Thai Beef Jerky (Neau Dad Deaw and 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!
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
♬ 农场欢笑 A Happy - codemusic
Notes
Note 1 :
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Note 2: If running short on time, increase the oven to temperature to 300 degrees after 3 hours and continue to dry 30 more minutes.