For the Crying Tiger Beef:
1 tablespoon oyster sauce
1 teaspoon fish sauce
8 grams garlic, grated
8 grams ginger, grated
400 grams beef steak (no more than 1-inch thick)
White pepper, to taste
For the Nam Jim Jaew Sauce:
12 grams glutinous rice
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon tamarind paste
1 tablespoon evaporated cane sugar
2 teaspoons chili flakes
10 grams cilantro or mint, chopped
10 grams scallion, chopped
16 grams shallot (optional), minced
Directions:
Marinate the Beef: Mix oyster sauce, fish sauce, garlic, and ginger in a bowl. Slather the mixture all over the beef steak and let it marinate for at least 30 minutes. If marinating longer, remove from the fridge 30 minutes before cooking to bring to room temperature.
Prepare the Nam Jim Jaew Sauce: Toast the glutinous rice in a dry skillet until golden brown, then grind into a coarse powder. Combine fish sauce, lime juice, tamarind paste, sugar, chili flakes, cilantro, scallion, and shallot in a bowl. Add 2 teaspoons of the toasted rice powder and stir until the sugar dissolves.
Cook the Beef: Heat a grill pan or cast iron skillet over medium heat. Grill the steak, creating a crosshatched pattern by turning it diagonally. Cook to your desired doneness, allowing about 5 minutes for medium-rare. Let the steak rest for 10 minutes before slicing thinly against the grain.
Serve: Sprinkle the sliced beef with white pepper and extra toasted rice powder. Serve with fresh vegetables like cucumber or cabbage and the Nam Jim Jaew sauce on the side