Easy Thai Tiger Cry (Spicy Thai Beef Salad)

Easy Thai Tiger Cry (Spicy Thai Beef Salad)

I love making our Tiger Cry recipe, not only is it easy to make, but it comes out delicious every time, it’s a no fail dish. In general, this dish has a variety of names attached to it, at our local Asian restaurant, they call it Tiger Tear, but we have also heard it called “Tiger Cry” and “Weeping Tiger”. We prefer to call it Tiger Cry, It’s originally served on a bed of lettuce, but I prefer to serve it on it’s own, with a side of sushi rice, or couscous. It’s your call on how you would like to serve it and if you would like to call it “Tiger Tear”, “Tiger Cry” or “Weeping Tiger”. I’m guessing the names come from the heat of the dish, I prefer to add only a tad bit of chili seeds, but if you like it very spicy, go ahead and add as many chili seeds as you would like.

Tiger Cry is a fairly easy dish to make and it’s easy on the wallet.

The beauty of this dish is that not too many ingredients are required to make it, which is always a plus. What will end up costing the most when making Tiger Cry is the beef, I love using flat iron steak, we tried skirt steak once, but it came out too chewy. I must say that I liked this dish the most using pork, instead of the traditional beef, and the pork was much cheaper. When we used pork, we used Pork Shoulder Roast with the bone in, we sliced it thinly and added lime use from one lime to the marinade to tenderize the meat. When we use beef, we don’t add lime to the marinade. You can’t go wrong either way, if you decide to use pork or beef, this dish comes out perfect. Below is a quick image of the ingredients for Tiger Cry and the finished plate. I added a small amount of scallions to the finished product for color, but you don’t have to add them as a garnish if you don’t want to, adding them to the dressing only is all you really need. Enjoy!




  • Marinade:
  • 2 tbsp. Soy Sauce
  • 2 tsp. Sugar
  • 1 Red Onion, thinly sliced into long pieces
  • 1 Clove Garlic, minced
  • 2 pounds of Flat Iron (or pork shoulrder), thinly sliced into long pieces
  • Note: If using Pork, add the juice of one lime to the marinade)
  • Dressing:
  • Juice of 2 Limes
  • Half a bunch of Green Onions, finely sliced
  • 2 Jalapenos, finely sliced (amount of seeds are optional)
  • For Cooking:
  • Sea Salt to taste
  • 1 tbsp. Oil (we use olive oil)
  • Instructions

    1. Stir the marinade ingredients together and pour over the meat. Mix well to ensure the meat is covered with the marinade. Place in the refrigerator for an hour.
    2. While your meat is marinating, prepare the dressing, place all the sauce ingredients together in a bowl and stir. Depending on your taste, you can decide how many jalapenos seeds you would like. Set the sauce aside.
    3. Once the meat is done marinating, place the olive oil into a pan and set at medium heat. If the pan is large enough, you can cook your meat at once. If not, like us, we cook half the meat with the marinade at a time. As the meat cooks, add sea salt. About 5 minutes before the meat is done cooking, add half the dressing into the pan and finish cooking. Enjoy!