Suea Rong Hai Recipe (Thai Crying Tiger Steak)
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This authentic seua rong hai recipe (Thai crying tiger steak) is made with juicy beef grilled over charcoal, soaked in a bold marinade, and served with a spicy sauce. It’s smoky, full of flavor, and so easy to make at home. Perfect for your next summer BBQ!
If you enjoy this dish, don’t miss my other Thai beef salad recipes like yum neua, larb beef, and nam tok.
What is crying tiger
Crying tiger, or suea rong hai, is a Thai grilled beef dish from northeastern Thailand (Isaan). It’s made with marinated steak, grilled over charcoal, and served with a spicy, tangy dipping sauce. The flavors are bold, smoky, salty, and sour with a good amount of heat.
What cut of meat to use?
The best cut of meat for crying tiger steak is a tender, flavorful cut that cooks well over high heat. Here are some traditional choices:
- Flank steak – Lean, beefy, and ideal for slicing thin after grilling.
- Sirloin – Tender, easy to find, and holds up well to marinades.
- Ribeye – Rich and juicy with more fat; great for a softer texture.
- Brisket (Thai-style) – Traditional in Thailand, slightly chewy but flavorful when grilled right.
- Skirt steak – Thin and flavorful, best grilled quickly over high heat.
What is crying tiger sauce
Crying tiger sauce is a spicy-sour-sweet Thai dipping sauce, made from chili, lime juice, fish sauce, and fresh herbs. In Thailand, it’s known as nam jim jaew and is typically paired with grilled meats like beef and pork.
Ingredient notes and substitutes
You’ll find everything you need for this recipe at your nearest Asian market or grocery store. For exact measurements, head to the recipe card below!
For the crying tiger marinade
- Beef – Use a tender cut like ribeye or sirloin for juicy results that grill well.
- Golden mountain sauce – A savory Thai soy sauce with a strong umami punch.
- Oyster sauce – Adds thickness and deep salty-sweet flavor to the marinade.
- Palm sugar – Brings rich caramel notes and balances the saltiness; brown sugar works if needed.
- Black peppercorns
- Garlic
For the sauce
- Toasted rice powder
- Thai chili flakes
- White sugar
- Fish sauce – My favorite brand is Megachef.
- Lime
How to make crying tiger steak
Step 1: Make the marinade. Crush garlic and black peppercorns in a mortar and pestle until fine. Add palm sugar, Golden Mountain sauce, and oyster sauce. Mix everything into a thick marinade.
Step 2: Marinate the beef. Rub the marinade all over your steak until it’s well coated. Let it rest for at least 30 minutes (or up to 1 hour) to absorb the flavors.
Step 3: Prepare the dipping sauce. In a small bowl, mix fish sauce, fresh lime juice, chili flakes, and toasted rice powder. Stir well and finish with chopped coriander.
Step 4: Grill the steak. Grill your steak over hot charcoal or in a grill pan on medium-high heat for about 3 minutes per side, or until your preferred doneness. Let it rest for 5 minutes before slicing thinly against the grain. Enjoy!
More Thai beef recipes to try
Did you enjoy making seua rong hai in this authentic crying tiger recipe? Let me know how it turned out by leaving a star rating and a comment below! Follow me on social media: Facebook, Instagram, and Pinterest.
Thai Crying Tiger Steak Recipe (Suea Rong Hai)
Equipment
- Mixing bowl for marinating
- Small bowl for the dipping sauce
- Grill or grill pan
- Tongs
Ingredients
For marinating
- 1 lb beef
- 2 cloves garlic
- 1/2 teaspoon black peppercorns
- 1/2 tablespoon palm sugar
- 1 tablespoon golden mountain sauce
- 1 1/2 tablespoon oyster sauce
For the sauce
- 1/2 lime
- 1 tablespoon fish sauce
- 1 tablespoon white sugar
- 1/2 tablespoon dried chili flakes
- 1/2 tablespoon toasted rice powder
Instructions
- Crush garlic and black peppercorns with a mortar and pestle. Mix in palm sugar, golden mountain sauce, and oyster sauce to make the beef marinade.
- Rub the marinade all over your steak and let it sit for at least 30 minutes to an hour to soak up the flavors.
- Make the dipping sauce by mixing fish sauce, fresh lime juice, red pepper flakes, toasted rice powder, and in a small bowl. Garnish with some freshly chopped coriander.
- Grill the steak on a charcoal grill or in a grilling pan over medium-high heat for about 3 minutes each side, depending on how thick your steak is, to get it medium rare or as you like it. Let the steak rest a bit before cutting it into thin slices. Serve it with the crying tiger sauce. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
Frequently asked questions
Why is it called crying tiger beef?
Crying tiger beef gets its name from the idea that the spicy dipping sauce is so hot it could make a tiger cry. Some say the crying also refers to the juices dripping from the grilled meat, adding to the dish’s bold, smoky flavor.
What to serve with crying tiger beef?
Serve crying tiger beef with nam jim jaew dipping sauce, sticky rice, and fresh vegetables. In Thailand, it’s also enjoyed as a snack with Thai whiskey, especially among younger crowds during late-night meals.
How to store and reheat leftovers
Leftover crying tiger salad is best stored in an airtight container in the fridge for up to 3 days. Keep the sauce separate to maintain the texture.
To reheat, quickly sear the steak slices in a hot pan for 30–60 seconds. Avoid overcooking to keep the beef tender.
I love your niece’s story about the origin of the name!
She has quite an imagination, haha!
This recipe is fantastic too. well done and simple description. Thank you!
Thank you, Chia!
I love this recipe
Thanks Mg!