Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Marinated Spicy Jerky - Thai Style
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- #4577
Beef jerky is great, but the standard options of pepper and teriyaki can get a bit boring. Thai-style jerky is the polar opposite of tiresome, with lime juice and mint counterbalancing the heat from fresh chiles.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
1 comment
ingredients
1 cup beef stock
4 tablespoons fresh lime juice
4 tablespoons nam pla (fish sauce)
4 teaspoons sugar
1/2 cup loosely packed mint leaves
1/2 cup thinly sliced shallots
4 scallions, coarsely chopped
2 bird or other fresh hot chiles, seeded and finely chopped
4 teaspoons black pepper
1 teaspoon cayenne pepper, or to taste
4 teaspoons liquid smoke
1/2 cup soy sauce
8 pounds beef or caribou round or flank steak
directions
Combine the beef stock, lime juice, nam pla, and sugar in a saucepan over medium-high heat. Bring to a boil. Reduce the heat to a simmer and add the mint, shallots, scallions, and chile peppers. Let cook for 1 minute then remove the pan from the heat. Let the marinade cool to room temperature then strain the mixture.
When the marinade is cool, add the black pepper, cayenne pepper, liquid smoke, and soy sauce. Transfer to a large non-reactive container (plastic or glass).
Trim the fat from the meat. Cut the meat against the grain into 1/4-inch strips.
Add the meat to the marinade, turning to coat it well in the mixture. Cover the container and refrigerate overnight.
Remove the meat from the marinade and let the meat dry on a rack (you can pat the meat dry with paper toweling to speed the process).
Preheat the oven to 175 degrees F or use a dehydrator.
Line a rimmed baking sheet with foil. Place the meat in a single layer on the foil.
Place the baking sheet in the oven and dry the meat at 175 degrees F for 6 hours or until desired consistency. Turn the meat every 2 hours.
Remove the jerky from the oven and let cool completely before storing in an airtight container.
nutrition data
50 calories, 3 grams fat, 1 grams carbohydrates, 6 grams protein per ounce. This recipe is low in sodium. This recipe is low in carbs.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
Can this be made using a dehydrator?
Sure, follow the manufacturer's directions to modify the recipe
December 13, 2007
This is a great marinade! I substituted honey for sugar, and the store didn't have chilis, so I used banana peppers for the pepper flavor and added extra cayenne for heat. I made extra and froze it to try on other meats. I personally like my spicy to be "hot", so next time I'll probably use extra hot peppers or cayenne. Overall, great flavor. Thanks!