Thai Beef Jerky Recipe (Neua Sawan)
I was six years old in my grandmother's kitchen at the farm in Kamphaeng Phet. She gave me small tasks. I did not understand what I was learning. It was not until I sat down to write the book and typed the words Thai food that it hit me — she was building my foundation that morning. This is the Thai beef jerky recipe she built it on. I have not changed a single thing that matters.
Ingredients
- 2 lbs. beef preferably a lean cut like sirloin or flank, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon tamarind paste
- 4 cloves garlic minced
- 1 teaspoon ground black pepper
- 1 teaspoon ground coriander
- 1 teaspoon Optional: chili flakes for heat
Instructions
- Prepare the marinade:In a bowl, combine the soy sauce, fish sauce, brown sugar, tamarind paste, minced garlic, black pepper, ground coriander, and chili flakes (if using). Stir the ingredients thoroughly until the brown sugar completely dissolves.
- Marinate the Beef:Place the beef slices in a large bowl or a resealable plastic bag. You can use soy sauce, garlic, ginger, brown sugar, and some oil as a marinade. Make sure to evenly coat each piece of beef with the marinade to enhance the flavor. Once coated, seal the bowl or bag and refrigerate the beef for at least 4 hours to allow the flavors to penetrate the meat. For even better results, refrigerate it overnight for a more intense and delicious taste.
- Dry the Beef: To prepare the beef jerky, preheat your oven to 175°F (80°C) or set up a drying rack in a sunny outdoor location. Take the meat out of the marinade and place it on a baking sheet lined with parchment paper, ensuring the pieces do not overlap. If using an oven, bake the beef for 3 to 4 hours, remembering to turn the pieces over halfway through. Alternatively, if air-drying outdoors, leave the meat in direct sunlight until it reaches the desired dryness, which may take a different amount of time depending on the weather conditions. Adjust the timing as needed until the jerky has the texture you prefer.
Notes
Slice against the grain and slice thin. This is not a preference — it is the structure of the dish. With the grain gives you stringy, resistant chew. Against the grain gives you pieces that pull apart cleanly and hold the marinade all the way through. Put the beef in the freezer for twenty minutes before you start. A firm piece of beef slices evenly. A soft one does not.
Do not rush the marinade. Four hours is the minimum and overnight is what my grandmother would have done. The flavor needs time to travel from the surface to the center of each strip. A short marinade gives you seasoned beef on the outside and bland meat in the middle. Give it the time it needs.
Leave the oven door ajar while the beef dries. A wooden spoon propped in the door is enough. The gap lets moisture escape. Without it the oven traps steam and the beef never dries the way it needs to. Three to four hours at 170°F. Turn the strips halfway through. They are done when they are firm, dry to the touch, and a deep mahogany color.
If you want to serve this the authentic Thai way, fry the dried strips in hot oil at 350°F for sixty seconds before serving. The outside caramelizes, the surface crisps slightly, and the flavor concentrates in a way that drying alone cannot achieve. My grandmother never skipped it. Neither should you.
Nutrition
Serving: 4ozCalories: 310kcalCarbohydrates: 8gProtein: 25gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 12gCholesterol: 70mgSodium: 880mgSugar: 6g
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