Thai Beef Jerky (Nua Sawan) |
|
 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 1 |
|
I love Thai beef jerky. It's great with rice and plum sauce. I found this recipe online and decided to share it with everyone. Enjoy! Ingredients:
2 1/2 lbs top sirloin steaks or 2 1/2 lbs top round roast |
3 teaspoons coriander seeds |
1 teaspoon cumin seed |
1 1/2 teaspoons sugar |
4 teaspoons light soy sauce |
1 1/2 cups oil |
Directions:
1. Slice beef across the grain 2 X 3 in size and 1/4 thick.
2. 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.
3. Combine beef and the rest of the ingredients and marinade 1 hour.
4. 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.
5. 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).
6. 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.
7. Drain on a cake rack over paper towels.
8. Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice.
9. 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.
|
|