Crying Tiger Beef Noodle Salad
Crying Tiger Beef Noodle Salad features smoky grilled flank steak sliced over tender rice noodles with crisp vegetables and fresh herbs, all dressed in a bold Thai-inspired sauce of lime, fish sauce, chili, and toasted rice powder. Ready in about 35 minutes, it’s vibrant, spicy, and unforgettable.
Servings: 4 servings
Calories: 520kcal
Cost: 3
Equipment
- grill or grill pan
- large mixing bowl
- skillet for toasting rice
- spice grinder or mortar and pestle
- instant-read thermometer
Ingredients
- 1.5 lbs flank steak or skirt steak
- 2 tbsp oyster sauce
- 1 tbsp soy sauce or tamari
- 1 tbsp fish sauce (for marinade)
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tsp black pepper
- 2 cloves garlic, minced
- 3 tbsp fish sauce (for sauce)
- 3 tbsp fresh lime juice
- 1 tbsp tamarind paste
- 2 tsp palm sugar or brown sugar
- 1 1/2 tsp dried chili flakes
- 1 tbsp toasted rice powder
- 2 whole shallots, thinly sliced
- 1 tbsp fresh cilantro, chopped (for sauce)
- 8 oz medium rice noodles
- 1 tsp toasted sesame oil
- 1 cup red cabbage, shredded
- 1 medium carrot, julienned
- 1 whole English cucumber, sliced
- 1 cup bean sprouts
- 4 whole radishes, thinly sliced
- 3 whole green onions, sliced
- 1 cup mixed fresh herbs (Thai basil, mint, cilantro)
- 1 tbsp toasted sesame seeds (optional)
Instructions
- Toast raw jasmine rice in a dry skillet until golden brown, then grind to a coarse powder to make toasted rice powder.
- Whisk oyster sauce, soy sauce, fish sauce, dark soy sauce, sugar, pepper, and garlic. Coat steak and marinate 20–30 minutes.
- Whisk fish sauce, lime juice, tamarind paste, sugar, chili flakes, toasted rice powder, shallots, and cilantro to make the dipping sauce. Adjust seasoning.
- Cook rice noodles according to package directions. Drain, rinse under cold water, and toss with sesame oil.
- Preheat grill to high heat. Grill steak 3–5 minutes per side until medium-rare (130–135°F). Rest 5–7 minutes.
- Slice beef thinly against the grain.
- Toss noodles with cabbage, carrot, cucumber, bean sprouts, radishes, and green onions. Add half the sauce and toss to coat.
- Top with sliced beef, fresh herbs, sesame seeds, and additional sauce. Serve immediately with lime wedges.
Notes
Grill beef to medium-rare (130–135°F) and rest at least 5 minutes before slicing against the grain. Dress noodles just before serving to prevent sticking. Sauce should taste bold, tangy, spicy, and savory—adjust lime, fish sauce, and chili to balance.