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Plate of Thai Beef Jerky (Neua Sawan) on a bamboo board with a bowl of dipping sauce.

Thai-style Marinated Beef Jerky (Neua Sawan)

Thai-style Marinated Beef Jerky (Neua Sawan) offers a delightful twist on traditional jerky, infusing it with the vibrant flavors of Thailand. This recipe features thinly sliced beef marinated in a blend of soy sauce, fish sauce, brown sugar, garlic, and ginger, which is then deep-fried until crispy. The result is a snack that perfectly balances savory, sweet, and spicy elements, making it irresistibly crunchy and flavorful. Ideal for parties or as a special treat, Neua Sawan is a delicious way to enjoy the essence of Thai cuisine in every bite.
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Cook Time: 15 minutes
Course: Appetizer
Cuisine: Thai
Keyword: Thai Beef Jerky
Servings: 4 servings
Calories: 310kcal
Author: Susie Thompson

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.

Nutrition

Serving: 4oz | Calories: 310kcal | Carbohydrates: 8g | Protein: 25g | Fat: 29g | Saturated Fat: 5g | Polyunsaturated Fat: 12g | Cholesterol: 70mg | Sodium: 880mg | Sugar: 6g
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