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8 lb Beef or caribou round or flank steak
1 c Beef stock
4 tb Fresh lime juice
4 tb Nam pla (fish sauce)
4 ts Sugar
1/2 c Loosely packed mint leaves*
1/2 c Thinly sliced shallots
4 Scallions, sliced in half lengthwise and cut into 1/4″ lengths
2 Bird or other fresh hot chiles, seeded & finely chopped
stock [above] plus
4 ts Pepper
1 ts Cayenne pepper [opt’l]
4 ts Liquid smoke
1/2 c Soy sauce

*You might want to add come basil leaves or cilantro sprigs here.
Trim all fat off the meat and cut against the grain into 1/4″ thick strips. [Meat is easier to cut when partially frozen and it will cut evenly].

In a saucepan, combine beef stock, lime juice, fish sauce, sugar; bring to a boil over high heat. Add mint, shallots, scallions and chiles. Cool and strain. Mix the stock and the other ingredients together in a bowl.

Add the meat and cover. Marinade overnight. Or put meat and marinade in a sealable plastic bag. Either way turn the meat occasionally to ensure that all portions get well soaked in the marinade. Remove from marinade and let dry on a rack. Line a cookie sheet with foil and arrange meat on it in a single layer. Or place meat directly on oven racks, line bottom of oven with foil. Or on rack in shallow pan Dry for 6 or more hours at 175, turning after 3 hours. Continue to dry in warm oven if necessary. Gas ovens with pilot lights work especially well. Cool and bag it.

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