Thai Beef Jerky Recipe 395 Recipes

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 SPICED BEEF JERKY

Steps:

• Trim all visible fat from the beef and place in freezer for an hour or two to partially freeze.
• While the meat is in the freezer, combine the basil leaves, cilantro, garlic, chili garlic sauce, fish sauce, and cold water in a blender and blend well.
• Remove the meat from the freezer and slice ¼" strips with the grain. Cut against the grain for an easier chew. If sliced with the grain, tenderize with a meat mallet if you want a softer chew. Or skip the freezing phase and use a Jerky Slicer for even sliced strips.
• Add sliced beef to the mixture in a ziplock bag or bowl and marinate for 8-24 hours in the refrigerator.
• After the meat has finished marinating, remove from refrigerator and strain excess marinade.
• Pat dry the strips with paper towels and wipe off excess ingredients on the strips for a milder taste.
• Dry with your favorite jerky making method. I used my dehydrator and dried for 5 hours at 160 degrees.
• The jerky is finished when it bends and cracks, but does not break in half.

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.

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 STYLE RED CURRY BEEF JERKY

Steps:

• Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain.
• Seed the chilli if desired (I left seeds in place) and then chop along with galangal.
• Place all ingredients except beef in a food processor and process until a rough paste.
• Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6").
• Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time.
• Put on a plate or shallow dish, cover with plastic wrap and leave overnight.
• Place foil on a lower rack in the oven to catch fat / marinade.
• Put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack.
• Cook for 6-8 hours at 70°C (160°F) with the oven door ajar until dried to desired taste.
• The door only has to been open a little to let out steam so just pry open a little with a fork or similar.

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.