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Thai "Sundried" Beef Jerky (Neau Dad Deaw) Recipe

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This recipe for Thai "Sundried" Beef Jerky (Neau Dad Deaw) is from Stewart Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. porterhouse or rump steak

Marinade:
2 tbsp. ground coriander
2 tsp. pepper
2 tbsp. garlic, minced
5 tbsp. fish sauce
5 tbsp. soy sauce*
1 tbsp. oyster sauce
1 tbsp. palm sugar
1 tsp. white sugar
1 tsp. salt
Directions:
Directions:
Slice beef into small strips perpendicular to the grain (4 inches long, ½ inch wide, ¼ inch thick). Mix all marinade ingredients, pour over steak, and marinate overnight.
Heat oven to 170º. Spread meat over large baking sheet lined with foil. Bake for 1 hour and 20 minutes. Drain liquid and turn meat over. Prop oven door open with a wooden spoon and bake for another 1 hour and 20 minutes. Beef is ready when surface is dry to the touch while texture is soft and elastic.
Heat vegetable oil in large pot over med/high heat. Fry meat in batches for 1 minute 30 seconds, then drain on paper towels. Serve with Nam Pla* and sticky rice.
*Use gluten free.
*Recipe for Nam Pla is on page 108.

 

 

 

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