Prep 20 mins
Cook 6 hrs
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!
- 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
- 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.