Thai Beef Jerky

Thai Beef Jerky is a popular Thai dish that’s traditionally made by drying the beef in the sun, then deep frying it. I’m going to show you how to easily make it in the oven and serve it with a spicy dipping sauce.

Thai Beef Jerky is something I ate often growing up. It has good protein and makes a great snack to eat on road trips.

This Jerky also makes a great party dish and is commonly served with Sticky Rice and Papaya salad.

Beef Jerky Ingredients

Thai beef jerky has minimal ingredients, most of the flavor will come from the spicy dipping sauce. But even on it’s own this jerky is delicious.

Here’s what you’ll need:

• Chuck Roast
• Oil
• Soy Sauce
• Fish Sauce
• Sugar
• Salt and Pepper

How to Slice and Marinate

In this recipe I’m using a 2 pound chuck roast. Use the scale on the recipe card to increase the marinade amount if using a larger piece of beef.

In a large bowl, add all the ingredients for the marinade. Oil, soy sauce, fish sauce, sugar, salt, and pepper. Then whisk to combine.

Slice the chuck roast into even thin strips. Remove any excess fat as needed, but some fat will add flavor to the meat.

Add sliced beef to the marinade and mix well to coat each piece. I used my hands to ensure the marinade is distributed. Place the meat in the refrigerator to marinate for at least 4 hours or up to overnight.

How to Bake

Traditionally Thai Beef Jerky is sun-dried, then quickly deep fried for crispiness. I tested the oven method several times and the result was great. Plus this method is quicker and easier to do.

When beef is ready to bake, preheat the oven to 300° F. I’m using the convection setting on my oven. If you don’t have that setting, then use the regular baking.

Line a baking tray with foil and place a rack on top. Place strips of beef on the rack in a single layer, with a small space in between.

Bake for 30 minutes, then remove from the oven and flip each piece of beef over. This ensures both sides get crispy.

Bake for an additional 30 minutes for a total of 1 hour. The beef jerky should be slightly crispy but tender. If more time is needed place it back into the oven.

Thai Spicy Dipping Sauce

The spicy dipping sauce really takes the Thai beef jerky to the next level. While the sauce is easy to make, the ingredients may be harder to source.

I will link each one, but check your local Asian market first, since it will be cheaper.

• Tamarind concentrate
• Fish sauce
• Palm Sugar
• Lime
• Lime Leaves
• Shallot
• Cilantro
• Toasted Rice Powder
• Ground Thai Chili Pepper

Start by making the palm sugar syrup. Place 2 discs of palm sugar with 1 cup of water in a skillet.

Bring water to a boil and reduce to simmer until the sugar has dissolved and the water has reduced. The consistency should be a light syrup. Remove from heat and allow to cool.

If using lime leaves, roll 2 leaves tightly together and julienne to get fine strips. Finley slice the shallot and cilantro, set aside.

In a small bowl, add the tamarind concentrate, fish sauce, lime juice, and palm sugar. Mix to combine. if you are not serving right away, then store this sauce in the refrigerator until ready to serve.

When serving add the herbs- shallot, cilantro, and lime leaf. Then add the toasted rice powder and ground Thai chilis.

Mix everything well, and taste for seasoning. You can add more palm syrup, lime, or fish sauce if needed.

Try my seafood dipping sauce here.

How to Serve and Store

The beef jerky can be served immediately or kept at room temperature for an hour. Store any leftover beef jerky in the refrigerator for up to 5 days.

The sauce without the herbs and rice powder can be stored in the refrigerator for up to 5 days as well.

Watch the video below to see how this is made.