Crying Tiger Beef, 'Seua Rong Hai'

Chili BowlBuy ingredients for this recipe!

We love the flavor of flank steak, oddly one of the least expensive cuts. On a 900 lb black angus steer, you'll be lucky to get just two decent flank steaks, yet you can find this rare cut in good butcher shops for a price lower than more common steaks. Some people say flank is tougher, thus the lower price. We think flank offers the most delicious flavor, and it's a perfect match for spicy Thai food.

Flank is the perfect choice for the Tao Burner. We had fun cooking two flanks over just a dozen hot briquets.

To get the best flavor, cook your meat over charcoal. Although we like flank steak best, there are other cuts that work great such as those with a thick ring of fat. As the fat drips onto your charcoal, you'll hear pops, and see fire rising up (this where the name crying tiger comes from).


Beef & Marinade

1 flank steak (usually weighs about 1 lb or a bit more)
2 tablespoons of thin soy sauce

Dipping Sauce

1/2 teaspoon corriander seeds
4 cloves garlic
15 fresh Thai chiles
5  tablespoons lime juice
5-7 tablespoons fish sauce
1-2 tablespoons sugar


Coat your steak in the thin soy sauce and let sit at room temperature for 1 hour. Some chefs like to add a bit of fish sauce to this, but we like to use just soy sauce. Barbeque your steak over charcoal.

To make the crying tiger dipping sauce, first pound the corriander seeds in a mortar and pestle until it becomes powder. Add garlic and chilli pound until  roughly smooth then stir in lime juice, fish sauce and sugar. Stir until blend. Adjust the taste to your flavor. Serve this dipping sauce on the side with fresh cucumber, green beans etc and sticky rice.

NEW: Thai-Style Meat Dipping Sauce

This sauce from Lobo is packed in a new attractive square glass bottle, what they call "E-San Sauce". It would be a perfect sauce to serve with Crying Tiger Beef. All natural ingredients, poured into a dish this sauce looks very attractive and delicious. You can see a really fresh mix of red chilli, coriander leaves, onion and tamarind.

Flavor is good, and not very spicy. The sauce has a nice substance, works just perfect for dipping meat and vegetables. Serve with jasmine rice or sticky rice for a nice snack or meal.

If you are expecting a nice spicy heat, all you would need to do is add a sprinkle of our "Thai Crushed Chilli" which would give it a good burst of spice and keep the original authentic flavor.

Authentic Thai Recipes For Meat & Dipping You May Also Be Interested In:
Waterfall Beef, 'Neua Namtok'
Grilled Meat Dipping Sauce, 'Nam Jim Jeaw'
Fish Powder With Chili Dipping Sauce
Thai Dipping Sauce From Hell, 'Nam Prik Narok'
Spicy Pork and Tomato Dip with Veggies, 'Nam Prik Ong'

Ingredients: fish sauce, tamarind, water, palm sugar, chilli, spring onion, long coriander leaves, mint leaves, roasted glutinous rice.

No msg, no artificial color, no preservatives.

Product of Thailand.

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Khun Tom
June 3rd, 2014
11:13 PM
When I was in Thailand I heard that an Esan man watched a tiger kill a cow. The man noticed that the tiger ate the neck first. The man butchered a cow and grilled the neck meat, treating it as you do above and served it with sticky rice. The tiger saw the man eating his favorite cut of the cow and started to cry.
November 18th, 2014
12:20 AM
I thought the sauce was supposed to be spicy enough to make a tiger cry.
Crazy tigers.

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