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Spicy Thai Beef Jerky with Lemongrass and chilies

Spicy Thai Beef Jerky with Lemongrass and Chilies

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Prep Time 20 minutes
Cook Time 4 hours
Marinating time 10 hours
Total Time 14 hours 20 minutes
Course Appetizer, Side Dish, Snack
Cuisine Thai
Servings 7 snack-sized servings

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prep the Beef

  1. 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

  1. 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

  1. 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

  1. 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.
  2. 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.
  3. 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

  1. 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.