Vietnamese Beef Jerky (Cách Làm Thịt Bò Khô)
It is important that you identify the grain of the beef. We need to cut across the grain. Try to slice the beef thinly but into large pieces. Making the beef firmer by putting it in the freezer for about 45 minutes allows for easier slicing. For more photos and recipes, please visit my blog at Danang Cuisine.Vietnamese Beef Jerky (Cách Làm Thịt Bò Khô),
- 500g beef
- 3 tablespoons lemongrass
- 2 tablespoons minced garlic
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 tablespoon five spice powder
- 1 tablespoon turmeric powder
- 1/2 teaspoon pepper
- 2 teaspoons oil or oyster sauce
- 1 tablespoon hot pepper flake
Preparation1. Marinate beef in all ingredients for 5 hours or overnight.
2. Preheat oven 200°C/ 395°F
3. Spread the beef thoroughly and place on a tray. If you have a cooling rack, place the rack in between the tray and the beef.
4. After 15 minutes, turn the beef over. Get rid of any liquid. The time may vary a bit depending on how thin you sliced your beef and how dry you want your beef jerky to be. If you want crispy beef jerky, slice super thin and grill 10 minutes each side. If you want some moisture in the beef jerky, then slice a little thicker. The most important thing is that you set your timer to check on the beef and turn it over after 10-15 minutes and take out when it reaches your desired standard. For more photos and recipes, please visit my blog at Danang Cuisine.