Beef jerky (Nuah daad diew) from Family Thai: Bringing the Flavors of Thailand Home (page 110) by Arnold Myint and Kat Thompson

  • Chinese five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • white pepper
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  • Serves : 4

  • EYB Comments

    Can substitute beef chuck steaks for beef top sirloin steaks. Marinate beef for at least 2 hours and up to 24 hours. You may use the Fried shallots recipe on p. 64.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: How to make sticky rice; Toasted ground chile (Prik pohn); Dried chile sauce (Nam jim jaeow)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef chuck steaks for beef top sirloin steaks. Marinate beef for at least 2 hours and up to 24 hours. You may use the Fried shallots recipe on p. 64.

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