Side Pannel
Nua Sawan (Thai Beef Jerky)
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
Directions
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 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
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 completely
before storing.
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
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 completely
before storing.
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