Lao Beef Jerky | Seen Savahn Recipe
House-made fried dehydrated beef with peppercorn, sesame seeds and spices, served with charred tomato jeow and a side of sticky rice.
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Ingredients
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Jerky Ingredients
Method
Directions
- 1
Prepare the Marinade
In a bowl, mix together the soy sauce, fish sauce, brown sugar, crushed black peppercorns, sesame seeds, garlic powder, onion powder, chili powder, and salt until well combined.
- 2
Marinate the Beef
Slice the beef against the grain into thin strips. Place the beef strips in the marinade, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight for best results.
- 3
Dehydrate the Beef
Preheat your oven to its lowest setting (around 150°F or 65°C) or use a dehydrator. Arrange the marinated beef strips on a baking sheet lined with parchment paper or on dehydrator trays. Ensure they are not overlapping.
- 4
Dry the Beef
Dehydrate the beef for 4-6 hours in the oven or dehydrator, until the strips are dry and firm but still slightly pliable. Flip halfway through to ensure even drying.
- 5
Fry the Jerky
Heat oil in a deep pan over medium heat. Fry the dehydrated beef strips until crispy, about 2-3 minutes. Drain on paper towels.
- 6
Serve
Serve the crispy Lao beef jerky with charred tomato jeow and a side of sticky rice.
