Beef Jerky With Sticky Rice Recipe
Marinated and dried Lao style beef jerky.
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Ingredients
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Beef Jerky
Sticky Rice
Method
Beef Jerky Preparation
- 1
Slice the Beef
Thinly slice the beef flank steak against the grain into strips about 1/4 inch thick.
- 2
Prepare Marinade
In a large bowl, combine soy sauce, brown sugar, fish sauce, minced garlic, black pepper, cayenne pepper, sesame oil, and lime juice. Whisk together until the sugar is dissolved.
- 3
Marinate the Beef
Add the sliced beef to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 4
Dry the Beef
Preheat your dehydrator or oven to 70°C (160°F). Remove the beef from the marinade and pat dry with paper towels. Arrange the beef strips in a single layer on the dehydrator trays or a baking sheet.
- 5
Dehydrate the Beef
Dehydrate for 4-6 hours, or until the beef is dried and chewy. If using an oven, prop the door open with a wooden spoon to allow moisture to escape.
Sticky Rice Preparation
- 6
Rinse the Rice
Rinse the sticky rice under cold water until the water runs clear to remove excess starch.
- 7
Soak the Rice
Soak the rinsed sticky rice in water for at least 4 hours or overnight.
- 8
Cook the Rice
Drain the soaked rice and place it in a steamer basket lined with cheesecloth or a clean cloth. Steam over boiling water for about 20-30 minutes, or until the rice is tender and translucent.
- 9
Serve
Remove the sticky rice from the steamer, fluff with a fork, and serve alongside the beef jerky.
