Cambodian Beef Jerky Recipe

One of the best parts of traveling is the food. We’ve found a very simple and tasty jerky recipe from our favorite vegetarian in Phnom Penh. For this jerky, we used beef from the nearby farmer’s market and used the traditional Cambodian drying method. Besides, this recipe is also quite healthy, as there are no unhealthy preservatives added, like MSG.

Hot knife cuts are used to produce excellent cuts of jerky. The Himalayan Pink (HPP) is considered by some to be the best cut of meat for making jerky. After the hot knife is applied to the meat, it will be cut thin and then put through the jerky cutter, which will cut the meat to the desired thickness.

I’ve seen many different types of beef jerky, but I’ve never tried one myself so I decided to make my own. It turned out to be very good. I did add some extra garlic to the recipe but feel free to leave that out if you prefer.

Delicious Cambodian Beef Jerky Recipe is a Southeast Asian type of jerky that is popular in Cambodia, Thailand, and Vietnam. This Cambodian disk is prepared with beef that has been marinated with just a few seasonings and sun dried. It’s simple to prepare and consume. They were a hit with the kids, and they weren’t too hot.

Ingredients

2 pounds. finely sliced beef
a quarter cup of oyster sauce
a quarter cup of soy sauce
1 1/2 cup yoshida or teriyaki sauce from Costco
1 tablespoon salt (optional) for a saltier taste
6 garlic cloves, pounded into a paste in a mortar
1 large sliced ginger rice spoon
2 tbsp sugar (not rice spoon measuring spoon) more or less to taste
1 tsp black pepper or a crushed chili
2 tablespoon sesame seeds, toasted (optional)
Optional message

Cambodian Beef Jerky Recipe Instructions

1. Combine all of the ingredients in a large mixing bowl and marinate the meat overnight.
2. Take it out the following day to sundry or dry in a food drier.
3. If the meat is thin enough to cook in the microwave for 1 minute, or grill it when ready to serve, but the best method to prepare Asian jerky is to deep fry it.

Serve with sticky rice, Thai Som Tam, or Khmer Bok Lahong and dried jerky dressed with lime juice.

Note: I fried my meat before marinating it so that I know it will taste nice when it is dry. Don’t be afraid to experiment with the flavor and modify it to your liking. Any jerky will taste better with yoshida and teriyaki sauce.

Thank you, and have fun with it.

 

 

Related Recipe: Lemongrass Grilled Chicken in Cambodia

daily value in percent

185.3g 67 percent total carbohydrate

Cholesterol: 162 mg (54%).

Total Fat: 13.2 g (17%)

Saturated Fat 4.5g (23% Saturated Fat)

1 gram of dietary fiber = 4%

74.4g 149 percent protein

461 percent sodium 10595mg

181.2g 362 percent sugar

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You have probably seen Jerky around the supermarket before, but not have a real clue of what is inside, or about its different flavors. Well, most of the time you see the jerky in the stores, it is not actually edible. It is usually a mixture of beef and soy, and has been treated with a lot of chemicals to make it hard. The real Jerky is a lot richer in flavor and meatier. This Jerky is made from the tenderest part of the beef. It is very healthy and contains a lot of protein. It also can be found in the Asian grocery stores if you are a big fan of it.. Read more about lao beef jerky calories and let us know what you think.