Thai Beef Jerky (Nua Sawan)

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   ["Slice beef across the grain 2""X 3"" in size and 1/4"" thick.", "Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder.", "Combine beef and the rest of the ingredients and marinade 1 hour.", "Place beef pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef.", "Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven).", "Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time. Fry until crispy on the outside and around the edges.", "Drain on a cake rack over paper towels.", "Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice.", "NOTE: Tenderize beef lightly with a mallet if using other cuts of beef. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing."]

* Per serving · 4 servings · Values may vary.