Thai beef jerky
15 minutes
Preparation time
2 hours
Cooking time


Neau dad deaw (Thai beef jerky)

500 g rump steak or other lean cut of beef, cut into 3 mm slices

2 garlic cloves, crushed

2 tbsp coriander seeds, lightly crushed

1 tsp ground white pepper

2 tbsp light soy sauce

2 tbsp fish sauce

1 tbsp palm sugar

Sticky rice

300 g (1 ½ cups) glutinous rice, soaked for 2 hours

Nam jim jaew (chilli dipping sauce)

2 tbsp glutinous or jasmine rice

1 large dried red chilli

1 garlic clove

Large pinch salt flakes

4 coriander roots, cleaned

1 large shallot, roughly chopped

¼ cup roughly chopped coriander leaves and stems

1 tbsp palm sugar

60 ml (¼ cup) fish sauce

1 lime, juiced

To serve

1 cucumber, sliced


Neau dad deaw (Thai beef jerky)

  1. Combine the beef, fish sauce, soy sauce, sugar, coriander seeds and pepper in a bowl. Toss to combine and refrigerate for 1 hour.
  2. Place a baking and roasting rack in warming drawer. Lay the beef strips across the rack and dry the jerky in the warming drawer on Food Setting 3 (approximately 75°C) for 4 hours, or until mostly dry. Alternatively use the oven Drying function at 75⁰C.


Sticky rice

  1. Place the rice into a perforated steam container.
  2. Place the container into the steam oven and Steam at 100⁰C for 40 minutes.

Nam jim jaew (chilli dipping sauce)

  1. Place the rice and chilli in a small frying pan. Toast on medium heat, induction setting 4, until the rice is nutty and the chilli is fragrant.
  2. Use a mortar and pestle or a food processor and grind the rice and chilli to a powder.
  3. Use a mortar and pestle to sham the garlic and salt, add the following ingredients in order, crushing them each separately before adding the next: coriander root, shallot, coriander leaves and stems, then palm sugar.
  4. Add the rice and chilli powder and then season to taste with lime juice and fish sauce.

To serve

  1. Serve the Thai beef jerky with the chilli dipping sauce, sticky rice and cucumber slices.

Alternative jerky flavours

Classic jerky

500 g rump steak or other lean cut of beef, cut into 3 mm slices

60 ml (¼ cup) Worcestershire sauce

1 garlic clove, crushed

½ tsp pepper

¼ tsp salt flakes

¼ tsp coriander seeds, lightly crushed


Prepare as per recipe above


Chilli and lime jerky

2 tbsp soy sauce

2 tbsp sambal olek

1 tbsp brown sugar

1 lime, zested and juiced


Prepare as per recipe above


Smoky jerky

500 g flank steak (or eye or round or top round steak)

2 tbsp low-sodium soy sauce

1 tbsp Worcestershire sauce

1 tsp coarsely-ground black pepper

1 tsp liquid smoke

1 tsp onion powder

½ tsp garlic powder


Prepare as per recipe above


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