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.

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

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.

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

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