• Prep Time:
  • Cooking Time:
  • Serves: 1 Serving

Nua Sawan (Thai Beef Jerky)

  • Recipe Submitted by on

Category: Beef

 Ingredients List

  • 2 1/2 lb Top sirloin or top round
  • 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



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

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.

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