Thai Beef Jerky

   2 1/2 lb Top sirloin or top round
       1    Roast
       3 ts Coriander seeds
       1 ts Cumin seeds
   1 1/2 ts Sugar
       4 ts Thai light soy sauce - aew sai
   1 1/2 c  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 seeps 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 beef jerky completely 
   before storing.

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