This year, spice up your Tet celebrations with a unique twist on a classic: lemongrass beef jerky! Forget the usual store-bought snacks; this homemade Vietnamese-inspired treat offers a vibrant explosion of flavour, combining the savory richness of beef with the aromatic zest of lemongrass. Imagine tender, chewy strips of beef, infused with the fragrant citrus notes of lemongrass, a subtle hint of garlic, and a touch of sweetness – the perfect combination to satisfy any craving. It's surprisingly easy to make, and the satisfying chewiness makes it a perfect addition to any Tet gathering, or a delicious snack any time of year.
This recipe provides a simple and straightforward method for creating this delectable jerky, transforming ordinary beef into an unforgettable culinary experience. Ready to elevate your Tet snack game? Let's dive into the detailed, step-by-step process of making this fantastic lemongrass beef jerky.
Tools Needed
- Knife
- Blender (or pestle and mortar)
- Refrigerator
- Microwave oven or food dryer
- Cutting board
- Pestle
- Screen or container with lid
Ingredients
- Beef: 1 piece (approx. 500g, or scale up to 3kg for 1kg dried jerky)
- Salt
- Water
- Ginger
- Shallots
- Lemongrass
- Garlic
- Turmeric powder
- Curry powder
- Five-spice powder
- Seasoning powder
- Sugar
- MSG
- Chili (optional)
- Cooking oil
- Lemon leaves (optional)
Step-by-Step Instructions
Step 1. Prepare the Beef and Marinade
- Wash beef with salt water and ginger. Remove all fat and tendons. Cut beef into pieces using the 'Xo Xo' pattern (for easier tearing later). Thickness depends on preference.
- Blend shallots, ginger, lemongrass, garlic, turmeric, curry powder, five-spice powder, seasoning powder, salt, sugar, and MSG. (Alternatively, finely chop and crush ingredients if no blender is available).
Step 2. Marinate and Cook the Beef
- Marinate the beef with the spice mixture. Refrigerate for at least 8 hours or overnight.
- Heat a pan. Add the marinated beef (no need for oil as the marinade contains oil). Stir for 5-8 minutes, allowing the beef to release and reabsorb its water.
- Cook until the beef reaches 80-90°C. Continue to dry the beef until fully cooked.
- While still hot, pound the beef lightly with a pestle to tenderize it.
Step 3. Dry the Beef
- Use a microwave oven (250°C, 6 minutes twice, flipping halfway), food dryer or air drying method. Adjust drying time based on desired texture (chewy or crispy).
- After initial drying, marinate with crushed lemon leaves and chili. Microwave again for 3 minutes. Adjust drying time for desired texture.
Step 4. Cool, Store, and Enjoy
- Let the jerky cool completely.
- Store in an airtight container in the refrigerator. Consume within 1 month.
Read more: Vietnamese Grilled Pork: A Delicious BBQ Recipe
Tips
- Adjust the spices to your family's preference. Omit or add ingredients as desired (e.g., chili for spice).
- The amount of beef used will determine the cooking and drying time.
Nutrition
- Calories: approximately 250-350 per 100g
- Fat: 7-15g per 100g
- Carbs: 5-10g per 100g
- Protein: 40-50g per 100g
FAQs
1. Can I use a different type of meat for this recipe?
While beef is traditional and works best, you could experiment with other lean meats like chicken or turkey. Adjust the cooking time accordingly, as they will cook faster.
2. How long does the lemongrass beef jerky last?
Properly stored in an airtight container in the refrigerator, your lemongrass beef jerky should last for about a week. For longer storage, consider freezing it.
This lemongrass beef jerky recipe is a fantastic way to add a unique and delicious element to your Tet celebrations, or simply enjoy a flavorful snack anytime. The satisfying chew and aromatic blend of flavors are sure to impress your family and friends. So, gather your ingredients and get ready to experience the delightful taste of homemade Vietnamese-inspired lemongrass beef jerky!