2 1/2 lb top sirloin or top round
1 roast
3 tsp coriander seeds
1 tsp cumin seeds
1 1/2 tsp sugar
4 tsp thai light soy sauce-aew sai
1 1/2 cup oil
A Recipe for
Nua Sawan (Thai Beef Jerky)
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This is a recipe for Nua Sawan (Thai Beef Jerky) from the recipe cookbook of Recipes-to-go (Asian)
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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.
Serves: 1
Nua Sawan (Thai Beef Jerky) Recipe brought to you by Recipes To-Go