Crying Tiger Beef

Step 1

Pat the beef steak completely dry using paper towels, pressing firmly all over the surface until no moisture remains.

Step 2

Sprinkle salt and pepper evenly across both sides of the beef, rubbing it in with your fingers so it sticks.

Step 3

Mince the garlic until the pieces are smaller than a grain of rice—about the size of pencil-tip dots.

Step 4

Slice the red chili lengthwise down the middle, then slice it crosswise into thin rings about the thickness of a coin.

Step 5

Stir together the fish sauce, lime juice, minced garlic, and sliced chili in a small bowl until combined.

Step 6

Heat a 12-inch skillet or grill pan over high heat until it's very hot and a drop of water sizzles away instantly, about 2 minutes.

Step 7

Place the beef in the hot pan and leave it untouched for 3 minutes, resisting the urge to move it so a brown crust forms.

Step 8

Flip the beef once and cook the second side for 2 minutes for medium-rare, or 3 minutes for medium, without moving it.

Step 9

Transfer the beef to a cutting board and rest for 3 minutes—this keeps it juicy when you cut it.

Step 10

Slice the beef against the grain (perpendicular to the long lines of muscle) into 1/4-inch-thick strips.

Step 11

Arrange the sliced beef on a plate and place the bowl of dipping sauce on the side to spoon over each bite.