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!
- 1.5 lb milanese cut round steak
- 4 garlic cloves minced
- 1/4 tsp white pepper powder
- 1.5 tsp coriander seeds, coarsely cracked
- 2 tbsp fish sauce
- 2 tbsp thin soy sauce
- 1 tbsp brown sugar
- Vegetable oil for deep-frying
Dried chili dipping sauce
- 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.
You can dry the meat first, and freeze it for up to 2-3 months beforehand, and just thaw the meat and then marinate it before you fry like the recipe says.
You can also make the sauce in advance and keep it in the fridge for up to 3 days.