THAI BEEF JERKY
LOVE how Thai beef jerky is chewy and crispy and pairs perfectly with an easy Thai chili dipping sauce full of flavors like lime, shallots, cilantro, roasted rice powder and spicy Thai chili flakes!
Provided by Sherri Pengjad
Time 1h40m
Number Of Ingredients 15
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 RECIPE - (3.9/5)
Provided by á-114543
Number Of Ingredients 6
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 SPICED BEEF JERKY
Finally an easy to make Thai Spiced beef jerky that will knock your socks off with flavor. The first time I made this recipe it was too bold with flavor. So, another round and cutting the ingredients in half made it come out just perfect.
Provided by Will
Categories Snack
Time 6h
Number Of Ingredients 8
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.
Nutrition Facts : Calories 177 kcal, Carbohydrate 1 g, Protein 24 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 70 mg, Sodium 650 mg, Sugar 1 g, ServingSize 1 serving
THAI BEEF
A delicious marinade for flank steak blending the flavors of crushed coriander seed, lime juice, and soy sauce. This marinade can be used well with other meats as well. Serve over rice or shredded Chinese cabbage and red pepper slices.
Provided by BadLittleChef
Categories World Cuisine Recipes Asian
Time 1h40m
Yield 6
Number Of Ingredients 7
Steps:
- Place flank steak in the freezer for 20 minutes.
- Whisk coriander, brown sugar, soy sauce, lime juice, garlic, and ground ginger together in a bowl until marinade is well combined.
- Remove steak from freezer and slice thinly across the grain. Place steak in a large bowl, pour marinade over steak, and toss to coat. Cover bowl and marinate at room temperature for 1 hour.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line bottom of a broiler pan with foil.
- Lay steak slices in a single layer on the rack of the prepared broiler pan.
- Cook in the preheated broiler, brushing occasionally with marinade, until steak reaches desired doneness, 1 to 2 minutes for medium rare.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 20.4 g, Cholesterol 25.2 mg, Fat 4.9 g, Fiber 0.8 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 633.5 mg, Sugar 18 g
THAI BEEF JERKY (NUA SAWAN)
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
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
Make and share this Thai Beef Jerky recipe from Food.com.
Provided by Lori 13
Categories Lunch/Snacks
Time P2DT10m
Yield 10-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 118.5, Fat 6.7, SaturatedFat 2.6, Cholesterol 29, Sodium 466.4, Carbohydrate 4.3, Fiber 0.2, Sugar 3.8, Protein 9.9
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