Thai Sun Dried Crispy Beef
photo by pearliegirlie
- Ready In:
- 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
- 1⁄4 cup chopped shallot
- 1⁄2 teaspoon chopped fresh ginger
- 1⁄4 cup fish sauce
- 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...)
- sriracha sauce
- 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.
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