This jerky is a riff on heavenly beef, a Thai dish that is usually quickly marinated and sautéed. At once floral, sweet, and salty, it’s good on its own or served with coconut sticky rice for a treat.
What to buy: We used sirloin tip to test this recipe and loved the final result—chewy and flavorful without excess greasiness.
Game plan: If you have a conventional oven, you can proceed with the recipe as laid out below. If you have a relatively new, digital oven, look to see if you have a “dehydrate” option under the convection setting—it will ensure even air circulation as the meat dries.
The jerky will last up to 1 month when refrigerated in an airtight container. Bring to room temperature before eating.
- 1Arrange meat flat on a plate or baking sheet, cover with plastic wrap, and freeze until firm, about 1 1/2 hours.
- 2When meat is ready, place on a cutting board, trim any visible fat, and slice along the grain into 1/4-inch-thick strips. (You want the strips to be as uniform as possible to ensure even drying.)
- 3Place all remaining ingredients in a large baking dish or resealable plastic bag, and mix until evenly combined. Place beef strips in the marinade and toss thoroughly to coat. Cover and place in the refrigerator for 12 hours, turning once.
- 4Remove meat from the refrigerator, place in a colander to drain off excess marinade, and let come to room temperature, about 30 minutes. Meanwhile, remove the racks from the oven, completely line the bottom of the oven with foil, and heat to 160°F.
- 5Spray the oven racks with nonstick cooking spray, blot any excess marinade from the meat with paper towels, and arrange beef strips horizontally across the racks, leaving at least 1/2 inch of space between strips.
- 6Place the racks back in the oven and dehydrate jerky until dry, shriveled, and, when bent, it gives way before breaking but doesn’t snap, about 3 hours.
- 7Blot any oil or moisture from the jerky with paper towels and cool completely on the racks before storing.