Buzz
Dry beef is a dish loved by many, but its price can be a deterrent. If you want to save money and enjoy this dish according to your taste, join Mytour to explore the simple and incredibly tasty method of making dry beef in a pan right below.
1. Introduction to dry beef
Dry beef, also known as beef jerky, is a popular dish worldwide. The fat is removed from the beef, and it is marinated with a perfect combination of salty, sweet, and spicy flavors. There are various methods to make it dry, such as drying, sun-drying, or using salt. The result is a flavorful snack that is perfect for any occasion. People can also use it to enhance the taste of other dishes like salads or mixed rice paper rolls. Dry beef can be stored for a long time without the need for refrigeration, making it even more appealing.
One of the drawbacks of this dish is its extremely high cost, making it a luxury not everyone can afford. Many people seek ways to make it at home, allowing them to customize the flavors to better suit their taste buds. There are numerous ways to make beef jerky, and using a pan is a popular choice due to its simplicity.
2. Recipe and method for making pan-dried beef
| Khẩu phần | Thời gian chuẩn bị | Thời gian chế biến | Tổng thời gian |
| 1 – 2 người | 30 phút | 9 tiếng | 10 tiếng |
2.1. Ingredients preparation
- Beef: 1kg (preferably sirloin and rump)
- Five-spice powder: 1/2 packet
- Oyster sauce: 4 teaspoons
- Honey: 6 teaspoons
- Korean chili powder: 2 teaspoons
- Pepper: 1 teaspoon
- Beef stew seasoning: 1/2 teaspoon
- Sate sauce: 2 teaspoons
- Lemongrass, garlic: 5 cloves
- 1 piece of ginger, 2 chili peppers
2.1. Processing Steps
Step 1: Preliminary Processing
- Clean and trim the beef, removing excess fat, leaving only the meat. Cut it into slices about 0.5 – 0.7cm thick.
- Wash and finely chop lemongrass, ginger, and fresh chili. Slice garlic into thin pieces or finely chop for a more aromatic beef.
Step 2: Marinate the beef
– Mix the spices in the proportions prepared in the ingredients section: five-spice powder, oyster sauce, honey, chili powder, beef seasoning, pepper, satay, along with the mixture of finely chopped lemongrass, garlic, and ginger.
– Thoroughly coat the mixture on the beef, paying attention to massaging the beef to allow the spices to penetrate each small piece.
– Put the mixture in a sealed box, marinate for about 8 hours in the refrigerator's cool compartment. It's best to marinate overnight to save waiting time.
Note that the longer you marinate the beef, the more flavorful it becomes. Occasionally, during the marinating process, it's advisable to open it up and flip it to ensure even flavor absorption on all sides.
Step 3: Cook the beef thoroughly
– After marinating for the required time, take the beef to cook thoroughly. Utilize the marinating liquid for boiling. Use low heat, simmer the beef until it releases its juices, then gradually reduce the liquid. Taste the meat during cooking to check if it has the desired flavor.
– Once the beef has reduced its liquid, turn off the heat, scoop it out, and let it cool. Use a rolling pin to straighten and tenderize the beef. You can keep it in whole pieces or shred it into smaller portions. Shredding helps the beef dry faster without the need for excessive gas or electricity. If left in larger pieces, patience is required during the waiting process.
Step 3: Pan-dry the beef
– Use a non-stick pan to prevent the beef from burning or sticking to the bottom. Arrange each piece of tenderized beef on the pan, set the flame to low, and patiently wait for the beef to dry out. Flip the beef on both sides to ensure even drying and prevent burning.
– For shredded beef, it's simpler; just stir-fry over low heat until it dries out evenly.
– Once the dried beef is ready, let it cool, then store it in a sealed container for gradual consumption.
3. Finished Product Requirements
Regarding color: The beef should have a dark yellow hue; if it appears black, it's likely due to insufficient seasoning during marination. This can also happen if the drying temperature is too high.
Concerning aroma: Dried beef should carry a subtle fragrance of spices. To achieve this, adjust the proportions of the aromatic spices and beef seasoning accordingly.
In terms of flavor: When savoring dried beef, the taste profile should follow the sequence of spiciness – saltiness – sweetness. The lingering aftertaste should be a rich, sweet flavor from the beef. This makes it an irresistibly appealing snack, perfect for pairing with various dishes. However, when enjoying it with salads, opting for dried deer meat enhances the experience!
4. Handy Tips and Notes
– Choosing the right beef is a crucial step; both sirloin and rump cuts work, but the preferred and more delicious option is the rump.
– To achieve larger beef strips, cut along the grain, creating wide slices. Avoid excessive thickness, which makes the beef difficult to cook, and overly thin cuts that result in small pieces.
– During the marinating process, many end up with dried beef carrying an overpowering spice aroma. A common mistake is using an excessive amount of five-spice powder or beef seasoning. Adjust the proportions accordingly, considering that beef naturally carries a sweet flavor, and drying enhances its rich, savory taste.
– Before drying or dehydrating, use a rolling pin to tenderize the meat. This ensures easier shredding when the meat is dry and also saves drying time.
– Dried beef pairs exceptionally well with pickled vegetables. To enhance the flavor, you can squeeze a little lime over it.
– You can also use an air fryer for this process. Check out the details on how to make dried beef using an air fryer for a quick and tasty alternative.
Above is the simple and speedy way to make dried beef in a pan that Mytour Blog wants to share with you. Wishing you successful execution to create a delicious beef dish that many will love and find easy to eat.
Profile picture credited to @khothiet
