Go Back
Crying Tiger Beef Noodle Salad

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Notes

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)

Equipment

  • grill or grill pan
  • large mixing bowl
  • skillet for toasting rice
  • spice grinder or mortar and pestle
  • instant-read thermometer

Method
 

  1. Toast raw jasmine rice in a dry skillet until golden brown, then grind to a coarse powder to make toasted rice powder.
  2. Whisk oyster sauce, soy sauce, fish sauce, dark soy sauce, sugar, pepper, and garlic. Coat steak and marinate 20–30 minutes.
  3. Whisk fish sauce, lime juice, tamarind paste, sugar, chili flakes, toasted rice powder, shallots, and cilantro to make the dipping sauce. Adjust seasoning.
  4. Cook rice noodles according to package directions. Drain, rinse under cold water, and toss with sesame oil.
  5. Preheat grill to high heat. Grill steak 3–5 minutes per side until medium-rare (130–135°F). Rest 5–7 minutes.
  6. Slice beef thinly against the grain.
  7. Toss noodles with cabbage, carrot, cucumber, bean sprouts, radishes, and green onions. Add half the sauce and toss to coat.
  8. 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.