{"id":33342,"title":"Easy Crying Tiger Beef","modified":"2025-07-25T11:35:21+02:00","plain":"Crying tiger beef, also called tiger tears, is a cornerstone of Thai cuisine. You could even say a Thai restaurant is not authentic unless crying tiger beef is on the menu.\n\n\n\nUnfortunately, the ingredients used in restaurants are often sub-par: tough meat, stale spices, or seasonings skipped entirely for convenience, so the flavor ends up far from the real thing.\n\n\n\nIf you already enjoy the restaurant version, wait until you taste it made at home.\n\n\n\nWhy not serve the dish with a pad see ew?\n\n\n\nIngredients for Crying Tiger Beef\n\n\n\nLight soy sauce: Readily available in any store, it is simply regular salty soy sauce. Learn more about soy sauce\n\n\n\nFish sauce: an absolutely essential ingredient. It is easy to find in supermarkets, so nothing too exotic, don't worry :) It keeps for ages, which gives you the perfect excuse to whip up my favorite Thai dish, pad see ew\n\n\n\nSugar: Use whichever sugar you like, but traditionally palm sugar is preferred\n\n\n\nTips for Crying Tiger Beef\n\n\n\nMake sure your pan is piping hot. Patience pays off: a proper sear unlocks maximum flavor.\n\n\n\nCraving another Thai restaurant classic? Head over here for my pad Thai recipe and click for my Thai basil chicken stir-fry recipe\n\n\n\nA tasty pad Thai on the side \n\n\n\n\n\n\tEasy Crying Tiger Beef\n\t\t\n\t\tAn easy and delicious Crying Tiger beef recipe\t\n\t\n\t\tWok\t\n\t\n\t\t2 high-quality steaks (Possible cuts: entrec\u00f4te (ribeye), faux-filet (sirloin), bavette (flank) ... any quick-cooking cut)MARINADE3 tablespoon  fish sauce1 tablespoon  light soy sauce2 teaspoons  sugar2 cloves garlic (minced)0.25 teaspoon  cilantro (chopped)0.25 teaspoon  black pepperDIPPING SAUCE6 tablespoons  fish sauce5 tablespoons  lime juice2 teaspoons  sugar1 dried chili (ground, OR 1 to 2 teaspoons chili powder)2 tomatoes (finely chopped)1 handful cilantro (fresh, leaves and stems, chopped)1 teaspoon khao khua (roasted ground sticky rice) (optional)\t\n\t\n\t\tMarinate the steaks for 15 to 30 minutesMake the sauce by mixing all the ingredients togetherHeat a pan over very high heat. Sear the steaks for 2 minutes on each side (they should still be rare, so the time depends greatly on thickness)Slice thinly\t\n\t\n\t\tUse a quick-cooking cut such as ribeye, sirloin, flank steak \n\t\n\t\n\t\tMain courseThailarmes du tigre, tigre qui pleure","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33342"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33342\/revisions"}],"predecessor-version":[{"id":47887,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33342\/revisions\/47887"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/20288"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}