Beef Heaven – Nua Sewan – Thai Beef Jerky
I gotta confess I’m not a beef jerky kinda girl. In fact, besides Nua Sewan that I tasted in a Thai cooking class eons ago, I never even tasted beef jerky until last month when I bought a package from Trader Joe’s. To be honest, I thought it was yucky. So why make it?
To begin with, I had a huge sirloin and I’m only one person, so after cooking a piece of it for dinner I was still left with a lot and I recalled how much I liked the recipe I learned in my cooking class. Of course that recipe used all sorts of ingredients that are definitely not Paleo – so here’s my version. I think it’s pretty terrific…I hope you do too!
Beef Heaven – Nua Sewan – Thai Beef Jerky
Though I eat this as a snack, you can serve it warm with rice and cucumber salad as a very satisfying meal.
1 1/2 pounds grass-fed steak (I used sirloin)
3 tablespoons coriander seeds
2 teaspoons ground fennel
1 teaspoon ground black pepper
3 tablespoons coconut aminos or teriyaki sauce
2 tablespoons fish sauce
1/2 cup maple or palm sugar
Cut the steak into very thin slices (might be easier if you freeze the meat slightly)
In a small plastic ziplock bag, pound the coriander seeds with a heavy object (bottom of a skillet works just fine) until the most of the seeds are cracked.
Add the fennel and pepper; shake until combined.
In a large ziplock bag or bowl, stir together the coconut aminos and fish sauce. Add the sugar and stir until dissolved.
Add the spices to the liquid ingredients.
Add the beef; let stand, covered, 30 minutes or overnight in the refrigerator.
Heat oven to 450°F. Line two jelly roll pan with foil. Place rack over foil. Line meat on racks.
Bake 10 minutes or until browned. Turn.
Bake 5 to 10 minutes longer or until meat looks dried.
Put on serving plate or store in plastic bag or container and refrigerate.
It’s hard to determine the servings as I just leave it in the refrigerator and snack on it.
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