Thai Beef Jerky (Nuer Daed Deaw)
Traditionally, the beef in this dish is sun-dried for 4 hours on a rack, with the pieces flipped after 2 hours to dry evenly. It's much easier to do this in your oven at a low heat! Dried beef can be stored in the refrigerator up to two weeks.
Serves: 6Hands-on: 15 minutesTotal: 7 hours 15 minutesDifficulty: Medium
- 1 lb. beef roast, cut into thin strips
- 1 Tbsp. minced cilantro roots or stems
- 5 cloves minced garlic
- ½ tsp. ground white pepper
- 1 Tbsp. fish sauce
- 1 Tbsp. oyster sauce
- 4 Tbsp. whiskey
- 1 Tbsp. sugar
- 1 tsp. Thai red curry paste
- 3 cups vegetable oil
- Pound cilantro roots or stems, garlic, and pepper until smooth with a mortar and pestle. Transfer paste to a large bowl and add fish sauce, oyster sauce, whiskey, sugar, and curry powder. Add beef and toss to coat.
- Preheat oven to 145°F.
- Place beef on racks set inside baking sheets and put baking sheets in oven. Dehydrate beef for 6 hours, rotating racks every hour or so.
- In a large frying pan, heat oil to 350°F.
- Deep-fry beef about 2–3 minutes. Drain on paper towels before serving.