They say a good steak dinner can make you cry, and my Weeping Tiger Thai Beef Kebabs holds true these sentiments. I advise having a napkin nearby to dab your eyes (and mouth) after the emotional feelings this sirloin steak dish evokes with its mouth-watering, meaty flavor and smoky, subtle sweet-heat. 

This easy international beef recipe was originally created for my friends at Beef Loving Texans. It’s protein-packed and brings an international flair to your Paleo, Keto or otherwise lower-carb diet. Read on to get this easy beef kebab recipe for the grill.

 According to legend of “Weeping Tiger Beef,” the steak recipe earned its name due to the hot chilies that could render a fierce tiger to tears. Instead of using those full-flame chilies found in much of Thai cuisine (which can also be hard to source at a conventional grocery store), I’ve substituted dried red chili flakes in the marinade and threaded the skewers with milder red bell peppers. The beef kebob recipe is still subtly spicy, but more family-friendly and not head-exploding hot – plus, the meaty steak remains the flavor focus (as you can see, I’m head over heels about it)! However, if you like more heat, just double up the dried red chilis in the beef kebob marinade to feel the burn.

We’ve been having a mild winter in Austin, and a freakishly warm February day this past week (91 degrees!) got me in this “lets grill beef kebabs” mood. Plus, I had worked up quite an appetite from running around and handstanding all over a downtown park. However, if it’s not warm enough for you to grill outdoors yet, this Thai beef kebab recipe is easily adaptable to an indoor electric grill, stovetop grill or grill pan (these links are to the actual ones I use).

The prep on this Thai kebob recipe is super easy, basically just cutting up a steak into chunks and plopping into a simple marinade for 15 to 30 minutes to add flavor. While this beef kebab recipe calls for top sirloin steak, other tender beef cuts may be used with equally delicious results like flat iron, strip or even tenderloin for a splurge.

While my Weeping Tiger Thai Beef Kebabs are grilling, I like to whip up a quick side dish like brown rice, quinoa or another whole grain and a colorful salad – my Thai Grapefruit Cucumber Salad is the perfect choice and beautiful way get some extra fruits and veggies on the table.

Do you grill year-round or just in the warm-weather months? Have you ever had weeping tiger steak? What is your favorite Thai dish? Handstand or headstand? Please share in the comments – XOXO, Jennifer

5 from 9 votes

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Weeping Tiger Thai Beef Kebabs

Prep Time

25 mins

Cook Time

15 mins

Total Time

40 mins

 

"Weeping Tiger" Thai Beef Kebabs are spicy-sweet, smoky recipe that's super simple to make with sirloin steak or another tender beef cut! Protein packed and suitable for Paleo, keto and low carb diets.

Servings: 4 servings

Ingredients

• 1 ½ pounds Top Sirloin Steak
• 1 large red bell pepper
• ¼ cup fish sauce found on Asian food aisle near soy sauce
• 2 tablespoons soy sauce or coconut aminos
• 2 tablespoons honey
• 1 tablespoon minced garlic from jar
• 1 teaspoon dried red pepper flakes or more for spicier!
• ½ teaspoon ground black pepper
• ½ teaspoon ground coriander
• ¼ cup chopped fresh cilantro

Instructions

1. Trim steaks into 1” to 1 ½” cubes.
2. Seed red bell pepper and cut into large chunks approximate 1-inch to ½” pieces. Set aside.
3. Make marinade by whisking together fish sauce, soy sauce, honey, red pepper, black pepper, corridor, and cilantro in large bowl.
4. Add steak cubes to marinade, gently stirring to coat. Cover and let sit in the refrigerator for 15 to 30 minutes to impart flavor. Stir up once, halfway through to redistribute marinade that may have settled to bottom of bowl.
5. Drain and discard marinade. Thread beef chunks on metal skewers, alternating with red bell pepper pieces. Prepare four skewers.
6. Lightly oil gas grill and heat to 400 F degrees.
7. Place kebabs on hot grill and cook for approximately 15 minutes, flipping once. Cooking time will vary depending on size of meat chunks and preference for doneness.