Probably, if you’ve visited Thailand, you have seen and tried Thai beef jerky.
This delicious snack is made by marinating strips of beef in a mixture of soy sauce, fish sauce, sugar, and spices, then drying them in the sun or a dehydrator.
The result is a salty, sweet, and slightly spicy treat perfect for munching on.
And while it’s not as widely available in the US as in Thailand, you can still find Thai beef jerky at some specialty stores or online.
If you’re feeling adventurous, you can make your Thai beef jerky home.
Marinate the beef in the spices overnight, then dry it in a dehydrator or the oven in the lowest setting.
Either way, you’ll have a delicious snack perfect for satisfying your beef jerky craving.
How to choose the right Beef Cut?
When making beef jerky, the type of beef you use is just as crucial as the marinade.
After all, you want to choose a cut of beef that’s lean and has little fat.
Otherwise, your beef jerky will be too greasy and won’t taste as good.
There are a few different types of beef cuts that are ideal for making beef jerky, such as:
- Eye of round
This cut of beef is very lean and has very little fat.
It’s also relatively rigid and perfect for marinating and drying.
- Top sirloin
This cut of beef is even more tender than the top round, so it doesn’t need to be marinated.
However, it does have a higher fat content, so it’s not as ideal for making beef jerky.
- Flank steak
This cut of beef is lean and has a moderate amount of fat.
It’s also relatively tender, so it doesn’t need to be marinated for very long.
This cut of beef is a good option if you want to make beef jerky in the oven.
It’s relatively lean and has a moderate amount of fat.
- Bottom round
This is the most common type of beef used for making beef jerky.
It’s relatively lean and has slightly more fat than the other cuts.
However, it’s still a good choice for making beef jerky.
Once you’ve chosen the proper cut of beef, it’s time to marinate it in the spices.
This Thai beef jerky recipe marinade is made with soy sauce, fish sauce, sugar, and various spices.
Thai Beef Jerky Recipe
As we said before, it’s essential to choose a lean cut of beef for making beef jerky.
This Thai beef jerky recipe uses an eye of round, but you can also use top round, bottom round, or flank steak.
Soy sauce is a staple in Asian cuisine and is the perfect ingredient for marinating beef.
Not only does it add flavor, but it also tenderizes the beef.
Fish sauce is another common ingredient in Thai cuisine.
It’s made from fermenting fish and has a strong, salty flavor.
It may seem strange to use fish sauce in a beef jerky recipe, but trust us – it works!
The sugar in this recipe helps balance the saltiness of the soy sauce and fish sauce.
It also gives the beef jerky a slightly sweet flavor.
Ground Black Pepper:
Black pepper is a common ingredient in Thai recipes, adding a bit of heat to this beef jerky recipe.
If you don’t like spicy food, you can omit black pepper.
If you want your beef jerky to be extra spicy, you can add ½ teaspoon of cayenne pepper to the marinade.
This is optional, but it does give the beef jerky a bit of a kick.
Garlic powder is another common ingredient in Thai cuisine.
It adds flavor to the beef jerky and helps to tenderize the meat.
The lime juice in this recipe helps to balance out the flavors and gives the beef jerky a slightly acidic taste.
- 1 pound lean beef (eye of round, top round, bottom round, or flank steak)
- ¼ cup soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons of sugar
- 1 teaspoon ground black pepper
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon garlic powder
- 1 lime, juiced
1. Cut the beef into thin strips, about ¼-inch thick.
2. In a large resealable bag, combine the soy sauce, fish sauce, sugar, black pepper, cayenne pepper (if using), garlic powder, and lime juice.
3. Add the beef strips to the bag and coat them evenly with the marinade.
4. Refrigerate for at least 4 hours or overnight.
5. Preheat a dehydrator to 155 degrees F (68 degrees C).
6. Place the beef strips on the dehydrator racks and dry for 4-6 hours or until the beef is dry and slightly chewy.
7. Store in an airtight container in the refrigerator for up to 2 weeks.
You can dry the beef in the oven if you don’t have a dehydrator.
Preheat the oven to 200 degrees F (93 degrees C) and place the beef strips on a wire rack over a baking sheet.
Bake for 4-6 hours or until the beef is dry and slightly chewy.
You can also smoke the beef jerky in a smoker.
Follow the manufacturer’s instructions for smoking meat.
If you want to make beef jerky traditionally, you can dry it in the sun.
Place the beef strips on a wire rack over a baking sheet in a sunny spot.
Turn the beef strips in every few hours so that they dry evenly.
It will take 1-2 days for the beef to dry completely.
What are the health benefits of consuming beef jerky?
Beef jerky is a healthy snack option because it is high in protein and low in fat.
Protein helps to build and repair muscles, while fat provides energy.
Beef jerky is also a good source of iron, essential for carrying oxygen in the blood.
Jerky can be made from different cuts of beef, but it is essential to choose a lean cut of meat to ensure that the jerky is low in fat.
Additionally, many different spices and flavors can be added to beef jerky, so it is easy to find a recipe that fits your taste preferences.
Beef jerky is a healthy snack for people looking for a high-protein, low-fat snack.
Additionally, beef jerky is a good source of iron and can be made from different cuts of beef.
There are many different flavors of beef jerky, so it is easy to find a recipe that fits your taste preferences.
Delicious Thai Beef Jerky Recipe
- 1 Slow Cooker
- Cut the beef into thin strips, about ¼-inch thick.
- In a large resealable bag, combine the soy sauce, fish sauce, sugar, black pepper, cayenne pepper (if using), garlic powder, and lime juice.
- Add the beef strips to the bag and coat them evenly with the marinade.
- Refrigerate for at least 4 hours or overnight.
- Preheat a dehydrator to 155 degrees F (68 degrees C).
- Place the beef strips on the dehydrator racks and dry for 4-6 hours or until the beef is dry and slightly chewy.
- Store in an airtight container in the refrigerator for up to 2 weeks.