Why is it called crying tiger beef?

Some say that the original recipe (which came from northeastern Thailand) was made with cuts of beef that were so tough that it was difficult for tigers to even chew and eat it, making them cry .

How do you say "crying tiger" in Thai?

Crying tiger ( Sua Rong Hai : เสือร้องไห้) is an Isaan beer snack that is famous though out Thailand and now worldwide. The dish is sliced grilled beef served alongside dried chilli, tamarind dipping sauce (Nam jim jeaw) and sticky rice.

Why can't you eat tiger meat?

Public health concern The Wisconsin Department of Health Services has urged against consuming tiger meat for risk of contracting E. coli and Salmonella . The United States Department of Agriculture suggests cooking the ground beef used in tiger meat to 160°F to eliminate the possibility of foodborne illness.

What is another name for crying tiger?

Suea rong hai , also known as crying tiger, is originally from northeastern Thailand. This fiery dish is prepared with grilled meat, usually water buffalo or sometimes beef brisket or ribeye, served with sticky rice and crisp green vegetables on the side, completed with a dipping sauce called nam jim jaew.

What does Mai Chai mean in Thai?

You simply respond with “chai” (yes) or “mai chai” (no — which may lead to an impromptu meal ).

Where is crying tiger from?

The dish originated from the rural northeastern part of Thailand (E-Sarn) and later became very popular all over the country. There are several legends of how the dish got its name. One legend said a hungry tiger came out of the jungle and stole one of the villagers' cow.

What does chai mai mean?

"Chai mai" closest meaning in English is " right??? " "Chai mai" used to ask a question that confirms someone's thinking or understanding ,like you think it "yeah maybe it is right "

What cut of meat is tiger meat?

The name's a bit misleading, but tiger meat isn't made with tiger. It's just ground beef ... raw. Tiger meat is similar to steak tartare, which originated among Germans and Russians.

What animal is Mongolian beef?

Forbearers of modern Mongolian cattle are known as Asian wild cattle or Turano-Mongolian cattle (Bos turano mongolicus). This breed was predominantly native to Mongolia and northern China.

How do you pronounce Suea Rong Hai?

Sua rong hai (Thai: เสือร้องไห้, pronounced [ sɯ̌a̯ rɔ́ːŋ hâːj ], Lao: ເສືອຮ້ອງໄຫ້, pronounced [sɯ̌a̯ hɔ́ːŋ hâːj]) is a Lao and Northeastern Thai local food cooked from brisket of beef, flavored with spices, grilled rare, sliced into small pieces, and served with sticky rice and other dishes.

Despite its name, the dish has nothing to do with Mongolian cuisine. Mongolian beef is among the meat dishes developed in Taiwan where Mongolian barbecue restaurants first appeared . Thus, none of the ingredients or the preparation methods are drawn from traditional Mongolian cuisine but rather from Chinese cuisine.

Crying Tiger Lamb Recipe | Marion's Kitchen (2024)

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My spin on the Thai classic dish will make all your grilling dreams come true. So long as said dreams involve drenched-in-flavour, so-soft-it-melts-in-your-mouth and faff-free lamb, that is. Which all good dreams should, always. Serve this one family style with fresh lettuce, herbs and shoots, then wrap and roll, my friend.

In collaboration with Australian Lamb

Crying Tiger Lamb

PREP TIME

5 minutes

COOK TIME

20 minutes

SERVES

Ingredients

1 tbsp oyster sauce

1 tbsp fish sauce

4 x 150g (5 oz) lamb steaks

vegetable oil, for brushing

fresh lettuce leaves, to serve

fresh mint, to serve

trimmed green beans, to serve

snow pea shoots (optional), to serve

Spicy dipping sauce (nahm jim jaew)

2 tsp raw glutinous rice (also known as sticky rice)

1 tbsp tamarind concentrate

3 tbsp fish sauce

1 tbsp brown sugar

1 tbsp Thai chilli powder

1 tbsp lime juice

1 small red shallot, sliced into fine wedges

2 tsp finely chopped coriander (cilantro)

