Thai Beef Jerky, Sriricha Sauce

Thai Beef Jerky, Sriricha Sauce

  

Longrain Restaurant & Bar - Sydney


Inspired by the communal eating philosophy of the Asian table, the Longrain menu is made up of dishes created for sharing. The team has evolved Martin Boetz's original Longrain vision, bringing South East Asian influences to carefully sourced ingredients with fresh, zingy flavours.

Ingredients

1kg Beef topside or round sliced with the grain 8 mm thick

 

Ingredients for marinade

20g coriander seed

20g fennel seed

20g cumin seed

20g white peppercorn

100ml oyster sauce

50ml soy sauce

25g castor sugar

 

Method

  • Grind the spices in a mortar & pestle, until fine
  • Combine the spices, oyster sauce, soy and castor sugar until combined
  • Rub marinate into beef slices, leave marinade for 30 minutes
  • Dry overnight on wire racks turning once until dry but sticky
  • Heat oil in wok to 175 degrees celsius
  • Deep fry until crisp, this should only take a couple of minutes

 

Ingredients for Sriracha Sauce

75g garlic, peeled

200g ginger, peeled & sliced into approximately 2mm pieces

100g dry red chilli, deseeded

 

Method

  • Place individual ingredients in stainless steel bowls
  • Cover with sweet vinegar then cover with cling film
  • Steam the ingredients for approximately 2 hours in the covered bowls until ginger and garlic can be crushed between fingers 
  • Drain liquid & reserve
  • Blend ingredients separately then combine, use liquid from ginger to adjust consistency, season with sea salt & rice vinegar for a sharper flavour
  • Serve beef jerky in a lettuce cup with Sriricha sauce

 

Quantities may be adjusted to suit individual taste

Sriricha sauce is also available from Asian Grocers

Pure Beef - The Way Nature Intended We hope you enjoy making and eating - this Cape Grim Beef dish. The array of recipes are updated continuously so please check the website for new additions.

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