Thai Beef Jerky (Neau Dad Deaw & Neau Haeng)
I grew up eating Thai beef jerky (เนื้อแดดเดียว and เนื้อแห้ง) on hot afternoons with sticky rice and sometimes with Nam Jim Jeaw. The smoky, chewy bites always reminded me of home and family meals. Unlike store-bought jerky, homemade Thai beef jerky has less sodium and really yummy!
Neau Dad Deaw vs. Neau Haeng
In Thailand, beef jerky is often sun dried on hot days before frying or grilling.
Neau Dad Deaw is only half-dried, leaving the inside soft. It is more flavorful when served with sticky rice and Nam Jim Jeaw. Neau Haeng, on the other hand, is dried completely until firm and chewy. From my experience, Neau Haeng for taking on a hike and long trips while Neau Dad Deaw is best sharing at the dinner table . Using an oven at home, you can recreate both styles without the tropical sun.
Ingredients for Thai Beef Jerky
- Beef (chuck roast or bottom round): Slice into 1/4-inch strips for perfect texture.
- Vegetable oil: To prevent the meat sticking on a rack or the parchment paper.
- Soy sauce: Brings salty umami depth to balance sweetness.
- Oyster sauce: Adds rich savory notes.
- Brown or coconut sugar: A touch of sweetness balances the saltiness.
- Ground black pepper: Provides a gentle heat.
- Salt: Just a small pinch since sauces already bring saltiness.
- Garlic powder: Enhances aroma and flavor.
- Coriander powder (optional): Gives a warm, earthy note. It is well loved in Thai kitchens.
How to Make Thai Beef Jerky
- Slice beef into 1/4-inch strips for even drying.
- Mix all seasonings to create the marinade.
- Marinate beef strips for at least two hours.
- Bake at 175°F for 3 hours, flipping after two hours for Neau Dad Deaw and 4-5 hours for Neau Haeng. If pressing on time, turn the heat up after 3 hours to 300 degrees . Continue to bake at 300 degrees for another 30 minutes.
- For Neau Dad Deaw, stop when outside dries but inside stays soft. For Neau Haeng, dry completely until jerky is firm and chewy.
How to Store and Cook Neau Dad Deaw
- Neau Dad Deaw: Store in an airtight container then refrigerate up to a week. Fry or grill on medium -low heat before serving.
- Neau Haeng: Store in mason jar or a ziplock then refrigerate up to a week.
- Reheating fried jerky: Heat in pan or air fryer for crispy edges.
Related Recipes
- Sticky rice : I’m showing 4 ways to cook it.
- Nam Jim Jeaw : This dipping sauce simply makes all the meat tastes better.
Thai Beef Jerky (Neau Dad Deaw and Neau Haeng)
Ingredients
- 2.5 – 3 lb beef chuck roast or bottom round
- 6 TBSP soy sauce
- 6 TBSP oyster sauce
- 3 TBSP brown sugar or coconut sugar
- 1.5 – 2 tsp ground black pepper
- 1/2 tsp salt
- 1/2 tsp coriander powder optional
- 1 TBSP garlic powder
- 2 TBSP vegetable oil
Instructions
- Slice beef into 1/4-inch strips, keeping thickness even for proper drying.
- Mix soy sauce, oyster sauce, sugar, pepper, salt, garlic powder, and coriander powder.
- Add beef strips into marinade and coat evenly. Cover and chill at least two hours.
- Preheat oven to 175°F. Place beef strips on wire rack over baking sheet.
- Bake for 2 hours, flip each piece, and continue for another hour for "Neau Dad Deaw" and 2 more hours for "Neau Haeng".
- Remove earlier for Neau Dad Deaw or continue until fully dried for Neau Haeng.
Video
@stickyricethaikitchen Thai Beef Jerky Ingredients 2.5 – 3 lb beef chuck roast or bottom round 6 TBSP soy sauce 6 TBSP oyster sauce 3 TBSP brown sugar or coconut sugar 1.5 – 2 tsp ground black pepper 1/2 tsp salt 1/2 tsp coriander powder optional 1 TBSP garlic powder 2 TBSP vegetable oil #thaibeefjerky#beefjerky#fallrecipes#simplerecipe#thaifood
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