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!
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.