Tiger Beef Isan (Print)
Bold grilled beef meets spicy Nam Jim Jaew. Full-on classic Isan punch with every bite.
# Ingredients:
→ Crying Tiger Marinade
01 -
white pepper, sprinkle in as much as you like
02 -
400 grams beef steak, trimmed to about 2.5 cm thick
03 -
8 grams ginger, grated up
04 -
8 grams garlic, grated up
05 -
1 teaspoon fish sauce
06 -
1 tablespoon oyster sauce
→ Nam Jim Jaew Sauce
07 -
16 grams shallot, minced (optional)
08 -
10 grams scallion, chopped
09 -
10 grams cilantro, chopped up (or mint if you fancy)
10 -
2 teaspoons chili flakes
11 -
1 tablespoon evaporated cane sugar
12 -
1 tablespoon tamarind paste
13 -
2 tablespoons lime juice
14 -
3 tablespoons fish sauce
15 -
12 grams sticky rice
# Steps:
01 -
Lay out the beef slices with cabbage or cucumbers and dunk into that spicy Nam Jim Jaew sauce on the side.
02 -
With a good sharp knife, slice thinly against the grain. Have a little white pepper on top and add more toasted rice if you like.
03 -
Take the steak off the heat, drop it on your cutting board, and let it sit undisturbed for 10 minutes before you cut.
04 -
Flip your steak over and do that same angled cook—first to 2 o’clock, then turn it again to 10 o’clock. Don't burn it. About 5 minutes total gets you a nice medium rare.
05 -
No flipping yet, but twist your steak over to that 2 o’clock angle. Press down and let those lines show up. That’s another minute or so.
06 -
Make your grill pan or skillet hot over medium. Put the marinated steak so it sits diagonally around 10 o’clock—let it sizzle about a minute and a half for lines.
07 -
Stir together fish sauce, lime juice, tamarind, sugar, chili flakes, cilantro, scallion, shallot, and a couple teaspoons of rice powder in a bowl. Keep stirring till sugar's gone.
08 -
On a dry pan at medium, toast sticky rice while shaking the pan until it's gold. Once cool, crush it up in a mortar or use a grinder—just don’t make it too fine.
09 -
Mix ginger, garlic, oyster sauce, and fish sauce in a bowl. Rub that mixture all over your steak. Let it chill for no less than 30 minutes. If it sits in the fridge longer, let it come to room temp before cooking.
# Notes:
01 -
If you don’t want tough beef, let it rest after grilling and don’t overcook. Slice only after it’s sat a bit.
02 -
Cut back the chili flakes in your Nam Jim Jaew if you’re not into spicy stuff.