrange on jasmine rice, garnish with cilantro and sesame seeds, serve with cucumber slices.
Notes
- Marinate for at least 1 hour for best flavor.
- Ensure skillet is preheated before cooking for a good sear.
- Slice the steak against the grain for tenderness.
- Rest the steak for 5 minutes after cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg