How to Cook Thai Crying Tiger (Seua Hay Rong) – Asian BBQ Series

One of my favourites to order when I dine out at Thai restaurants, I had the opportunity to attempt making this myself using my Ziggy barbecue unit. This recipe is based on David Thompson’s “Thai Food”, and is part of my series of Asian BBQ Recipes. FYI because I’m a bit of a wimp with chilli, the heat level in the sauce that accompanies the dish has been toned down. Also, I’ve adjusted the grilling time in this recipe to reflect a slightly more well-done steak than what’s in my photos.


150g steak
3 Tbsps soya sauce
½ tsp pepper

Sauce –
3 Tbsps lime juice
2 Tbsps fish sauce
2 tsps sugar
½ tsp chilli flakes
1 Tbsp sliced onion
½ Tbsp sliced spring onion


  1. Marinate beef with soya sauce and pepper for one hour.
  2. Combine sauce ingredients and mix well.
  3. Grill beef on high heat for 10 minutes, then rest for 10 minutes.
  4. Slice and serve with chilli dip.

The Ziggy barbeque used in this series was sent to me courtesy of Ziegler and Brown. For more information about this and others in the range, visit 

For your chance to win one of two Ziggy Barbeques, Follow me on Twitch at – I’ll be drawing the winners at random once I hit 2000 Followers. The only other requirement is that the winner will need to nominate an Australian address for delivery, or be able to pick up the prize from an Australian outlet of Barbeques Galore.



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