In a mixing bowl, combine oyster sauce, fish sauce, grated garlic, and ginger, then whisk until smooth. Coat the beef steak thoroughly with this marinade. Allow it to marinate for at least 30 minutes at room temperature, or refrigerate for up to 24 hours.

In a dry skillet over medium heat, add glutinous rice, shaking regularly to prevent burning. Toast until golden brown, approximately 5-7 minutes. Once toasted, remove from heat and grind into a coarse powder.

In a mixing bowl, combine fish sauce, lime juice, tamarind paste, evaporated cane sugar, and chili flakes. Add chopped cilantro, scallion, and toasted rice powder. Stir until the sugar dissolves.

Preheat a grill pan or cast-iron skillet over medium-high heat. Place the marinated beef on the grill and cook for about 4-5 minutes on one side, then flip for another 4-5 minutes for medium-rare.

Once cooked, transfer beef to a cutting board and let it rest for 10 minutes. Slice against the grain as thinly as possible.

Arrange sliced Crying Tiger Beef on a platter, serving alongside the vibrant Nam Jim Jaew sauce and optional fresh vegetables.