Thai · Lunch
Crispy Fried Beef Jerky
Thin strips of beef flank marinated in fish sauce, palm sugar, cilantro root and white pepper, then dried and deep fried until shatteringly crisp and lacquered. Served with a tart tamarind-lime nam jim sauce, this Thai snack balances salty, sweet and savoury notes.
$5
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
574Calories
38.8gProtein
37.8gFat
17.9gCarbs
13.1gSugar
1gFiber
1171mgSodium
108mgChol
7.9gSat Fat
485mgPotassium
35mgCalcium
3.4mgIron
2mcgVitamin B12
8mgVitamin C
protein-rich
low-carb
sweet-heat
all-time-classics
Instructions
1
Prep
Slice the beef flank thinly against the grain into strips about 1/8 inch thick. Toss with fish sauce, palm sugar, white pepper, minced garlic and minced cilantro root until evenly coated.
2
Marinate
Cover and refrigerate for 8 hours or overnight to allow seasoning to penetrate the meat.
3
Rest
Lay strips on a wire rack and air-dry uncovered in the refrigerator for 4 hours until tacky and leathery.
4
Fry
Heat vegetable oil in a wok to 350°F (175°C). Fry dried beef strips in a single layer for 3–4 minutes until deep mahogany brown and crackling.
5
Plate
Drain fried strips on paper towels for 2 minutes. Whisk lime juice, tamarind paste, sugar-white and crushed dried chili into a smooth sauce. Arrange jerky on a plate, scatter with cilantro leaves and serve with sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g beef flank
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp palm sugar
- 1 tsp1 tsp white pepper
- 22 cilantro root
- 2 clove2 clove garlic
- 1 cup240ml vegetable oil, for frying
- 2 tbsp2 tbsp lime juice
- 2 tbsp2 tbsp tamarind paste
- 2 tsp2 tsp sugar-white
- 22 dried chili
