Crying Tiger Beef

Easy Tiger! Wash your hands thoroughly after handling chillies, if you forget and rub your eyes then you’ll be crying!

Getting me to have steak without chips, mushrooms and onion rings is quite a challenge but it’s good to vary things up, particularly when you’re trying to shift some timber. Crying Tiger Beef from Pinch of Nom is a fancy name for a traditional Thai recipe using thin-cut steak and a tangy, spicy dressing made from coriander, tomatoes, chillies, spring onion, garlic, fish sauce and either lemon or lime juice. As the name would suggest, it certainly packs a punch!

I really enjoyed this having treated myself to some tasty frying steak from my local butcher. It’s worth paying a bit more for quality meat if you can afford to as supermarket steak tends to be shite. My only criticism of this dish is that I’m not entirely sure where it sits – is it a light lunch or an evening meal served with some rice? I opted for the former.

If you like this, then check out the very similar thai beef salad or chilli steak salad.

Recipe: Crying Tiger Beef

Calories: 362 per serving

Serves: 2

Book: Pinch of Nom – Everyday Light  

Prep time: Approx 20 mins

Cooking time: Approx 10 minutes


  • 2 extra-lean medallion steaks (about 170g each)
  • 2 tbsp reduced-salt soy sauce
  • 1 tbsp Worcestershire sauce or Henderson’s relish
  • Ground black pepper to taste
  • Low-calorie cooking spray

For the dressing:

  • 20g fresh coriander (stalks and leaves finely chopped)
  • 2 tomatoes (finely diced)
  • 1-2 red chillies (deseeded and finely chopped) or 1-2 tsp dried chilli flakes
  • 1 spring onion (trimmed and finely chopped)
  • 2 garlic cloves (peeled and minced)
  • 2 tbsp fish sauce
  • 2 tbsp lime juice or lemon juice
  • 2 tsp granulated sweetener

Cost per portion: Approx £2.62


Place the steaks in a bowl. Pour over the soy sauce and Worcestershire sauce, season with some black pepper and leave to marinate for a few minutes while you make your dressing.

Mix together all the dressing ingredients in a bowl.

Place a frying pan over a medium heat and spray with low-calorie cooking spray. Place the steaks in the pan and pour the marinade left in the bowl on top. Cook the steaks to your preference. The exact times will vary depending on the thickness of your steaks, but it will be around 2 minutes each side for rare, 3 minutes each side for medium and 4 minutes each side for well done.

You can check how well done the meat is by pressing the steak with your finger. When you press down, a rare steak will be quite spongy with little resistance, a medium steak will only have a little resistance and a well-done steak will be quite firm.

Once cooked, take the meat out of the pan and leave to rest for a few minutes before slicing and serving with the dressing.


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