With Father’s Day around the corner, this year we’re opting for a homemade gift, and cooking up something special for dad. Beef jerky, to be exact.
The traditional method of making beef jerky involves slowly baking the beef in low heat for 4 to 6 hours. But this Vietnamese method doesn’t use the oven at all – it’s marinated and braised on the stove with rich, Vietnamese flavors like roasted chile paste, fish sauce, and garlic, and is much quicker than the traditional technique. Braising results in a softer, more tender finished product that still packs a punch from the spicy Thai chili. (That reminds us – please don’t prep these with your bare hands!)
So, without further ado, here’s our recipe for Vietnamese-Style Beef Jerky.
Braising Liquid: 1 ½ Cups Soy Sauce
2 Pounds Beef Top Round, Preferably 1-2 Pieces
Marinade: ½ Cup Soy Sauce
3 Tablespoons Honey
1 Tablespoon Roasted Chile Paste
1 Tablespoon Fish Sauce
5 Cloves Garlic
1 Teaspoon Crushed Red Pepper Flakes
3 Thai Chile Peppers
Trim off and discard the tops and root ends of the scallions. Peel and mince the garlic. While wearing protective gloves, trim the stem of the chile, then halve and discard the ribs and seeds. Mince the chile to yield 1 tablespoon.
In a large pot combine 1 ½ cups soy sauce, scallions and8 cups water. Add the beef and heat to a boil on high. Reduce the heat to low and simmer uncovered for 60 to 75 minutes, or until the meat reaches an internal temperature of 160°F. Strain the beef and set aside to cool to room temperature. Discard the braising liquid.
While the beef cools, make the marinade. In a large bowl, combine the ½ cup of soy sauce, honey, chile paste, fish sauce, half of the minced garlic, red pepper flakes, thai chile and1 cup water; season with salt. Whisk to combine.
Once the beef is cool, thinly slice with the grain into ⅛-inch-thick slices. Add the slices to the marinade and toss to coat.
Transfer the beef and marinade to a large pan. Cook on medium-low, stirring occasionally, 18 to 20 minutes, or until liquid has almost completely reduced and the beef is glazed. Remove from heat.
Set a wire rack on a rimmed sheet pan. Arrange the glazed beef in a single layer and cool to room temperature. Store in an airtight container for up to 4 days in the refrigerator.