Thai-Style Beef Jerky

Thai Beef Jerky

Looking for an alternative to chicken wings for your beer snack? Try this Thai-Style Beef Jerky.

During school break in Thailand when I was a kid, there used to be a guy selling this style of beef snack with sticky rice, wrapped in banana leaf. He usually walked around our neighbourhood in mid morning with a bamboo basket full of this stuff. At time, it was such a joy to have this morsel savoury snack before lunch time.

The secret of making this beef snack is to dry the meat before deep frying it in medium high heat; this crisps the outer layer of the beef, while the inside remains tender. Traditional method is to leave it in the sun until it feels dry to the touch hence the name in Thai (nua-dad-daew) literally translates to ‘a sunlight beef’ in English.

I keep my recipe very simple, using inexpensive cut of meat (skirt steak); cutting across the grain and overnight marinade improve the texture and flavour of the meat beautifully. However, you may use any cut of beef as you please, this also can be made with pork.

Thai-Style Beef Jerky


500g beef (skirt steak)
2 tablespoon of fish sauce
1 teaspoon of sugar
1 teaspoon of ground pepper
vegetable oil for cooking

– cut the meat against the grain into strips
– marinate the beef with fish sauce, sugar, and ground pepper; refrigerate overnight
– spread out the beef on wire-rack; if it’s a sunny day, leave it in the sun for 3-4 hours; No sun? no problem! Preheat the oven to 50 celsius degree and leave the beef in there for 3-4 hours.
– heat vegetable oil in deep frying pan, fry the beef until crispy on the outside (this should only take couple of minutes)
– option: for extra aroma, cut up some pandan leaves and fry them with the beef just 30 seconds before finishing



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