Thai Beef Jerky

Ingredients

• 1.5 lbs beef flank or sirloin, trimmed
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 4 cloves garlic cloves, minced
• 1 whole lime (zested + juiced)
• ⅓ cup fresh cilantro, chopped
• 1 tbsp brown sugar
• ½ tsp red pepper flakes
• 1 tbsp olive oil

Instructions

1. 1

   Pat beef dry with paper towels. Slice against the grain into strips about 1/4-inch thick.

2. 2

   Whisk fish sauce, soy sauce, minced garlic, lime juice, lime zest, cilantro, brown sugar, and red pepper flakes in a bowl.

3. 3

   Add beef strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight.

4. 4

   Preheat oven to 175°F. Line two large baking sheets with parchment paper.

5. 5

   Arrange marinated beef strips in a single layer on the baking sheets, not overlapping.

6. 6

   Roast for 3 to 4 hours, stirring and rotating sheets halfway through, until strips are dry and chewy but still pliable.

7. 7

   Cool on the baking sheets for 15 minutes, then transfer to an airtight container. Store up to 1 week.

Tools you’ll need

• sharp chef's knife
• cutting board
• large mixing bowl
• whisk
• two large baking sheets
• parchment paper
• oven
• airtight container

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