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Neua Daet Diao (Fried Sun-Dried Beef)

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Submitted by HKmary

Neua daet diao, Thai sun-dried fried beef marinated in fish sauce, oyster sauce, garlic, coriander root, and a splash of whiskey. Crisp jerky-like edges with chewy centers, served with sweet chili sauce.

YIELD

4 servings

PREP

80 min

COOK

20 min

READY

9 hrs

Neua daet diao means “beef dried in one day’s sun” in Thai, and that’s exactly what this recipe does. Slices of beef marinate in a punchy mix of fish sauce, oyster sauce, garlic, coriander root, and a splash of whiskey, then spend a day on a rack outside under the sun before getting fried hard in hot oil. The result is a chewy, intensely savory street-food staple sold from carts all over Bangkok.

The coriander root is the move you might overlook. It’s earthier and more pungent than the leaves, with a deep cilantro-celery flavor that anchors Thai marinades. If your supermarket only sells the leafy cilantro, save the woody stem ends and pound those instead. Whiskey shows up surprisingly often in Thai marinades. It tenderizes the muscle fibers and adds a faint smoky-sweet note that survives the fry.

Pro Tips

  • Slice the beef across the grain at about ⅓ inch thick. Thicker pieces won’t dry through. Thinner pieces fry into crackers.
  • Use a flank, sirloin, or top round. Tougher cuts dry better and crisp up properly when fried.
  • Cover the rack with cheesecloth or fine mesh when drying. Flies and birds find this irresistible.
  • Dry indoors near a hot window or use a dehydrator at 145°F (63°C) for 4 to 6 hours if you don’t have reliable sun.

Variations

  • Use pork loin in place of beef for the closely related muu daet diao.
  • Add a teaspoon of palm sugar in place of the white sugar for a deeper, more caramelized marinade.
  • Serve with sticky rice and a nam jim jaew tamarind-chili dipping sauce for a more traditional plate.

Ingredients

1 453.6
POUND G BEEF
1 1
EACH EACH GARLIC BULB *
1 5
TEASPOON ML CURRY POWDER
½ 2.5
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML OYSTER SAUCE
1 15
TABLESPOON ML FISH SAUCE
3 3
EACH EACH CORIANDER ROOT *
1 15
TABLESPOON ML SUGAR
2 30
TABLESPOONS ML WHISKEY
3 45
TABLESPOONS ML CHILI SAUCE

Directions

After washing the beef, cut it into slices about ⅓ inch thick.

Pound the garlic, coriander root, and pepper in a mortar.

Add the beef slices and work them around in the mixture.

Add the fish sauce, oyster sauce, whiskey, sugar, and curry powder, mix well, and allow to marinate for one hour.

Arrange the slices of beef on a rack and leave in the sun for one day.

Turn occasionally.

Fry the sun-dried beef in hot oil and then drain.

Serve with sweet chili sauce.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 369 51% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 636mg 27%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 62g
Vitamin A 2% Vitamin C 4%
Calcium 2% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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