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.

Nutrition · per serving

402kcal

42gProtein

5gCarbs

22gFat

1.2gFiber

2 servings

Ingredients

14 items

Beef and seasoning

beef sirloin steak, about 2.5 cm thick400 g

fish sauce15 ml

neutral oil10 ml

ground black pepper2 g

Nam jim jaew

fish sauce30 ml

lime juice30 ml

shallot, finely sliced40 g

garlic, finely minced8 g

bird's eye chilies, finely sliced6 g

cilantro leaves and tender stems, finely chopped15 g

toasted rice powder8 g

erythritol4 g

To serve

cucumber, sliced120 g

lime wedges2 wedges

Tips

•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.

Steps

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.
400 g beef sirloin steak, about 2.5 cm thick15 ml fish sauce10 ml neutral oil2 g ground black pepper
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.
30 ml fish sauce30 ml lime juice40 g shallot, finely sliced8 g garlic, finely minced6 g bird's eye chilies, finely sliced15 g cilantro leaves and tender stems, finely chopped8 g toasted rice powder4 g erythritol
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.
400 g beef sirloin steak, about 2.5 cm thick
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.
400 g beef sirloin steak, about 2.5 cm thick120 g cucumber, sliced2 wedges lime wedges

Origin & History

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.

thai beef keto grilled steak spicy low-carb

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Suea Rong Hai

Steps

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.

400 g beef sirloin steak, about 2.5 cm thick15 ml fish sauce10 ml neutral oil2 g ground black pepper

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.

30 ml fish sauce30 ml lime juice40 g shallot, finely sliced8 g garlic, finely minced6 g bird's eye chilies, finely sliced15 g cilantro leaves and tender stems, finely chopped8 g toasted rice powder4 g erythritol

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.

400 g beef sirloin steak, about 2.5 cm thick

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.

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.

400 g beef sirloin steak, about 2.5 cm thick120 g cucumber, sliced2 wedges lime wedges

Origin & History