Best-Ever Thai 'Weeping Tiger' Beef

Weeping Tiger Beef
D. Schmidt
Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2 to 4 servings
Nutritional Guidelines (per serving)
95 Calories
0g Fat
20g Carbs
5g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 95
% Daily Value*
Total Fat 0g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3453mg 150%
Total Carbohydrate 20g 7%
Dietary Fiber 2g 6%
Protein 5g
Calcium 100mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

In Thailand, this dish is known as "Weeping Tiger Beef," or "Crying Tiger Beef." There are various stories to back up the name, one that the chilies in the sauce made a tiger weep; the other is that a tiger cried when a hunter killed and took away his cow.

The recipe calls for sirloin or your favorite cut of beef which is marinated in a simple marinade, then quickly broiled to medium-rare and sliced up, leaving it extremely tender and full of flavor. It is then served with a delicious side sauce that simply pops with flavor (great with either salad or rice or both).

This version of the recipe is cooked in the oven, but if weather permits, you can grill the meat outside on your barbecue just like they do in Thailand. Enjoy!


  • 2 to 3 sirloin steaks (good quality)
  • For the Marinade:
  • 3 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • 2 tsp. sugar
  • 2 cloves garlic (minced)
  • 1/4 tsp. coriander (seed, ground)
  • 1/4 tsp. black pepper (ground)
  • For the Sauce:
  • 6 Tbsp. fish sauce
  • 5 Tbsp. lemon juice
  • 2 tsp. sugar
  • 1 to 2 chili peppers (bird's eye variety, dried, ground, OR 1 to 2 tsp. dried chili flakes)
  • 1/4 cup tomato (finely chopped)
  • 1 handful coriander (fresh leaves and stems, chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Stir marinade ingredients together and pour over the steaks. Turn the steaks several times to ensure they are covered with the marinade. Place in the refrigerator for 15 to 30 minutes.

  3. While steak is marinating, make the accompanying sauce. Place all sauce ingredients together in a bowl and stir. Taste-test for a balance of spicy, sour, and sweet. Add more fish sauce if you'd like it saltier, or more sugar if too sour for your taste. Set aside.

  4. Preheat oven to "broil" setting ("high" if you have a choice between high and low). Place oven rack on the second-to-highest rung.

  5. Take steak out of the refrigerator and place either on a broiling pan, or on a regular baking sheet (I used a cookie sheet lined with parchment paper).

  6. Broil steak approximately 3 to 5 minutes, then turn and boil another 3 to 5 minutes on the other side, depending on thickness. For this recipe, the steak should still be pink in the middle. The same goes if you are grilling instead of broiling.

  7. Remove steak from oven and slice as thinly as you can. Place on a plate together with the accompanying sauce and a little fresh coriander sprinkled over.

  8. Serve and enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.