Name: Spicy Vietnamese Beef Jerky (Khô Bò Sa Tế) (No Food Dehydrator Needed)
Prep time: 8 h
Cook time: 6 h
Total time: 14 h
Yield: 4
Cuisine: asian
Ingredients: 2 lbs beef sirloin, eye round, or rump roast; ¼ cup minced lemongrass; 10 garlic cloves (finely mince); 1 shallot (about 2 tablespoons, finely minced); 3 tablespoons annatto oil (preferred) or vegetable oil; 1 teaspoon turmeric powder; 1 teaspoon ground black pepper; 1 tablespoon Chinese five spice powder; 1 tablespoon red chili flakes; 2 teaspoons red chili powder; 4 tablespoons granulated sugar; 4 tablespoons fish sauce; 2 tablespoons oyster sauce

Description

Delicious spicy Vietnamese beef jerky recipe that anyone can make at home. And you don’t even need a food dehydrator. All you need is your oven. Enjoy it as a snack or add it to Vietnamese salads.

Ingredients

Units Scale

Beef

2 lbs beef sirloin, eye round, or rump roast

Spicy Marinade

1/4 cup minced lemongrass
10 garlic cloves (finely mince)
1 shallot (about 2 tablespoons, finely minced)
3 tablespoons annatto oil (preferred) or vegetable oil
1 teaspoon turmeric powder
1 teaspoon ground black pepper
1 tablespoon Chinese five spice powder
1 tablespoon red chili flakes
2 teaspoons red chili powder
4 tablespoons granulated sugar
4 tablespoons fish sauce
2 tablespoons oyster sauce

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Instructions

Prepare beef: Slice beef into large sheets of ⅛ to ¼ inch thickness with the grain. Trim off any fat.
Make the marinade: In a medium bowl, combine all the aromatics and spicy marinade ingredients. Mix until evenly combined. Adjust seasoning to taste at this point, if needed.
Marinate beef: In a large mixing bowl or large Ziploc bag, combine sliced beef and marinade mixture. Toss until all of the pieces are evenly coated. Cover with plastic wrap or close bag tightly. Marinate in the fridge for 8 hours or longer overnight. Toss the meat or flip the bag half way through marinating to ensure even coating.
Dehydrate in the oven: Line two baking sheets with aluminum foil or parchment paper for easy clean-up. Place a wire rack over each sheet. Arrange the marinated meats on the wire rack in a single layer. It’s okay to crowd the meat, as it will shrink considerably. But avoid overlapping. Add baking sheets in the center racks of the oven. Turn on the oven to the lowest heat possible, for me it’s 170°F. No need to preheat. Bake for 6 hours, flipping and rotating half way through. Remove from the oven and allow to cool to room temperature.
Check for doneness: You have jerky when the meat is completely dry to the touch and pulls apart easily along the grain with no moisture. It should look like leather but still tender to the bite.
Storage: Store jerky in a Ziploc bag or airtight container. Properly dried jerky will keep at room temperature for 2 weeks or in the fridge for up to 4 months (possibly even longer).

Prep Time: 8 hours
Cook Time: 6 hours
Category: appetizer
Method: Bake
Cuisine: asian, vietnamese