Crying Tiger Beef 

Ingredients:

For the Beef:

1 tablespoon oyster sauce
1 teaspoon fish sauce
8 grams garlic, grated
8 grams ginger, grated
400 grams beef steak (no more than 1-inch thick)
White pepper, to taste
For the Nam Jim Jaew (Dipping Sauce):

12 grams glutinous rice
3 tablespoons fish sauce
2 tablespoons lime juice
1 tablespoon tamarind paste
1 tablespoon evaporated cane sugar
2 teaspoons chili flakes
10 grams cilantro (or mint), chopped
10 grams scallion, chopped
16 grams shallot (optional, minced)
Instructions:

Marinate the Beef:
In a bowl, mix together the oyster sauce, fish sauce, grated garlic, grated ginger, and white pepper. Add the beef steak and coat it well. Let it marinate for at least 30 minutes (or up to a few hours in the refrigerator for more flavor).
Prepare the Nam Jim Jaew:
In a dry skillet, toast the glutinous rice over medium heat until golden brown. Let it cool, then grind it into a coarse powder using a mortar and pestle or spice grinder.
In a bowl, combine the fish sauce, lime juice, tamarind paste, evaporated cane sugar, chili flakes, chopped cilantro (or mint), chopped scallion, and minced shallot (if using). Stir in the ground glutinous rice and mix well. Adjust seasoning to taste.
Cook the Beef:
Preheat a grill or skillet over high heat. Cook the marinated beef for about 3-4 minutes on each side for medium-rare, or until your desired doneness is reached. Remove from heat and let it rest for a few minutes.
Slice and Serve:
Slice the beef against the grain into thin strips. Serve with the Nam Jim Jaew dipping sauce on the side.