I absolutely love this homemade Thai beef jerky recipe because it transforms a simple cut of meat into an irresistible snack that’s bursting with bold flavors. Plus, the marinade is packed with spices and sauces that remind me of my favorite street food adventures in Bangkok, making each bite a delicious throwback to those tasty trips.
I enjoy making this truly Thai Beef Jerky, which combines the savory deep flavors of soy and oyster sauces with the rich sweetness of brown sugar. Crushed coriander seeds, cumin, and a touch of cayenne add not just flavor but also the perfect aromatic quality—in this 100% meat jerk, you want to taste all the seasonings, and in this jerky, you will, because it’s perfectly spiced and protein-packed to make a satisfying snack.
Ingredients
Flank steak from beef is: Protein high, rich, savory-flavored.
Soy sauce—contributes umami and saltiness to magnify the marinade.
Fish sauce is a classic Thai ingredient that imparts a profound umami flavor and a certain level of complexity to the dish.
Brown sugar: Provides sweetening power, reconciles and balances condiment elements, both savory and spicy.
Oyster sauce: Contributes to flavors that are deep, savory, slightly sweet, and thick.
Coriander seeds: Earthy, citrus-flavored spice that adds aromatic notes.
Optional heat, cayenne pepper delivers a spicy kick.
Ingredient Quantities
- 1 pound beef flank steak or top round, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 2 tablespoons oyster sauce
- 1 teaspoon black pepper
- 1 tablespoon coriander seeds, crushed
- 2 cloves garlic, minced
- 1 teaspoon ground white pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (optional, for spice)
Instructions
1. In a sizable mixing bowl, combine soy sauce, fish sauce, brown sugar, oyster sauce, black pepper, coriander seeds, minced garlic, ground white pepper, ground cumin, and cayenne pepper if using. Using a spoon, stir until the sugar is thoroughly dissolved and all ingredients are completely combined.
2. Thrust the beef into the marinade, trying to make sure each piece gets nicely coated. It’s best to let the mixture sit for a while, so cover the bowl with plastic wrap or transfer everything to a large zip-lock bag. Once the bag is sealed, give it a good squish.
3. Put in the refrigerator and let the beef sit in the marinade for a minimum of 4 hours. It is better if the beef sits in the marinade overnight; this will allow the flavors to penetrate the meat thoroughly.
4. After being marinated, the oven should be preheated to 175°F (80°C) or to the lowest setting the oven can manage.
5. Cover a baking sheet with aluminum foil, and place a wire rack on top. This creates a system for even air circulation and drying of the beef in the following steps.
6. Take the beef out of the marinade and allow any surplus liquid to run off. Then, lay the pieces of meat in a single layer on the wire rack.
7. Put the baking sheet in the oven that you’ve preheated and let the beef dry in the oven for approximately 4-6 hours. The beef should be dry enough that it has a leathery texture, but it should still be slightly pliable (don’t worry, it won’t be bendy). Flip the beef slices halfway through to ensure that they’re all drying evenly.
8. To check for doneness, take a piece of beef and bend it. You want to see it bend and show white fibers. If it snaps like a cracker, it’s not done.
9. When you have finished, take the beef jerky from the oven and allow it to cool entirely at room temperature.
10. Keeping Thai beef jerky in an airtight container ensures it will maintain its quality for up to a week. Leaving it in the ambient room temperature for prolonged periods will start to diminish its flavoring and spices. And nobody wants that! So, if you wish to store it for a longer time, put it in a low-humidity fridge, while keeping it in the airtight container.
Equipment Needed
1. Sizable mixing bowl
2. Spoon
3. Plastic wrap or large zip-lock bag
4. Refrigerator
5. Oven
6. Baking sheet
7. Aluminum foil
8. Wire rack
FAQ
- Can I use a different cut of beef besides flank steak or top round?Absolutely, you can substitute other lean cuts of beef for the flank steak, such as sirloin. Just make sure they are thinly sliced; as the source material suggests, better marination and drying occur with thinner slices.
- Is the cayenne pepper necessary?The optional cayenne pepper adds spice. You can leave it out if you want your jerky to be milder.
- What can I use instead of fish sauce if I have an allergy?If you cannot use fish sauce, think of a soy sauce substitute, but it will change the original flavor somewhat.
- How long can I store the Thai Beef Jerky?It should last for up to 1 week when stored in an airtight container. For longer storage, give it a chill in the refrigerator.
