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Nua Sawan (Thai Beef Jerky)

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CATEGORY CUISINE TAG YIELD
Meats, Grains Thai Beef 1 Serving

INGREDIENTS

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

INSTRUCTIONS

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.
Posted to MM-Recipes Digest V3 #293
Date: Wed, 23 Oct 1996 20:23:36 -0400
From: Wes King <kingman@orl.mindspring.com>

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