Thai crying tiger steak with sticky rice and jaew dip
Charred, juicy sliced steak with a hot, sour, salty dipping sauce. A Thai grill classic that works on a BBQ or in a pan.
- Time35 min
- LevelMedium
- Costabout £4.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rinse the rice, then soak it in cold water for 30 minutes. Drain and steam over simmering water for 20 minutes until chewy and tender.
20 min - 2
Rub the steaks with the tamari and oil. Leave at room temperature while the rice cooks.
- 3
Mix the fish sauce, lime juice, sugar, chilli flakes and rice powder. Stir in the shallots and coriander to make the jaew dip.
- 4
Heat a griddle pan or BBQ until very hot. Cook the steaks for 3 minutes each side for medium, longer if you like.
6 min - 5
Rest the steaks for 5 minutes, then slice across the grain. Serve with the rice, cucumber and the dip on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.