Thai Beef Jerky (Nua Sawan)

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!

• Ready In: 6 hrs 20 mins
• Serves: 1

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

Directions

1. Slice beef across the grain 2"X 3" in size and 1/4" thick.
2. 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.
3. Combine beef and the rest of the ingredients and marinade 1 hour.
4. 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.
5. 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).
6. 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.
7. Drain on a cake rack over paper towels.
8. Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice.
9. 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.