Steps

Preheat the oven to 180°C (350°F).
Place the lamb steaks in a shallow dish and pour over the oyster sauce and fish sauce. Use your fingers to massage the marinade all over the steak pieces, then set aside to marinate while you prepare the remaining ingredients.
For the spicy dipping sauce, toast the rice in a dry frying pan over high heat for around 2-3 minutes or until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, sugar, chilli powder, lime juice, shallot and coriander. Add in the toasted rice powder and mix until well combined. Transfer to a small serving bowl and set aside until ready to serve.
Heat a large heavy-based, ovenproof frying pan over high heat. Brush with oil. When hot, add the lamb steaks and cook one side for 2 minutes until you get a nice charred colour. Flip the steaks and cook for a further 2 minutes on the other side until golden. Now transfer the pan to the oven and cook for 4–5 minutes (for medium rare –my steaks were roughly 3cm/just over 1” thick) or until cooked to your liking. Transfer to a cutting board and allow to rest for 5 minutes.
Slice the lamb steaks on the diagonal and then transfer to a large platter or board along with the fresh lettuce leaves, mint, beans, snow pea shoots (if using) and the spicy dipping sauce. Serve family-style.

We have collaborated with Australian Lamb to produce this content and may get compensation from content or collect a share of sales from links, if you decide to shop from them. This helps support our content creation. I only partner with companies and products that I’d happily recommend to my audience.

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Crying Tiger Lamb Recipe | Marion's Kitchen (16)

Crying Tiger Lamb Recipe | Marion's Kitchen (17)

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September 25, 2023

Perfection! 🙏🏻

Love watching Marion because she is an amazing lady, personality plus, and amazing Chef.👩‍🍳 Love her recipes.Perfection in her presentation.

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Crying Tiger Lamb

My spin on the Thai classic dish will make all your grilling dreams come true. So long as said dreams involve drenched-in-flavour, so-soft-it-melts-in-your-mouth and faff-free lamb, that is. Which all good dreams should, always. Serve this one family style with fresh lettuce, herbs and shoots, then wrap and roll, my friend.
PREP TIME	5 minutes
COOK TIME	20 minutes
SERVES	4

Ingredients

1 tbsp oyster sauce

1 tbsp fish sauce

4 x 150g (5 oz) lamb steaks

vegetable oil, for brushing

fresh lettuce leaves, to serve

fresh mint, to serve

trimmed green beans, to serve

snow pea shoots (optional), to serve

Spicy dipping sauce (nahm jim jaew)

2 tsp raw glutinous rice (also known as sticky rice)

1 tbsp tamarind concentrate

3 tbsp fish sauce

1 tbsp brown sugar

1 tbsp Thai chilli powder

1 tbsp lime juice

1 small red shallot, sliced into fine wedges

2 tsp finely chopped coriander (cilantro)

Steps

Preheat the oven to 180°C (350°F).
Place the lamb steaks in a shallow dish and pour over the oyster sauce and fish sauce. Use your fingers to massage the marinade all over the steak pieces, then set aside to marinate while you prepare the remaining ingredients.
For the spicy dipping sauce, toast the rice in a dry frying pan over high heat for around 2-3 minutes or until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, sugar, chilli powder, lime juice, shallot and coriander. Add in the toasted rice powder and mix until well combined. Transfer to a small serving bowl and set aside until ready to serve.
Heat a large heavy-based, ovenproof frying pan over high heat. Brush with oil. When hot, add the lamb steaks and cook one side for 2 minutes until you get a nice charred colour. Flip the steaks and cook for a further 2 minutes on the other side until golden. Now transfer the pan to the oven and cook for 4–5 minutes (for medium rare –my steaks were roughly 3cm/just over 1” thick) or until cooked to your liking. Transfer to a cutting board and allow to rest for 5 minutes.
Slice the lamb steaks on the diagonal and then transfer to a large platter or board along with the fresh lettuce leaves, mint, beans, snow pea shoots (if using) and the spicy dipping sauce. Serve family-style.

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Crying Tiger Lamb Recipe | Marion's Kitchen (2024)

Crying Tiger Lamb

What our customers say

Perfection! 🙏🏻

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Crying Tiger Lamb

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