Recipe by Dale Talde, chef-partner of Talde in Brooklyn, NY, Jersey City, NJ, and Miami.
- Cook Time
- Prep Time
- 4 tbsp. plus 2 tsp. fish sauce
- 1 tbsp. dark or light soy sauce
- 2 tbsp. plus 1/2 tsp. sugar
- 1/2 tsp. ground white or black pepper
- 1 lb. top-round steak, cut into 1/4-inch-by-1/2- inch-by-4-inch strips
- 5 Thai bird chiles, minced
- 2 tbsp. fresh lime juice
- 2 cloves garlic, minced
- 3 tbsp. vegetable oil
- 3 cups cooked sticky rice
1. In a medium bowl, whisk 2 tbsp. fish sauce, the soy sauce, 2 tsp. sugar and the pepper; toss with the beef. Let marinate at room temperature 30 minutes.
2. Preheat the oven to 250°. On a rimmed baking sheet, arrange the beef in a single layer. Bake until dry but still pliable, 1 hour 45 minutes to 2 hours.
3. In a small bowl, stir the chiles, lime juice, garlic, the remaining 2 tbsp. plus 2 tsp. fish sauce, the remaining 1 tbsp. plus 1 1/2 tsp. sugar and 2 tbsp. plus 2 tsp. water. In a large skillet, heat the oil over medium. Working in batches, fry the jerky until heated through, about 20 seconds per side. Serve with the garlic-chile fish sauce and sticky rice.
Note: If you want a more classic beef jerky, just cook through step 2.