This jerky is a riff on heavenly beef, a Thai dish that is usually quickly marinated and sautéed. At once floral, sweet, and salty, it’s good on its own or served with coconut sticky rice for a treat.
What to buy: We used sirloin tip to test this recipe and loved the final result—chewy and flavorful without excess greasiness.
Game plan: If you have a conventional oven, you can proceed with the recipe as laid out below. If you have a relatively new, digital oven, look to see if you have a “dehydrate” option under the convection setting—it will ensure even air circulation as the meat dries.
The jerky will last up to 1 month when refrigerated in an airtight container. Bring to room temperature before eating.
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