Imagine sinking your teeth into a savory, umami Thai Beef Jerky (Neua Dad Deow) bursting with irresistible flavors. Whether you’re planning a road trip, looking for a delicious snack, or want to impress your taste buds, this Thai Beef Jerky recipe has you covered. With simple ingredients and easy methods, you’ll be savoring this amazing dish in no time.

Thai beef jerky is a great weekend project and best to make it in large batches. The uncooked jerky keeps well as freezer food (after it’s been dehydrated). But you cut the recipe in half if needing something on a smaller scale.

For more tasty Thai appetizers, try these Gai Tod Thai fried chichen wings, Thai shrimp cakes, Tom Yum Meatballs, Thai corn fritters and sticky rice cakes, Khao Jee.

Why You’ll Love This Recipe

• It’s healthy! Making your beef jerky is much healthier than buying store-bought jerky. You have complete control of your ingredients; no chemicals are added to preserve them. 
• Deliciously Savory: Experience the rich taste of marinated beef transformed into a satisfyingly chewy snack.
• Authentic Thai Flavors: Enjoy the authentic taste of Thai cuisine with a touch of spice and tang unique to this dish.
• Homemade Goodness: Create your own flavorful Thai Beef Jerky at home, ensuring quality and taste with every bite.
• Versatile Snack: Whether on the go or craving a savory treat, this homemade beef jerky is the perfect choice.

What is Thai Beef Jerky? 

Thai Beef Jerky, or “Neua Dad Deow”  or “Neur Tod.” It means the beef slices have been sun-dried and then deep-fried to perfection. Beef jerky is a traditional Thai snack made from seasoned and dried beef strips, then fried lightly to cook it and give it a crispy texture. It’s a popular street food and snack in Thailand, known for its addictive flavors and chewy texture.

Thai Heavenly beef jerky vs. Thai Beef jerky 

Thai beef jerky is similar to Low beef jerky. In Lao, it is called Sin Savahn, meaning “pieces of heaven.” In Thai, it is also known as Nua Sawan. Sawan In Thai means “heaven,” and Savahn in Laos means the same thing; that is how the heavenly beef jerky got its name. The heavenly beef jerky is sweeter and spicier, slightly different from the simple Thai beef jerky.

Thai Heavenly beef jerky is known for its sweeter taste with more seasoning and spices like coriander powder, sugar, and dried peppers.  It is made from high-quality beef marinated in a flavorful Thai spices and herbs blend. The result is a heavenly, melt-in-your-mouth texture packed with delicious flavors. 

On the other hand, Thai Beef jerky is a more traditional style of beef jerky. It offers a tasty and savory experience with simpler ingredients and minimal sugar than the Thai Heavenly beef jerky. 

Thai vs American beef jerky?

Due to key factors, Thai beef jerky stands out from American or Western beef jerky. First, the seasoning used in Thai beef jerky differs with more Asian flavors. Thai beef jerky is marinated in various Thai soy sauces infused with aromatic spices and herbs, resulting in a more pronounced and flavorful taste.

Unlike its American counterpart, Thai beef jerky is not excessively dry. Instead, it is dried just enough to retain its tenderness, making it a more enjoyable and satisfying snack. This careful drying process strikes the perfect balance, ensuring the meat is adequately dried without becoming completely dehydrated, resulting in a tender and succulent texture.

Ingredients for Thai Beef Jerky

• Beef strips. You want some fat in the beef cut as it won’t dry out too much. This is one of the main differences between Thai and American beef jerky. 
• Fish sauce
• Oyster sauce. This is where all the umami flavors come from. Soy sauce works as a substitute but will lack oyster sauce’s silky, savory taste.
• Sugar. It’s just a small amount to balance out the saltiness. Brown or palm sugar works fine as substitutes.
• Ground white pepper. Don’t skip this if possible. This is one of the key ingredients that sets Thai beef jerky apart from American jerky.
• Fresh garlic. We will marinate the beef with fresh minced garlic cloves, giving it a distinct aromatic flavor that sets it apart from American beef jerky.
• Sesame seeds for garnishing. This optional ingredient adds a nice touch and taste to the beef jerky.

What cut of beef is best for making Thai beef jerky

1. Flank Steak: This lean and flavorful cut is popular for making Thai beef jerky. It has a great balance of tenderness and chewiness, and its long, flat shape makes it easy to slice into thin strips.

2. Sirloin: Sirloin is another excellent option known for its tenderness. It has a good amount of marbling, which adds flavor and moisture to the jerky. This cut can be sliced thinly and is often favored for its texture.

3. Eye of Round: This cut is extremely lean and low in fat, making it ideal for those seeking a healthier option. While it may not be as tender as other cuts, it can still produce delicious jerky when sliced thinly against the grain.

4. London Broil: This cut can be used to make Thai beef jerky as it offers a good balance of flavor and tenderness.

How to Make Thai Beef Jerky

The traditional way of making sun-dried beef jerky by drying the meat in the sun for a few hours is ideal. However, this method is not always available, especially in areas with rain, cloudy days, snow, or colder temperatures.

