Thai-Style Beef Jerky

Thai Style Beef Jerky

Recipe by Dale Talde, chef-partner of Talde in Brooklyn, NY, Jersey City, NJ, and Miami.

  • Cook Time
  • Prep Time
  • 4Servings


  • 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.