In the heart of Thai cuisine lies a sauce so bold, it earned the name “Crying Tiger.” Legend has it that even the tiger shed a tear after tasting a perfectly grilled steak paired with this fiery, flavor-packed dipping sauce. Bursting with tangy lime, savory fish sauce, sweet palm sugar, and the nutty aroma of toasted rice powder, this traditional condiment turns any grilled meat into a showstopper. Whether you’re recreating a Thai night at home or simply craving something unforgettable to go with your BBQ, this Crying Tiger Steak Sauce will become your new obsession. Let it sit, let it mingle, and then let it blow your mind!

The Best “Crying Tiger” Steak Sauce Recipe

0.0 from 0 votes

Servings

cup

Prep time

minutes

Total time

minutes

A bold Thai dipping sauce made with fish sauce, lime, tamarind, chili, and toasted rice powder. Perfect for grilled steak and meats. Sweet, sour, spicy, and umami-packed—ready in minutes!

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Ingredients

2 tbsp Fish Sauce
2 tbsp Fresh Lime Juice
1 tbsp Fresh Orange Juice
1 tsp Tamarind Concentrate
1 tsp Palm Sugar (sub: Coconut Sugar)
2 Fresh Thai Red Chile Peppers (finely chopped)
1 tsp Ground Toasted Rice
1 tsp Dark Soy Sauce
1 tbsp Cilantro (finely chopped)
1 tbsp Green Onion (finely chopped)
1 tbsp Shallots (finely chopped)
1 tbsp Water (optional)

Directions

Combine all the ingredients in a large mixing bowl.
Mix well until everything is thoroughly blended.
Let the sauce rest for 5–10 minutes to allow the flavors to come together beautifully.
Enjoy as desired!

Notes

This recipe is enough to serve 2–3 people generously as a dipping sauce or drizzle for grilled steak.
Perfect not just for steak, but also grilled chicken, seafood, or roasted vegetables.
Adjust the heat by reducing or increasing the Thai chilies. Add more lime for and added punch. Prefer it thicker? Cut the water and boost the rice powder.
The sauce keeps well in the fridge in a sealed jar for up to 3–4 days. For longer storage, freeze in ice cube trays for up to 1 month and just defrost what you need!