Thai Beef Jerky Nua Sawan Recipes

THAI BEEF JERKY (NUA SAWAN)

Thai Beef Jerky (Nua Sawan) image

Make and share this Thai Beef Jerky (Nua Sawan) recipe from Food.com.

Provided by Iron Woman

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 teaspoon cumin seed
2 tablespoons coriander seeds
1 teaspoon thai white peppercorns
5 tablespoons palm sugar or 5 tablespoons light brown sugar
1 cup soy sauce
1 lb boneless top sirloin steak, sliced paper-thin

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.

Nutrition Facts : Calories 322, Fat 17.7, SaturatedFat 6.8, Cholesterol 74, Sodium 2735.3, Carbohydrate 14.2, Fiber 1.1, Sugar 11.3, Protein 26.6

THAI BEEF JERKY (NUA SAWAN)

Thai Beef Jerky (Nua Sawan) image

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!

Provided by Iron Woman

Categories Very Low Carbs

Time 6h20m

Yield 1 serving(s)

Number Of Ingredients 6

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

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.

Nutrition Facts : Calories 2953.5, Fat 328.4, SaturatedFat 42.4, Sodium 1352.7, Carbohydrate 11.5, Fiber 2.7, Sugar 6.7, Protein 3.6

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