There’s something wildly satisfying about ripping into a piece of Thai beef jerky — that chewy, savory, and spicy strip of beef packed with flavor from lemongrass, chilies, and a punchy marinade. This Spicy Thai Beef Jerky with Lemongrass and Chilies is a spin on the classic Thai beef jerky recipe, known in Thailand as “Nua Dad Deow.” Unlike the traditional sun-dried version, this one is adapted for ovens or dehydrators, making it the perfect DIY beef jerky project. It hits all the notes: spicy, aromatic, slightly sweet, and deeply umami. It’s a great make-ahead snack, perfect with beer, and honestly? Pretty addicting with sticky rice. If you're a fan of smoked jerky recipes or beef jerky marinade recipes in general, this one deserves a top spot in your kitchen rotation.
Spicy Thai Beef Jerky with Lemongrass and Chilies
Prep Time 20 minutes mins
Cook Time 4 hours hrs
Marinating time 10 hours hrs
Total Time 14 hours hrs 20 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Thai
Servings 7 snack-sized servings
Sharp knife and cutting board For slicing the beef uniformly (you want consistent thickness for even drying).
Mixing bowl To combine your marinade ingredients and toss with the beef.
Dehydrator or Oven A dehydrator (like Excalibur or Nesco) is ideal for precise temperature control. If using an oven, make sure it can maintain a low temperature (170°F is perfect).
Wire rack and baking sheet (if using oven) The rack allows airflow around the beef strips for even drying.
Zip-top bag or container For marinating the beef overnight.
For the Jerky
- 2 pounds beef eye of round or top sirloin sliced against the grain into 1/4-inch thick strips
- 2 tablespoons fish sauce
- 3 tablespoons soy sauce or tamari for gluten-free
- 1 tablespoon oyster sauce
- 1 tablespoon palm sugar or brown sugar
- 2 stalks lemongrass white part only, finely minced or pounded
- 4 garlic cloves minced
- 1 teaspoon white pepper
- 2 teaspoons ground coriander
- 1 tablespoon chili flakes adjust to heat preference
- 1 teaspoon ground turmeric
- 1 tablespoon rice vinegar
- Zest of 1 lime optional but adds brightness
Optional Garnish
- Toasted sesame seeds
- Finely chopped cilantro
- Squeeze of fresh lime juice
Prep the Beef
Start by slicing your beef into uniform 1/4-inch thick strips. Cutting against the grain ensures tender bites. If you want ultra-clean slices, place the meat in the freezer for 30–45 minutes before slicing.
Make the Marinade
In a bowl, mix the fish sauce, soy sauce, oyster sauce, sugar, lemongrass, garlic, pepper, coriander, turmeric, chili flakes, and vinegar. Stir until the sugar dissolves. This deeply savory, tangy, and spicy blend is your signature jerky marinade — and it doubles as a great base for any jerky seasoning recipe.
Marinate the Beef
Place the beef strips in a zip-top bag or shallow dish. Pour the marinade over and toss to coat evenly. Seal and refrigerate overnight (or at least 8 hours). This step is crucial — the longer the soak, the deeper the flavor.
Dry the Jerky
If using a dehydrator, arrange the marinated beef strips in a single layer on the trays. Set temperature to 160°F and dehydrate for about 4 hours, flipping halfway through.
If using an oven, preheat to 170°F. Lay beef strips on a wire rack set over a baking sheet. Prop the oven door open slightly with a wooden spoon to allow moisture to escape. Dry for about 3.5 to 4.5 hours, flipping once halfway.
You’ll know it’s done when the jerky is dry but still pliable — it should bend and crack slightly but not snap.
Cool and Store
Let the jerky cool completely on the rack. Store in an airtight container or zip-top bag. It keeps for up to 1 week at room temp, 2–3 weeks in the fridge, or longer if vacuum-sealed.
Pairings
This spicy Thai beef jerky really shines when served the traditional way — alongside sticky rice and a spicy dipping sauce (try a Thai-style nam jim jaew with tamarind, lime juice, and toasted rice powder). You can also pair it with:
- Iced Thai tea or lager-style beer — the cooling effect is perfect against the chili heat
- Pickled vegetables — like pickled cucumbers or carrots to cut the richness
- Fresh herbs — a side of cilantro, mint, and Thai basil can turn this into a mini picnic plate
- Jasmine rice or cucumber salad if sticky rice isn’t available
This is also a natural match for Thai beef jerky and sticky rice lovers — it’s salty, chewy, and satisfying.
FAQs
1. What cut of beef is best for Thai beef jerky?
Eye of round is the most popular choice for its low fat and consistent texture. Top round, bottom round, or sirloin tip are also great. Avoid fatty cuts like ribeye, which spoil faster due to the fat content.
2. Can I use ground meat instead of whole muscle cuts?
Absolutely. If you're interested in ground beef jerky recipes dehydrator versions or even ground venison jerky recipe variations, you can use a jerky gun to form the meat into strips. Adjust your marinade by omitting excess liquid and adding a binding agent like curing salt or powdered seasoning.
3. Do I need a dehydrator for this recipe?
Not at all. While a dehydrator is helpful for smoked beef jerky or jerky recipes with precise temperature needs, a conventional oven at low heat with proper airflow works well. Just be sure to prop the door open for circulation.
4. Can I make a teriyaki version of this jerky?
You can easily swap the marinade with a beef jerky marinade recipe that leans sweet and garlicky — think soy sauce, mirin, sugar, and ginger — for a teriyaki beef jerky recipe vibe. But keep the lemongrass if you want to keep some Thai flair.
5. How spicy is this jerky?
Medium-spicy with a warm, lingering kick. You can always dial down the chili flakes or omit them entirely if you’re sensitive. If you love heat, try adding fresh Thai bird chilies to the marinade.
