Thai Beef Jerky Recipe 395

THAI BEEF JERKY

Steps:

• Cut the beef into strips about 4 inches long and 1/2 in wide.
• Place the meat on a large baking sheet, making sure the pieces are spread out and not on top of each other.
• If you want to dry the beef Thai-style, lay the baking sheet outside in direct sun for about 15-40 minutes or so, depending on how hot it is outside and how much sun you have. Dry one side until dry to the touch, and flip it until the other side is dry to the touch.
• Since we live in an apartment with no direct sun, we can't do that! We dehydrate the beef in the oven. For the oven method, place the baking sheet in the oven. Put your oven on its lowest setting, for me it's 220 degrees. But I prop the oven door open a few inches to help lower the temperature even more since really it should dehydrate at around 120 degrees.
• Let the beef dry out for about 25 minutes, and then flip it over to the other side for about 25 minutes or so.
• Once it feels dry-ish, soft and elastic, it will still have some moisture which is fine, take out the beef and marinate the strips in garlic, pepper, coriander, fish sauce, soy sauce and sugar for about 20 minutes.
• Fill a wok or deep pan with about 3 inches of vegetable oil or whatever frying oil you prefer.
• Warm the oil over medium high heat until it starts to bubble if you drop in a bit of beef.
• Fry the beef in small batches, stirring it constantly for about a minute until it starts to turn a deep brown, as shown in the pics.
• Use a wire mesh strainer, or slotted spoon to place the beef on a baking sheet with paper towels.
• To make the dried chili dipping sauce, add all the ingredients to a small bowl. Taste until it reaches your desired flavor profile. I like it more sour and spicy tasting, but if you like it more salty or sweet, go for it. Store in the fridge and use within three days.
• Serve the Thai beef jerky as an appetizer with the dipping sauce, or have it alongside sticky rice with other yummy Thai dishes.

THAI BEEF JERKY

Steps:

• Prepare beef.
• Puree the lemongrass, chiles, sugar, nuoc nam and soy sauce.
• Coat meat all over with mix.
• Place on sprayed racks over baking sheets.
• Let dry uncovered in refrigerator for 48 hours.
• Heat oven 400.
• Bake 10 minutes.
• Will keep at room temperature for 1 week in a sealed jar.

THAI BEEF JERKY (NUA SAWAN)

Steps:

• Put the cumin seeds in a 9-inch skillet and dry-roast over medium-high heat, sliding the skillet back and forth to ensure even roasting until the seeds are fragrant, about 45 seconds. Remove to a plate to cool.
• Add the coriander seeds and Thai peppercorns to the skillet and dry-roast for about a minute or less, until they exude a pleasing aroma.
• Transfer to the plate with the roasted cumin seeds.
• Cool the seeds, before they grind in an electric spice or coffee grinder.
• Transfer the ground spices to a large shallow pan and add the palm sugar and soy.
• Add the beef, stir well to coat thoroughly, cover, and marinate overnight in the refrigerator.
• Put the marinated steak on wire cooling racks and dry in the sun for a day, turning occasionally to ensure even drying.
• Alternatively, dry the marinated steak in a 150 degree F oven for at least 8 hours, until they are dry and leathery.
• Store in the refrigerator.
• To serve, shred and deep-fry in hot oil until crispy.

THAI BEEF JERKY RECIPE - (3.9/5)

Steps:

• Mix all ingredients together and marinate for 15 to 20 minutes. Spread meat out on a sheet pan and cook "low and slow" until done. Deep fry if desired.

THAI BEEF JERKY (NUA SAWAN)

Steps:

• Slice beef across the grain 2"X 3" in size and 1/4" thick.
• Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder.
• Combine beef and the rest of the ingredients and marinade 1 hour.
• Place beef pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef.
• Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven).
• Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time. Fry until crispy on the outside and around the edges.
• Drain on a cake rack over paper towels.
• Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice.
• NOTE: Tenderize beef lightly with a mallet if using other cuts of beef. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing.