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Tiger’s tears

(Sier lorng hai)


15 mins

Super Easy

I will explain why we call this dish Tiger’s Tears. You know when you grill beef on a barbecue and the fat or water drips on to the charcoal and makes a hissing sound? Well, the drops of water represent the tears and the hissing represents the tiger. My dad is absolutely crazy about grilled beef and this is his recipe. It goes so well with Thai whisky.


Tiger Tears beef slices on a wooden board with dipping sauce


  • 1 teaspoon soy sauce

  • 1 coriander root, finely chopped

  • 1 teaspoon ground white pepper

  • 1 teaspoon oyster sauce

  • 200g (1lb) beef steak

  • For the dipping sauce

  • 2 tablespoons nam pla (Thai fish sauce)

  • 3 tablespoons lime juice

  • 1 small shallot, finely chopped

  • 1 teaspoon roasted rice (available from Asian supermarkets or see page 13)

  • 1 teaspoon chili powder

  • 1 teaspoon finely chopped fresh coriander leaves


  1. Mix the soy sauce, coriander root, pepper and oyster sauce in a bowl. Add the beef and mix well. Marinate in the refrigerator for 1 hour.
  2. Meanwhile, put all the ingredients for the dipping sauce into a bowl and mix well. Transfer to a serving bowl.
  3. Preheat a griddle pan until very hot. Add the beef and grill for about 2–3 minutes, turning once, until cooked to your liking. Slice and serve the beef with the dipping sauce.


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