Sun-Dried Beef, 'Neua Dad Deo'
Here is a healthy, natural Thai-style beef jerky that will last for months. It tastes so good on picnics or road trips, when eaten with sticky rice and sriracha sauce. We were recently reading a Thai magazine about someone from Thailand who went to Switzerland with her kids. She decided to pack neua dad deo and sriracha, and they ate it throughout the trip.
This recipe calls for sun, and in Thailand that means a nice hot sun. Perhaps you can make it wherever you are, on a hot sunny day. We had great success making neua dad deo by setting it in direct sunlight inside our kitchen bay window for a few hours. It's also possible to cook this until dry in a regular oven at very low heat. You might also like our Recipe for Beef Rendang.
For 4 Person(s)
- 2 Pound Beef Such as Sirloin Steak, cut into pieces (see pictures below)
- 3/4 Teaspoon Coriander Powder
- 3 Big Cloves Garlic
- 1 Teaspoon Thai white pepper powder
- 2 Tablespoons Sugar
- 1 Teaspoon Thai curry powder
- 2 Tablespoons Fish Sauce
- 3 Tablespoons Whiskey (we used sang som Thai rum but you can use whatever is on hand)
- 2 Tablespoons Oyster Sauce
- 3 Cups Vegetable Oil for Frying
- Sriracha Sauce (for serving)
Method for Sun-Dried Beef, 'Neua Dad Deo'
Clean the beef, pat-dry then cut into slices about 3/8" thick, 3-4" long. Put in a mixing bowl, set aside.
Pound the garlic, coriander and pepper in a mortar and pestle until it becomes a paste. Toss this paste thoroughly with the beef. Season with remaining ingredients. Leave to marinade in the fridge for 1 hour (or overnight).
Arrange the marinaded beef on a rack, set in strong sunshine for 2 hours. Turn the beef over after 2 hours, then set for another 2 hours to make sure both sides will get dry.
Fry the sun-dried beef in hot oil on medium low heat for only 2-3 minutes until fragrant and cooked. Drain on paper towel. Serve with a side dish of sriracha sauce together with sticky rice.