Thai Beef Jerky (Nua Sawan) - cooking recipe

Ingredients

2 1/2 lbs top sirloin steaks or 2 1/2 lbs top round roast
3 teaspoons coriander seeds
1 teaspoon cumin seed
1 1/2 teaspoons sugar
4 teaspoons light soy sauce
1 1/2 cups oil

Preparation

Slice beef across the grain 2\"X 3\" in size and 1/4\" thick.
Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder.
Combine beef and the rest of the ingredients and marinade 1 hour.
Place beef pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef.
Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven).
Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time. Fry until crispy on the outside and around the edges.
Drain on a cake rack over paper towels.
Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice.
NOTE: Tenderize beef lightly with a mallet if using other cuts of beef. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing.