Beef Jerky, Thai - Nua Sawan Lc-9.2/totappetizer- snack, ethnic- oriental, ethnic- thai, meat- beef 2 1/2 lb beef top sirloin roast; or top round 3 tsp coriander seeds 1 tsp cumin seed 1 1/2 tsp sugar 4 tsp soy sauce, thai light -aew sai 1 1/2 cup oil 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. Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice. NOTE: Tenderize beef lightly with a mallet if using other cuts of beef. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing. NYC Nutrition Analysis (entire recipe): water=825.4 g; calories=4491; protein=242.9 g; total fat=385.1 g; carbohydrate=11.69 g; dietary fiber=2.48 g; ash=15.92 g; calcium=137.1 mg; phosphorus=2413 mg; iron=33.08 mg; sodium=1371 mg; potassium=4231 mg; magnesium=303.2 mg; zinc=47.36 mg; copper=1.18 mg; manganese=0.41 mg; vitamin A=25.4 IU; vitamin E=70.52 mg ATE; thiamin=1.51 mg; riboflavin=2.66 mg; niacin=41.28 mg; pantothenic acid=4.15 mg; vitamin B6=5.03 mg; folate=94.21 ug; vitamin B12=35.95 ug; vitamin C=1.2 mg; saturated fat=61.57 g; monounsaturated fat=102.7 g; polyunsaturated fat=194.8 g; cholesterol=691.7 mg; selenium=226.2 ug; refuse=15.92%; %cal as carb:prot:fat=1:22:77; WW Pts=121.72; (complete analysis) |
