Vietnamese beef jerky
Ingredients
500g beef
3tbsp lemongrass
2tbsp minced garlic
2tbsp sugar
1tsp salt
1tbsp five spice powder
1tbsp turmeric powder
½tsp pepper
2tsp oil (or oyster sauce)
1tbsp hot pepper flake
*Beef: It is important that you identify the grain of the beef. We need to cut across the grain. Try to slice the beef thinly but into large pieces. If you are not good at this, put the beef into the freezer for 45 mins before cutting, then it is much easier to cut.
Marinade beef with the following spices:
3tbsp lemongrass
2tbsp minced garlic
2tbsp sugar
1tsp salt
1tbsp five spice powder
1tbsp turmeric powder
½tsp pepper
– Mix all the spices together.
– Add 2tsp cooking oil or oyster sauce to help the spices combine well.
– Rub the spices on both sides of each beef slice.
– Cover with plastic wrap and marinate in the fridge for 5 hours or overnight.
Preheat oven 200°C/ 395°F
Spread the beef thoroughly and place on the tray. If you have a cooling rack, place the rack in between the tray and the beef, then the beef can get dried faster.
After 15 mins, turn the beef over. There will some juice come out of the beef. The thinlier you slice, the more juice you will see. Get rid of the juice. . The time may vary abit depending on how thin you slice your beef and how you want your beef jerky to be. If you want crispy beef jerky, slice super thinly and grill 10 mins each side. If you want some moisture in the beef jerky, then slice a little thicker. The most important thing is that you set your timer to check on the beef and turn it over after 10-15 mins and take out when it reaches your desired standard.
