In celebration of the 2022 Thai Food Festival, organized by 99 Ranch Market and TTCLA, I've created this special video so that you can make a delicious Thai dish at home and enjoy the variety of flavors that Thai cuisine offers!

During the festival, 99 Ranch Market is planning a lot of fun activities for everyone to participate in and special deals on selected Thai products at all 99 Ranch stores in Southern California, Texas, Arizona, and Nevada.

Learn more about the social media giveaways and in store demos happening from Feb 9 to 20, 2022
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Recipe

"Crying Tiger Steak" is a traditional Thai recipe of steak slices served with a unique dipping sauce known as Nam Jim Jaew. The toasted rice adds a nutty flavor and texture to the dipping sauce.

Sua Rong Hai is Thai name that translates to 'Crying Tiger', and it got this name because the dipping sauce is supposed to be so spicy that it'll make a tiger cry.

This is a simple dish that you can prepare for everyday meals or serve at a party. The most popular accompaniment for Crying Tiger Steak is fresh sticky rice. They are so perfect together. Please refer to my previous sticky rice video if you want know how to make it with a rice cooker.

Beef Marinade:

2 pcs 8-10 oz Sirloin Steaks, most other cuts of steak are fine.
2 tbsp soy sauce
1 tsp fish sauce
2 tsp sugar
1 tsp ground pepper

Dipping Sauce:

2 tbsp fish sauce
1 tbsp palm, brown, or regular sugar
1 tbsp tamarind paste – substitute with lime juice
1 tbsp lime juice
1 tbsp water
1 tbsp toasted rice powder
2 tbsp cilantro – finely chopped
2 tbsp shallots – finely chopped
1 green onion – finely chopped
1-2 tsp chili flakes

Toasted rice powder:

Toast uncooked sticky/glutinous rice grains for a few minutes until lightly browned, then grind in a food processor or a mortar and pestle. Use the strainer to get rid of the bigger pieces. It adds a smoked nutty flavor and serves to thicken the sauce. They sell this in Asian grocery stores, on Amazon.

Making dipping sauce: This sauce is very easy to make. Mix the fish sauce, lime juice, palm sugar, tamarind paste, and chili flakes together and stir well until the sugar dissolves. Adjust to your taste, adding water to dilute it, or more lime juice or fish sauce. Just before you are ready to serve, stir in the toasted rice powder, shallots, cilantro, and green onion.

Making crying tiger: Medium-rare is recommended for this dish or when the meat thermometer reads an internal temperature of about 140F, Medium 145F, and medium well 150F

1. Marinade beef/steak: Poke steak with fork and marinate it for 30 minutes to 3 hours. Allow it to sit at room temperature for an hour before cooking.

2. Pan Sear: Heat oil in a skillet over the stove to hot. Pat steaks dry and place skillet and reduce the heat to medium. Cook the steaks to your desired doneness. I cooked it for 3 minutes each side for medium.

3. Air Fryer: Heat air fryer at 390F for 3 minutes. Spray cooking on the rack and pat steaks dry and place on the rack. Air fry at 390F 4 minutes 1st side and 3 minutes on the 2nd side for medium rare.

4. Grill: Heat a grill to 450F. Pat steaks dry and place seasoned steaks on the grill and reduce the heat to medium at 350F. Cook the steaks to your desired doneness.

5. Allow steaks to rest 5-10 minutes to allow steaks to become juicier. Cut into very thin pieces against the grain.

6. Serve with dipping sauce, sticky rice, regular rice, lettuce leaves, cabbage leaves, or cucumber slices. I recommend enjoying this dish with a glass of red wine.

#99ranchmarket #ranchrecipe #thaifood

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