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Crying Tiger Beef (Whole30, Paleo)

A Whole30 and Paleo take on the traditional Thai Crying Tiger Beef.

Course Main Dish
Cuisine Thai
Keyword asian food, lao food, paleo, thai food, whole30
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 people

Ingredients

Steak

Nam Jim Jeaw (Spicy Dipping Sauce)

  • 1 1/2 tbsp finely sliced shallots
  • 2 green onions finely sliced
  • 2 tsp finely chopped cilantro
  • 1 1/2 tbsp fish sauce
  • 1 tbsp lime juice
  • 1 tbsp tamarind concentrate *
  • 1 ½ tbsp 100% apple juice or ½ tbsp sugar
  • 1 tbsp red pepper chili flakes more if you want it spicier
  • 2 tsp toasted cashew powder or toasted rice powder if not doing Whole30 or Paleo

Toasted Cashew Powder

  • 1/4 cup raw cashews

Instructions

Steak

  1. Marinate the steak in fish sauce, coconut aminos, and black pepper for 15-20 minutes.

  2. Preheat a cast iron skillet or grill over medium-high heat with avocado oil.

  3. Place steak into skillet and cook for 5-7 minutes per side or longer if you want your steak more on the well-done side. This will get you medium to medium rare depending on thickness of steak.

  4. Let the steak rest for at 10 minutes before slicing into thin pieces. Serve with dipping sauce and fresh vegetables.

Nam Jim Jeaw (Spicy Dipping Sauce)

  1. Mix all of the ingredients but the toasted cashew powder together.

  2. Taste to see if you want it spicier or more sour. Adjust to your preference.

  3. Add the toasted cashew powder right before serving.

Toasted Cashew Powder

  1. Toast the cashew in a skillet over medium heat until golden brown and fragrant. It will be about 10-15 minutes.

  2. Place the cashews in a mortar and grind until it's a fine powder with a pestle. You can also grind it in a food processor.

Recipe Notes

*If you can only find tamarind paste, start with 1 tsp of the paste and adjust to your preference. Tamarind paste is more concentrated than the tamarind concentrate/juice.