I’m including 3 different methods of making this Thai jerky recipe so you can enjoy it all year round. Please see the steps below on how to dry the meat using different methods.

Thai beef jerky using the sun drying method

Step 1: Cutting the beef. Slice the beef into thin, long slices around ¼ inch wide to 4 inches long. It’s okay to Play around with the thickness of the meat slices. In various Thai and Lao restaurants, I’ve seen beef slices in square-shaped or long, wide, thick cuts. Add the beef strips into a large bowl or container. 

Step 2: Marinating the Beef. Pound minced or shaved the garlic into small pieces. Garlic paste is perfect for this recipe. Add the garlic and the remaining ingredients  (fish sauce, oyster sauce, white pepper, sugar)to the beef strips to marinate.

Use your hands to massage the seasoning to make sure they are well coated in the seasoning mixture. Kitchen gloves are helpful for this step.  Seal the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. 

Step 3: Prepare to sun dry the meat. Remove the meat from the refrigerator and Arrange the beef strips into a single layer over a large baking sheet/cookie sheet. Don’t overcrowd or pile the pieces on top of each other, as you want them to dry out for the dry, jerky texture. 

Step 4: Sun-drying Thai beef jerky. Place the trays of beef jerky on a flat surface with full sun exposure. Use a food cover to keep bugs and flies from the meat. Let it sun dry for 2-3 hours, depending on your temperature. Gauge the doneness with how dry and pliable the meat is. You want the meat to be dry outside and soft in the middle. 

Step 5: Frying the meat. Once the meat is dry and ready, prepare to fry it on the stovetop. On medium-high heat, Pour vegetable oil into a frying pan and let it get hot before frying the meat. Add the dried beef slices to the heated oil and cook for 1-2 minutes.

You don’t need much cooking time because the meat is already partially cooked from the sun or in the oven. Use a slotted spoon or wire mesh strainer to remove the beef onto a platter lined with paper towels to catch the oil.

Drying Thai beef jerky using the oven method

Step 1 & 2. Prep and marinate the beef as in steps 1-2 above.

Step 3. Preparing to oven dry the meat. Preheat your oven to its lowest temperature (around 170°F or 75°C). Place the marinated beef strips on an oven rack. Keep the oven door slightly ajar to allow air circulation. 

Step 4: Checking for Doneness. Depending on the temperature, your oven drying can take 4-5 hours or more. The final texture of the beef jerky should be firm but slightly pliable, with some moisture left. Be cautious not to dry the meat; it will get too touchy to chew on. If you like your beef jerky extra chewy, give it the extra time to dry.

Step 5. Fry the beef jerky. Fry the meat the same way as in step 5 above. 

Enjoying Your Homemade Thai Beef Jerky. Once dried to your desired texture, let the beef jerky cool completely. Store it in an airtight container in a dry place. It’s now ready to be enjoyed as a delicious snack or appetizer.

Making Thai beef jerky using the air fryer method

Step 1 & 2. Prep and marinate the beef the same way as in steps 1-2 above

Step 3. Preparing to air fry the meat. Preheat the air fryer to 160°F (70°C) or the lowest temperature setting available. Place the beef strips in a single layer in the air fryer basket, leaving some space between each strip for air circulation.

Step 4. Dehydrate the beef in the air fryer for about 2-3 hours or until it reaches your desired dryness level. Check on it periodically and flip the strips halfway through for even drying. Once the beef jerky is dry, remove it from the air fryer and let it cool completely. Store the beef jerky in an airtight container or ziplock bag for up to two weeks.

Step 5. Frying Thai beef jerky in the same way as step 5 above. That’s it! Enjoy.

How to serve Thai beef jerky

• Serve the Thai Beef Jerky with a spicy dipping sauce like Jeow Mak Len, Jeow Som, or Nam Jim Jaew for an extra kick.

Helpful Kitchen Notes and Tips

• For sun-drying beef jerky, a food cover helps prevent bugs and animals from getting to your meat.
• Try mixing up different cuts of beef. Use some lean meat as well as some with fat.
• For a spicier kick, adjust the white pepper according to your preference.
• Follow the manufacturer’s instructions if using an air fryer or food dehydrator.

What to Serve With Thai Beef Jerky

• Eat your beef jerky with sticky rice and Nam Jim Jaeow dipping sauce.
• Enjoy your homemade Thai Beef Jerky with fresh cherry tomatoes or cucumber slices for a refreshing balance.

Variations

• Experiment with different levels of spiciness by adjusting the ground white pepper.

Substitutes

• Swap out white pepper for Thai chili powder if you want more heat.

Storing your Thai fried beef jerky

• For your uncooked beef jerky (if made in a large batch), Freeze your unused and uncooked beef in a resealable plastic bag in the freezer for up to 6 months. Before using, allow the frozen meat to thaw to room temperature before cooking. 
• Store your cooked Thai Beef Jerky in an airtight container in a cool, dry place to maintain its texture and flavor.

Top Tip

• When slicing the beef, cut against the grain for the best texture in your final jerky pieces.

Frequently Asked Questions

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