How to Make Thai Beef Jerky

Below is the recipe and how to make Thai beef jerky. Thai beef jerky is also known as Nua Sawan (aka Nua Sa Wan or Nua Swan). Thai beef jerky is sweeter than Western beef jerky and is better served semi-wet.

How to Make Thai Beef Jerky

Thai beef jerky or Nua Sawan is very delicious but not as healthy as Western beef jerky. In fact, Thai beef jerky or Nua Sawan is really not low fat or healthy at all. Thai beef jerky or Nua Sawan once cooked can keep up to 1 week in an airtight container at room temperature. Thai beef jerky or Nua Sawan can be eaten by itself or with cooked sticky rice.

Thai Beef Jerky Recipe (Nua Sawan Recipe)

The following ingredients are needed for how to make Thai beef jerky or Nua sawan.

2 ½ lb top sirloin or top round roast 3 tbs coriander seeds 1 tbs cumin seeds 1 ½ tbs sugar 4 tbs Thai light soy sauce or Se-aew sai 1 ½ cup of oil

Below is how to make Thai beef jerky or Nua Sawan:

• Slice beef across the grain 2"X 3" in size and 1/4" thick.
• Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder.
• Combine beef and the rest of the ingredients and marinade 1 hour.
• Place beef pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef.
• Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven).
• Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time.
• Fry until crispy on the outside and around the edges. Drain on a cake rack over paper towels. (be sure to drain oil well)