Thai Sun Dried Crispy Beef

Recipe by pearliegirlie
READY IN: 31hrs


  • 2
    lbs flank steaks (I successfully have substituted other inexpensive cuts as well)
  • 3
    tablespoons finely chopped lemongrass
  • 2
    bird's eye chili peppers (my mom keeps a fresh supply of these in the freezer)
  • 5
    tablespoons chopped garlic (I am guilty of using a heavy hand with the garlic, but it suits my family just fine!)
  • 5
    tablespoons chopped chinese parsley roots
  • 14
    cup chopped shallot
  • 12
    teaspoon chopped fresh ginger
  • 14
  • 2
    tablespoons sugar (I had only cooking splenda in the house once, and it went undetected by Ry)
  • 6
    finely chopped kaffir lime leaves
  • 5
    cups oil, for deep-frying (try to choose an oil with a high smoke point such as canola, sunflower etc...)


  • Cut steak lengthwise, with grain, in strips 1-2 inches wide and 4-5 inches long.
  • Combine lemongrass, chili peppers, garlic, parsley roots, shallots and ginger into a mortar or food processor and grind together, until well mixed.
  • Add mixture from last step to a gallon sized zip top freezer bag and add fish sauce, sugar and kaffir lime leaves -- stir to mix in new ingredients.
  • Add beef strips and mix well to coat (don't be afraid to get your hands dirty, reach into that bag, it'll be worth it).
  • Refrigerate bagged beef mixture overnight.
  • Lay beef strips out on a large cookie sheet and heat in the oven on the lowest setting for 5-7 hours, until dried (historically in Thailand, this step was the sun-drying step).
  • The dried beef can either be deep fried immediately for a couple minutes to give it a crispy outside (careful not to crowd the oil), or you could refrigerate a portion for frying later that week.
  • Serve hot with Sriracha sauce and sticky rice, or steamed jasmine rice.