Thai Sun Dried Crispy Beef Recipe

Name: Thai Sun Dried Crispy Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs flank steaks (I successfully have substituted other inexpensive cuts as well); 3 tablespoons finely chopped lemongrass; 2 bird's eye chili peppers (my mom keeps a fresh supply of these in the freezer); 5 tablespoons chopped garlic (I am guilty of using a heavy hand with the garlic, but it suits my family just fine!); 5 tablespoons chopped chinese parsley roots; 1/4 cup chopped shallot; 1/2 teaspoon chopped fresh ginger; 1/4 cup fish sauce; 2 tablespoons sugar (I had only cooking splenda in the house once, and it went undetected by Ry); 6 finely chopped kaffir lime leaves; 5 cups oil, for deep-frying (try to choose an oil with a high smoke point such as canola, sunflower etc...); sriracha sauce

Servings: persons

2 lbs flank steaks (I successfully have substituted other inexpensive cuts as well)
3 tablespoons finely chopped lemongrass
2 bird's eye chili peppers (my mom keeps a fresh supply of these in the freezer)
5 tablespoons chopped garlic (I am guilty of using a heavy hand with the garlic, but it suits my family just fine!)
5 tablespoons chopped chinese parsley roots
1/4 cup chopped shallot
1/2 teaspoon chopped fresh ginger
1/4 cup fish sauce
2 tablespoons sugar (I had only cooking splenda in the house once, and it went undetected by Ry)
6 finely chopped kaffir lime leaves
5 cups oil, for deep-frying (try to choose an oil with a high smoke point such as canola, sunflower etc...)
sriracha sauce

1
Cut steak lengthwise, with grain, in strips 1-2 inches wide and 4-5 inches long.
2
Combine lemongrass, chili peppers, garlic, parsley roots, shallots and ginger into a mortar or food processor and grind together, until well mixed.
3
Add mixture from last step to a gallon sized zip top freezer bag and add fish sauce, sugar and kaffir lime leaves -- stir to mix in new ingredients.
4
Add beef strips and mix well to coat (don't be afraid to get your hands dirty, reach into that bag, it'll be worth it).
5
Refrigerate bagged beef mixture overnight.
6
Lay beef strips out on a large cookie sheet and heat in the oven on the lowest setting for 5-7 hours, until dried (historically in Thailand, this step was the sun-drying step).
7
The dried beef can either be deep fried immediately for a couple minutes to give it a crispy outside (careful not to crowd the oil), or you could refrigerate a portion for frying later that week.
8
Serve hot with Sriracha sauce and sticky rice, or steamed jasmine rice.

3395

kcal

Calories

341

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs flank steaks (I successfully have substituted other inexpensive cuts as well), 3 tablespoons finely chopped lemongrass, 2 bird's eye chili peppers (my mom keeps a fresh supply of these in the freezer), 5 tablespoons chopped garlic (I am guilty of using a heavy hand with the garlic, but it suits my family just fine!), and more.

Yes, Thai Sun Dried Crispy Beef falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Thai Sun Dried Crispy Beef

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