 Summary
We were at a Thai restaurant the other day and they had this meat that was deep fried, but it had the seasonings of beef jerky. It was addictive to say the least. Very small strips of 1/4'' round by 1'' to 2'' in length. I thought Doc's recipe for jerky would have the right seasoning for this dish, too.
Cookware used in Recipe
 Great Round Griddle View
 Large Cookie Sheet View
Prep Time
20 Minutes
Servings
8 - 10
Ingredients:
2 pounds beef round steak, cut into thin strips
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon meat tenderizer
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Directions:
Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight.
Remove meat from bowl and place between two pieces of plastic wrap; pound to ⅛-inch thickness.
Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
Note*
Place meat in the freezer for 30 minutes before cutting. Slightly frozen meat will be easier to cut into thin, consistent slices. |
