How to make beef jerky - sien hang (2 original recipes)
 
Prep time
Cook time
Total time
 
Please note that the following recipe is for Beef Jerky Recipe #1 only. For Beef Jerky Recipe #2, please use the list of Ingredients in the photo above (How to make beef jerky – sien hang (2 original recipes) #14) and use the same Instructions below.
Author:
Recipe type: Appetiser
Cuisine: Lao-Australian
Ingredients
  • 500 grams of flank steak (thinly sliced)
  • 1 tsp of minced garlic
  • 1 tsp of minced ginger
  • 1 tsp of minced fresh red bullet chilies
  • 1 tsp of minced lemongrass
  • cracked black pepper
  • 2 TBSP of fish sauce
  • 1 TBSP of padaek/fermented fish sauce
  • 1 TBSP of brown sugar
Instructions
  1. Place the flank steak in the freezer for 1 hour to firm it up and make it easier to slice.
  2. Finely slice/dice the garlic and ginger into small pieces. Pound with a mortar and pestle to a fine/minced consistency.
  3. Finely slice/dice the fresh chilies and lemongrass into small pieces. Pound with a mortar and pestle to a fine/minced consistency.
  4. With a sharp/filleting knife, trim the fat/sinew off the flank steak if necessary. Then, thinly slice the steak into 5 mm strips. You can either cut across the grain or along the grain. I chose to cut across the grain to make the beef jerky easier to chew!
  5. Place the beef strips in a mixing bowl. Add the pounded/minced garlic, ginger, fresh chilies and lemongrass. Add the cracked black pepper, fish sauce, padaek/fermented fish sauce and brown sugar. Gently mix the ingredients well together with your hand/fingers. Try not to break up/pull apart the beef strips when mixing.
  6. Place the mixed beef strips in a plastic container/zip lock bag and seal. Place in the fridge and let the beef strips marinate for 12-24 hours (or overnight).
  7. When the beef strips are ready for drying, arrange them neatly on the dehydrator trays. Make sure that the beef strips do not touch nor overlap each other, and that you leave enough room between them to allow hot air to flow through.
  8. Turn on the dehydrator and set the temperature and time according to the instructions/user manual for drying meat. The time varies depending on the dehydrator that you use, how thick your beef strips are and how much you're drying. My machine takes about 6 hours to dry 8 trays of 1 kg of flank steak strips. Remember to alternate the trays to ensure even drying. On my machine, the bottom trays usually dry faster than the top trays. Alternatively, you can use an ajar oven at lowest setting/heat.
  9. The beef jerky is ready to eat when it is fully dry and dark brown in colour throughout. They should still be slightly pliable. Yum! :)
  10. Let the beef jerky cool down completely before gently removing them from the trays and then storing them in an airtight container or zip lock bag in the fridge.
  11. Enjoy your tasty beef jerky as a delicious protein snack or as an accompaniment with tum som/tum mark hoong, sticky rice, etc. Take them with you when you go camping or bush walking or fishing. Sern saab!! :D
Recipe by Padaek at http://padaek.com/make-beef-jerky-sien-hang-2-original-recipes/