Thai-style Crying Beef (Seua Rong Hai)
Heat Scale: 
Cuisine: Um, Thai
Although any cut of beef will work for this recipe, boneless rib eye, flank steak or New York strip are suggested. I prefer flank or skirt steaks.
  • 2 rib eye steaks, about 1½-inches thick (about 12 ounces each) or one flank steak
  • 2 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon dark brown sugar
  • 1 tablespoon vegetable oil
  1. Mix the soy sauce, oyster sauce, brown sugar and vegetable oil in a medium mixing bowl. Coat the steaks with the mixture and marinate for at least one hour.
  2. Grill the steaks, turning frequently, until the desired doneness is reached (I think medium-rare is the best – the meat should be about 125 degrees F. on an instant read thermometer).
  3. Remove the steaks from the cooking grate and let the beef rest for five minutes. Bias-slice the steaks across the grain into thin slices.
Recipe by Burn Blog at