Prep 15 mins
Cook 8 hrs
I found a different Thai beef jerky recipe online so let me know what you think.
- 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
- 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.