Thai Beef Jerky Recipe

Prepare meat

Trim visible fat from the flank steak. Freeze the steak for 20–30 minutes until slightly firm (this makes thin slicing easier). Using a sharp knife, slice the steak against the grain into 1/8–1/4-inch thick strips. Aim for uniform thickness for even drying.

Make marinade

In a bowl combine 3 tbs soy sauce, 2 tbs fish sauce, 2 tbs dark brown sugar, 1 tbs tamarind concentrate, 3 cloves minced garlic, 1 tsp grated ginger, 1 tsp ground white pepper, 1 tsp chili flakes (adjust to heat preference), and 1 tsp sesame oil. Whisk until sugar dissolves and tamarind is evenly incorporated.

Marinate

Place the sliced beef in a resealable bag or shallow container. Pour the marinade over the beef, massage to coat all pieces, remove excess air, and refrigerate. Marinate at least 6 hours, preferably overnight (8–12 hours) for best flavor penetration.

Preheat & prepare

When ready to cook, preheat your oven to 170°F–200°F (75°C–95°C) for oven-drying, or preheat a smoker/dehydrator to 160°F (70°C). Line a rimmed baking sheet with foil and set a wire rack on top. Lightly brush the rack with 1 tsp vegetable oil to prevent sticking.

Dry the jerky

Remove beef from marinade and pat each strip lightly with paper towel to remove excess surface liquid (do not dry completely). Arrange strips in a single layer on the wire rack without overlapping. For oven: place rack in the center and prop the oven door open slightly with a wooden spoon to allow moisture to escape, or use the oven's convection setting. Dry for 2.5–4 hours, flipping once halfway through, until jerky is dry to the touch, slightly pliable, and no longer raw in the center. For dehydrator: follow manufacturer instructions (about 4–6 hours). For smoker: smoke at 160°F until done, about 3–5 hours, depending on thickness.

Finish

When jerky reaches desired texture, remove from oven/dehydrator/smoker and let cool on the rack. If desired, brush lightly with a few drops of sesame oil for aroma. Slice any uneven pieces to uniform size. Store in an airtight container once fully cooled.

Toast rice (if making toasted rice powder)

If you don't have toasted rice powder, toast 2 tbs uncooked sticky rice or short grain rice in a dry skillet over medium heat, stirring frequently, until golden brown and aromatic (3–5 minutes). Let cool slightly, then grind in a spice grinder or mortar and pestle until a coarse powder forms. Measure 2 tsp toasted rice powder.

Assemble sauce

In a small bowl combine 2 tbs fish sauce, 1 tbs fresh lime juice, 1 tsp palm or white sugar, 1 finely minced shallot, 1 clove finely minced garlic, 2 finely chopped Thai chiles (or serrano), 2 tsp chopped cilantro stems, and the 2 tsp toasted rice powder. Add 1 tbs water to loosen. Stir thoroughly and taste. Adjust balance: add more fish sauce for saltiness, lime for acidity, or sugar for sweetness.

Finish sauce

Mix in 1 tsp roasted dried chili flakes if you want smokiness and 1 tbs cilantro leaves for freshness. Transfer to a serving dish. Sauce can rest 10–15 minutes to allow flavors to meld.

Arrange the cooled beef jerky on a serving board or platter. Garnish with a sprinkle of toasted sesame seeds if using and place lime wedges alongside. Serve with the jaew dipping sauce in a small bowl for guests to dip each jerky strip.

Storage: keep jerky in an airtight container at room temperature for up to 3 days, or refrigerate for up to 2 weeks. Store sauce refrigerated for up to 5 days.