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 Laotian friend there lunch boxes, as everyone loved the beef jerky and sticky rice more than their peanut butter and jelly. 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 are still enjoying it.
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.