Serves 4 to 6
Ingredients
- 1 pound top round steak
- 5 garlic cloves, minced
- 1 teaspoon peeled galangal, minced
- 3 tablespoons water
- 1½ teaspoons seasoning sauce
- ½ teaspoon MSG
- 1½ teaspoons coarse kosher salt
- 1½ tablespoons sugar
- 2 tablespoons sesame seeds
- ½ teaspoon ground white pepper
- Vegetable oil, for frying
Serve it warm with sticky rice and your favorite jeow.
Prepare the Beef
Slice the steak against the grain into strips about ¼ inch thick and place them in a large bowl.
Using a mortar and pestle, pound the garlic and galangal into a smooth paste. Add the water, seasoning sauce, MSG, salt, sugar, sesame seeds, and white pepper, stirring until fully combined.
Pour the marinade over the beef and mix thoroughly with your hands so every piece is evenly coated. Cover and marinate for at least 1 hour, or refrigerate overnight for a deeper flavor.
Dry the Jerky
Arrange the beef strips in a single layer on dehydrator trays or wire racks.
To dry outdoors, place the beef in direct sun for about 6 hours, longer if the weather is cloudy. Alternatively, dry the jerky in a 165°F oven for about 4 hours. During the final 30 minutes, check it frequently to ensure it dries evenly. The meat should feel dry on the outside while remaining slightly flexible, never brittle.
Fry and Serve
Heat about ½ inch of vegetable oil in a wide skillet over medium-high heat until it reaches 350°F.
Working in small batches, fry the dried beef for about 30 seconds per side. The jerky will float when ready. Avoid overcooking — it should stay tender rather than crisp.
Transfer to paper towels to drain and serve warm or at room temperature alongside sticky rice and jeow.