Thai Beef Jerky (Nua Sawan)

Wednesday, January 26, 2011

This is the perfect take snack for every occasion. You can never have enough of this, especially when it served with sticky rice and the tangy garlic vinegar sauce. This is one of the must have dish everything I do eat Thai food, because it just tasted so good with freshly cooked steam rich or sticky rice! Of course there the hardcore beer drinking that loves this as their finger snack.
Unlike the our American’s beef jerky where you just bit into it, this one you have to pull it in strand and it taste just heavenly this way. Great snack for on the go when you need to have pack some light food on a road trip.


2 Pound of beef (using the chewing type such as chuck roast, beef sirloin) cut to long strip about 2” wide
2 Tbsp of minced garlic
3 Tbsp fish sauce
1 Tbsp of sugar
1 Tbsp of rice wine
½ Tsp of salt
1 Tbsp of black pepper
½ Tsp white pepper
1 Tbsp oyster sauce


1 Tbsp of sugar
2 Tbsp of white vinegar
2 Cloves of minced garlic

Mix and you have a sauce!


1. Place the beef in a metal bowl and add the rest of the ingredients, fish sauce, salt, black pepper, white pepper and oyster sauce.
2. Message it thoroughly for a minute or so.
3. Now cover it up and refrigerated it overnight.
4. The next day, set your over to lowest setting possible and place the beef on top of a rack and keeping the oven door ajar and let it sit for 2 to 4 hours. Another option is to sun dried it if you have the right cover up and netting.
5. When it dry you can freeze the rest that not use.
6. To cook this just
7. heat enough hot to hot and cook for 5 minutes. Do not over cook or it will be burnt. After remove from the oil. Towel dry and slightly pound it so that it will be tender and not to hard when it cold.

Best serve hot. When it cold it tend to be teeth breaking and lost it true flavor.


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