Laotian beef jerky is a spicy treat that embodies the flavors of Laos. It is very easy to make. I read stories about how kids in school in the USA would happily trade with a Lao friend their lunch boxes, as everyone loved the beef jerky and sticky rice more than their peanut butter and jelly.
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In Laos refrigeration is not available everywhere so dried meats and fish are the answer to that dilemma in small villages throughout Laos. It was a real treat on our Laotian table and we make it often. This recipe works best with a food dehydrator, this is the one I have and love it.Excalibur 3526TB 5-Tray Electric Food Dehydrator with Temperature Settings and 26-hour Timer Automatic Shut Off for Faster and Efficient Drying Includes Guide to Dehydration Made in USA, 5-Tray, Black
Laotian Beef Jerky (Sin Savanh)
- 1 lb lean beef sliced into thin pieces across the grain flank steak, eye or round etc. (freezing the meat a little makes this job easier)
- 1 red and 1 green Thai chili diced finely you can more or less depending on your heat tolerance
- 2 cloves garlic minced
- 2 tablespoons fresh ginger minced and grounded
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
- 2 tablespoons fish sauce
- 1/2 teaspoon salt
- Combine all the ingredients except the meat in a bowl and mix well.
- Put the meat in the bowl and coat it well.
- Put the meat and remaining marinade in a ziploc bag and allow it to marinate overnight.
- In the morning, put the slices of beef without any pieces touching into your food dehydrator and follow the manufactures directions for jerky. Mine took about 3 hours at 155 degrees
- Alternatively you can place in an oven with the door slightly ajar at 250 degrees until done.
- serve with sticky rice.