Go Back
+ servings
Thai beef jerky or nuea kemon a white plate
Print Recipe
5 from 10 votes

Thai Beef Jerky Recipe | Sun-Dried Beef | Neua Dad Deow

This Thai beef jerky, known as Thai sun-dried beef or neua dad deow (เนื้อแดดเดียว) in Thai is an amazing dish that goes well with many other Thai dishes such as curries, salads or even a simple side like steamed sticky rice. It's also great as a snack and one of the best things to enjoy with beers!
Prep Time15 minutes
Cook Time12 minutes
Marinating Time12 hours
Total Time12 hours 27 minutes
Course: Main Dishes, Snack
Cuisine: Thai
Servings: 24.7 ounces
Author: Nart

Ingredients

Instructions

  • Slice your beef into 1.5 cm thick pieces.
  • Marinate the beef with fish sauce, oyster sauce, sugar and ground pepper in a bowl. Cover the bowl with plastic wrap and let sit in the fridge overnight.
  • Place the beef slices in a drying rack and hang the rack where it is directly exposed to the sun for 1 day.
    If drying the beef in an oven, arrange the slices on a baking tray and dry at 185 °F or 85 °C for 4.5 hours. Whichever method you choose, make sure each piece of beef is not on top of another one.
  • Collect the dried beef and divide it into your preferred portions.
  • Take as much as you would like to cook/eat and cut the beef into pieces in any shape you want. Freeze the rest of the sun-dried beef for later use.
  • Fry the beef in an air fryer at 85 °F or 180 °C for 12 minutes.
    If using the traditional frying method, heat just enough oil to fry in a frying pan over medium heat. When the oil is hot, add the beef to the pan and fry until cooked.

Notes

This Thai-style beef jerky will keep in the freezer for a long time, but it is best to consume it within 1 month.