I grew up eating these beef jerky since my mom would make it for us a lot during the time when my dad was the txiv qeej for a funeral. Our freezer would be loaded with beef bones and meat. Besides using the beef bones for making Pho, we didn’t know what else we could use the beef meat to make it taste good since it was mostly the drier part of the beef. So my mom would make these jerky for us and season it really good so we can eat it or snack on it along with sticky rice or just rice in general. I recall eating these beef jerky with water rice (basically just rice with water poured in and then mixed together). It’s great for taking on a camping trip, road trip, or just any trip in general. Super easy…. It just takes a little time! So I hope you enjoy this recipe!
Basic Ingredients
Fish sauce, white and black peppercorns, sugar, salt, garlic powder, soy sauce, coriander seeds, Thai chili flakes, and beef!
Seasoned
Dried for 4 hours. This is what it looks like.
Deep fried them after it’s dried. You can freeze the dried version from up above in a zip bag and then take it out and quick fry it when you crave them. It’s super easy and convenient!
OH MY MY!
The fat is my FAVORITE bite of all! You know what’s up!
I Love eating these with water rice! Is it just me? 
YUM! Eat it with rice, sticky rice, and pepper dip! It’s scrumptious! 
Enjoy!
Ingredients
- 3 lbs beef cut into strips (I prefer any cut that has fat marbling)
- 1 Tbsp coriander seeds grounded (or grounded coriander powder)
- 1 tsp ground white peppercorn
- 1 tsp ground fresh black peppercorn
- 1 tsp garlic powder
- 1 tsp dried Thai chili flakes
- 2 Tbsp soy sauce
- 3 Tbsp fish sauce
- 1 tsp salt
- 1/3 cups sugar
Instructions
1) Cut the beef into strips (6 inch by 1/4-1/2 inch thick)
2) Season the beef with all the spices and seasonings. Adjust the spice level if you want. Ground up the white/black peppercorn and coriander in a mortar in pestle if you have one. Or you can use already ground up peppercorns and coriander. I prefer fresh ground since it has a better texture and flavor.
3) Mix all the seasonings well into the beef and then cover it. Let it marinade it for at least 1 hour at room temperature.
4) Prepare your baking sheets lined with foil and a rack on top. After 1 hour of marinade, place each strip of beef onto the racks. Preheat oven to 200 degrees F. Place your racks into the oven and let the beef dry out for at least 4 hours.
5) Once dried, heat your pan with 2 cups of oil and shallow fry the beef. Fry just until the outer part of the beef is crispy (about 1-2 minutes) It doesn't take long! It will cook fast! Don't overcook it or else the beef will become even drier.
6) Drain well on paper towels and keep frying until all the beef is used up.
7) Serve away! Enjoy with rice, sticky rice, or just by itself.
-Cindy (CHawjCreations)
Notes
Feel free to increase or decrease the amount of chili powder. Great with any kind of protein.
3 comments
Hi Cindy.
I am also Hmong. But raised in Canada by a Canadian family. It would be nice to learn some of these traditional foods and recipes. ?
Anne
What cut of beef would be best, when buying from the grocery store?
Beef skirt otherwise known as bavette is really good for this. You want to cut across the grain when slicing your strips. It eats really well that way. It’s a cheaper cut of beef too which is nice 😊