Suea Rong Hai
Suea Rong Hai is a Thai grilled steak dish with a charred exterior, juicy rosy center, and a vivid dipping sauce that balances salty fish sauce, bright lime, fresh herbs, and fierce chili heat. Thin slices of beef dipped into nutty, aromatic nam jim jaew make an intensely savory, fresh, and satisfying keto-friendly meal.
Ingredients
Beef and seasoning
- 400 gbeef sirloin steak, about 2.5 cm thick
- 15 mlfish sauce
- 10 mlneutral oil
- 2 gground black pepper
Nam jim jaew
- 30 mlfish sauce
- 30 mllime juice
- 40 gshallot, finely sliced
- 8 ggarlic, finely minced
- 6 gbird's eye chilies, finely sliced
- 15 gcilantro leaves and tender stems, finely chopped
- 8 gtoasted rice powder
- 4 gerythritol
To serve
- 120 gcucumber, sliced
- 2 wedgeslime wedges
Instructions
- 1
Pat the steak dry. Rub all over with the fish sauce, neutral oil, and black pepper. Let it stand at room temperature while you prepare the dipping sauce and preheat a grill pan, heavy skillet, or outdoor grill over high heat. A very hot cooking surface is key for the smoky crust typical of this dish.
- 2
Make the nam jim jaew by stirring together the fish sauce, lime juice, shallot, garlic, bird's eye chilies, cilantro, toasted rice powder, and erythritol in a small bowl. Let it sit for a few minutes so the shallot softens slightly and the toasted rice powder thickens the sauce. Taste: it should be sharp, salty, hot, and lightly sweet.
- 3
Grill or sear the steak over high heat for 3-4 minutes on the first side, then 2-4 minutes on the second side for medium-rare, depending on thickness. Turn only once if possible. The surface should be well browned with a few charred spots, while the center stays juicy. For accuracy, aim for an internal temperature of 52-54°C before resting.
- 4
Transfer the steak to a board and rest for 5 minutes. Resting keeps the juices in the meat and prevents the slices from flooding the board.
- 5
Slice the steak thinly across the grain for tenderness. Arrange on a plate with the cucumber and lime wedges, and serve immediately with the nam jim jaew for dipping.
Nutrition per serving
Notes
- •If you cannot buy toasted rice powder, toast 1 tablespoon raw sticky rice or jasmine rice in a dry pan until deep golden, then grind it finely; this adds the signature nutty aroma, though it contributes a small amount of carbs.
- •Sirloin is a good balance of flavor and tenderness, but ribeye or striploin also work well; choose a steak thick enough to char without overcooking.
- •For a more pronounced smoky flavor indoors, use a cast-iron pan heated until just smoking.
- •This dish is naturally very low in carbs; the tiny amount of erythritol rounds out the sauce without affecting keto suitability.
Background
Suea Rong Hai, meaning "crying tiger," is a famous Thai grilled beef dish commonly associated with northeastern Thai and Lao-influenced eating styles. It is traditionally served with nam jim jaew, a punchy dipping sauce built on fish sauce, lime, chili, herbs, and toasted rice powder. The playful name has several folk explanations, but the dish is best known for its bold, smoky, fiery character.
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