Thai Style Beef Jerkey
Ingredients
- Ingredients ⓘ
- 500 g rump steak ⓘ
- 10 Thai red chili peppers, dried ⓘ
- 2 tablespoons galangal, dried ⓘ
- salt (for soaking) ⓘ
- 2 tablespoons lemongrass, chopped
- 2 tablespoons garlic, crushed
- 2 teaspoons kaffir lime zest, finely chopped
- 2 teaspoons coriander seeds, partially crushed ⓘ
- 1 teaspoon cumin seed, partially crushed
- 1 scallion, chopped ⓘ
Instructions
- Directions
- 1Soak dried chillies and galangal in warm salted water for 15 minutes. Allow to drain.
- 2Seed the chilli if desired (I left seeds in place) and then chop along with galangal.
- 3Place all ingredients except beef in a food processor and process until a rough paste.
- 4Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the beef in relatively long strips (say 15cm / 6").
- 5Rub curry paste into beef, it is thick so do this by hand. Also flatten the meat with your hands at the same time.
- 6Put on a plate or shallow dish, cover with plastic wrap and leave overnight.
- 7Place foil on a lower rack in the oven to catch fat / marinade.
- 8Put a toothpick through each end on the beef and use it to hang the meat from the top rack without the meat touching the rack.
- 9Cook for 6-8 hours at 70°C (160°F) with the oven door ajar until dried to desired taste.
- 10The door only has to been open a little to let out steam so just pry open a little with a fork or similar.
Nutrition & Diet Analysis (per serving)
227
kcal
11% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).