Lao Beef Jerky (Sin Savanh)
Sin Savanh is a popular Lao beef jerky known for its savory, slightly sweet, and sometimes spicy flavor profile. Thinly sliced beef is marinated in a blend of seasonings and then dried, either in the sun, a dehydrator, or an oven. It's a beloved snack, often enjoyed with sticky rice.
🧂 Ingredients
- 1 lb Lean beef(e.g., eye of round, flank steak, thinly sliced against the grain)
- 2 cloves Garlic(minced)
- 1 tablespoon Ginger(minced or grated)
- 2 tablespoons Fish sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Black pepper(freshly ground)
- 1 Thai red chili(finely diced (optional, adjust to taste))
- 1/4 cup Sesame seeds(toasted (optional))
👨🍳 Instructions
- 1
Slice the beef thinly (about 1/8 to 1/4 inch thick) against the grain. Partially freezing the beef can make slicing easier.
💡 Tip: Consistency in thickness ensures even drying. - 2
In a bowl, combine the minced garlic, minced ginger, fish sauce, brown sugar, black pepper, and diced Thai chili (if using). Mix well to create the marinade.
💡 Tip: Taste the marinade and adjust seasonings as needed. - 3
Add the thinly sliced beef to the marinade and toss to coat evenly. Marinate for at least 1 hour, or preferably overnight in the refrigerator.
💡 Tip: Overnight marination allows flavors to penetrate the meat more deeply. - 4
Arrange the marinated beef slices in a single layer on dehydrator trays, ensuring they do not overlap. If using an oven, line a baking sheet with parchment paper and place a wire rack on top, then arrange the beef on the rack.
💡 Tip: Proper spacing is crucial for air circulation and even drying. - 5
Dry the beef:
💡 Tip: Check the jerky periodically to prevent over-drying. - 6
Once dried, let the jerky cool completely. If desired, toss with toasted sesame seeds.
💡 Tip: Jerky will become firmer as it cools. - 7
Store the Lao beef jerky in airtight containers or zip-top bags at room temperature or in the refrigerator.
💡 Tip: Proper storage helps maintain freshness and prevent mold.
💡 Pro Tips
- ✓For a crispier jerky, you can briefly deep-fry the dried strips for about 15-30 seconds until they float.
- ✓Adjust the amount of sugar and chili to suit your preference for sweetness and heat.
- ✓If you don't have a dehydrator or oven, some traditional methods involve sun-drying, though this requires specific climate conditions.
🔄 Variations
- Add a tablespoon of MSG for a flavor boost.
- Incorporate lemongrass or galangal into the marinade for added aroma.
- Use a mix of lean cuts and slightly fattier cuts for different textures.