Recipe

Thai Beef Jerky (nua Sawan) Recipe

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Ingredients

Directions

Step #1 Slice beef across the grain 2"X 3" in size & 1/4" thick.
Step #2 Roast coriander & cumin seeds in a fry pan over low heat/flame until fragrant, cool, & grind coarsely in a mortar or a spice grinder.
Step #3 Combine beef & the rest of the ingredients & marinade 1 hr.
Step #4 Place beef pieces on a cake rack sprayed with Pam & put the rack in a foil wrap lined cookie sheet large enough to catch any liquid dripping from the beef.
Step #5 Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch & no liquid seep out when pressed (between 6-12 hrs depending on the oven).
Step #6 Over medium-low heat, heat the oil in a flat-bottomed fry pan & drop the beef in 5-6 pieces at a time.
Step #7 Fry until crispy on the outside & around the edges.
Step #8 Drain on a cake rack over paper towels.
Step #9 Keeps up to 1 week in an airtight container at about room temp.
Step #10 Serve alone or with cooked sticky rice.
Step #11 NOTE: Tenderize beef lightly with a mallet if using other cuts of beef.
Step #12 Be sure to drain the oil well.
Step #13 Any excess may become rancid.
Step #14 Cool completely before storing.
Enjoy the Thai Beef Jerky (Nua Sawan) recipe