Thai Dried Beef with Lime Dipping Sauce

The nice thing about having foodies for friends is that if you ask reeeeeeally nice, they can not only be talked into sharing their favorite To Makes but also into doing a guest post for you.

Here's a fun one that I think you'll like from my friend John (who before moving into IT, worked in several Triangle area restaurants).  This is one of his specialties and I thought this would make a great alternative picnic bring-along snack.  Heads up, it does take some pre-planning and time to make, but is definitely worth the effort.

So now, please, a warm welcome for John and his yummy recipe. (clap clap clap clap clap)

Thai Dried Beef with Lime Dipping Sauce

This is beef is popular in Thailand but unfortunately is not often found in Thai restaurants in America. It is easy to prepare and once the initial drying is completed, it cooks extremely quickly.

Thai dried beef is often called "Thai beef jerky" (Nue Swan) but bears no resemblance to the tough rubbery beef sold in America. The flavor of Nue Swan has a hint of sugar and spices and it’s not tough.

Serves 6 to 8

1-1/2 pounds London broil
2 tablespoons coriander seeds
1/2 teaspoon fennel seeds
1/2 cup + 2 tablespoons granulated sugar
1/4 cup fish sauce
Vegetable oil for frying

LIME SAUCE FOR DIPPING
Makes 1/2 cup

2 Serrano chilies, finely chopped
1/4 cup + 2 tablespoons lime juice
3 tablespoons fish sauce (optional)

Combine all ingredients in a small bowl.

THAI DRIED BEEF INSTRUCTIONS

1. Lay the beef on a cutting board and slice it horizontally into slice 1/8 inch thick, slicing across the grain.

2. Roast the fennel & coriander seed in a dry wok or skillet until they are fragrant and golden.

3. Pound or grind them into a coarse powder in a mortar, blender or coffee/spice grinder.

4. In a mixing bowl or plastic food storage bag, combine the ground seeds with the sugar and fish sauce. Add the sliced beef and mix thoroughly making sure all parts of the beef are covered.

5. Cover the beef and marinate for at least 1 hour at room temperature or, preferably, overnight up to 2 days in the refrigerator.

6. Heat the oven to the lowest possible temperature (150-200°). Place the beef on an ungreased cookie sheet and put it on the center rack of the oven. Close the door and let the beef dry about 10 hours.

After drying, the beef should still be soft, and it will be slightly darker in color than it was in the beginning. In this recipe, drying refers to the surface of the meat being dry, not that the meat is completely dry throughout.

7. Heat 1/2 to 1 inch of oil in a sauce pan to 375° degrees. If you use a candy thermometer, this will allow you to gauge the temperature or you can use a commercial counter top fryer.

If any moisture develops on the surface of the beef, dry it thoroughly with a paper towel to insure that it will brown properly.

8. Fry the beef quickly for 5-15 seconds until the outer surface is crisp and barely brown and the inside is still soft and tender.

Ready to serve and dip and enjoy!