2 1/2 lb top sirloin or top round
1 roast
3 tsp coriander seeds
1 tsp cumin seeds
1 1/2 tsp sugar
4 tsp thai light soy sauce-aew sai
1 1/2 cup oil
Directions
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.
Servings: 1 serving
Nua Sawan (Thai Beef Jerky) Recipe brought to you by Recipe Ideas
Categories: Asian; Jerky; Meat; Thai
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Recipes as an idea can be found back into the distant past, certainly as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, mostly, these old records were just simple pictorial instructions for preparing meals.
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We hope you enjoy this Nua Sawan (Thai Beef Jerky) recipe.