- Do I need to dry the beef in a dehydrator?While a dehydrator is ideal, it is also possible to use an oven set to a low temperature to dry the beef.
- Can I substitute with white sugar instead of brown sugar?The molasses content in brown sugar contributes a depth of flavor, but it’s okay to use white sugar if you prefer it. Keep in mind that using white sugar may alter the flavor slightly from what the recipe may intend.
Substitutions and Variations
Tamari is the best gluten-free substitute for soy sauce.
Fish sauce: Substitute with soy sauce for a milder flavor, or use coconut aminos for a gluten-free and soy-free alternative.
Brown sugar: Use coconut sugar or honey as an alternative natural sweetener.
Oyster sauce: For similar thickness and sweetness, use hoisin sauce. For a vegetarian option, use mushroom soy sauce.
Coriander seeds: If coriander seeds are unavailable, ground coriander may be used.
Pro Tips
1. Tenderize the Beef: Before marinating, consider using a meat tenderizer or a rolling pin to gently pound the beef slices. This will help absorb the marinade better and result in more tender jerky.
2. Uniform Slicing: Ensure your beef slices are uniformly thin to guarantee even marination and consistent drying. Using a sharp knife and slicing against the grain will also enhance tenderness.
3. Dry the Beef Well: After marinating, take the time to thoroughly pat the beef slices dry using paper towels before placing them on the wire rack. This helps achieve the desired texture and prevents excess moisture during drying.
4. Experiment with Smokiness: For an added depth of flavor, consider adding a small amount of smoked paprika to the marinade, or briefly smoking the beef before drying it in the oven.
5. Monitor Drying Time: Oven temperatures can vary, so start checking your beef for doneness at the lower end of the drying time range. Aim for a leathery texture that isn’t overly brittle.
Thai Beef Jerky Recipe
My favorite Thai Beef Jerky Recipe
Equipment Needed:
1. Sizable mixing bowl
2. Spoon
3. Plastic wrap or large zip-lock bag
4. Refrigerator
5. Oven
6. Baking sheet
7. Aluminum foil
8. Wire rack
Ingredients:
- 1 pound beef flank steak or top round, thinly sliced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons brown sugar
- 2 tablespoons oyster sauce
- 1 teaspoon black pepper
- 1 tablespoon coriander seeds, crushed
- 2 cloves garlic, minced
- 1 teaspoon ground white pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (optional, for spice)
Instructions:
1. In a sizable mixing bowl, combine soy sauce, fish sauce, brown sugar, oyster sauce, black pepper, coriander seeds, minced garlic, ground white pepper, ground cumin, and cayenne pepper if using. Using a spoon, stir until the sugar is thoroughly dissolved and all ingredients are completely combined.
2. Thrust the beef into the marinade, trying to make sure each piece gets nicely coated. It’s best to let the mixture sit for a while, so cover the bowl with plastic wrap or transfer everything to a large zip-lock bag. Once the bag is sealed, give it a good squish.
3. Put in the refrigerator and let the beef sit in the marinade for a minimum of 4 hours. It is better if the beef sits in the marinade overnight; this will allow the flavors to penetrate the meat thoroughly.
4. After being marinated, the oven should be preheated to 175°F (80°C) or to the lowest setting the oven can manage.
5. Cover a baking sheet with aluminum foil, and place a wire rack on top. This creates a system for even air circulation and drying of the beef in the following steps.
6. Take the beef out of the marinade and allow any surplus liquid to run off. Then, lay the pieces of meat in a single layer on the wire rack.
7. Put the baking sheet in the oven that you’ve preheated and let the beef dry in the oven for approximately 4-6 hours. The beef should be dry enough that it has a leathery texture, but it should still be slightly pliable (don’t worry, it won’t be bendy). Flip the beef slices halfway through to ensure that they’re all drying evenly.
8. To check for doneness, take a piece of beef and bend it. You want to see it bend and show white fibers. If it snaps like a cracker, it’s not done.
9. When you have finished, take the beef jerky from the oven and allow it to cool entirely at room temperature.
10. Keeping Thai beef jerky in an airtight container ensures it will maintain its quality for up to a week. Leaving it in the ambient room temperature for prolonged periods will start to diminish its flavoring and spices. And nobody wants that! So, if you wish to store it for a longer time, put it in a low-humidity fridge, while keeping it in the airtight container.
