Revealing the super simple method for making pan-dried beef

Tired of expensive store-bought dried beef that may not even be real beef? Why not try making your own delicious pan-dried beef at home with PasGo Team's easy-to-follow guide?

Dried beef is a familiar and beloved snack, especially among kids. Each chewy and flavorful strip, rich with spicy and aromatic notes, is a favorite for many. It's challenging to distinguish between real and fake dried beef in the market nowadays.

Making pan-dried beef with a pan is a mesmerizing process—looks tempting, tastes delightful!

Making dried beef is super easy, especially with the simple and lightweight pan method (no need for an oven) that ensures the freshness of flavor! Just invest a little bit of time, and you'll have batches of quality and delicious dried beef for the whole family to enjoy.

1. Prepare the ingredients for making pan-dried beef

- 300g beef (opt for large, lean pieces)

- 3 lemongrass stalks

- 1 tablespoon of oyster sauce

- 1 tablespoon of red almond oil

- 1 tablespoon of chili powder

- 1 tablespoon of curry powder

- 1 tablespoon of soy sauce

- 1/2 teaspoon of black pepper

- 1/2 teaspoon of turmeric powder

- 1 teaspoon of salt

- 1 teaspoon of sugar

2. Detailed steps for making pan-dried beef

Step 1: Prepare the ingredients for making beef jerky

- Beef, wash thoroughly and let it drain

- Then, cut the beef into large, even, and moderately thick pieces, making sure to slice against the grain to ensure both tenderness and visual appeal (slicing as shown in the picture is ideal).

Slice the beef against the grain for jerky making

- Clean the lemongrass, remove the ends, chop it finely, and then grind it into a smooth paste using a blender. If you're pressed for time, you can buy pre-chopped lemongrass at the market or grocery store, but prioritize getting fresh lemongrass for a more aromatic and flavorful result.

Step 2: Marinate the beef

- Marinate the beef with finely chopped lemongrass, oyster sauce, red almond oil, chili powder, curry powder, soy sauce, black pepper, turmeric powder, salt, and sugar.

- Mix thoroughly to ensure the beef absorbs the spices, wrap it with plastic wrap, and refrigerate for 6 hours or overnight.

Marinate the beef for making pan-dried beef jerky

Step 3: Pan-dry the beef jerky

Visual guide to pan-drying beef

- Turn on the stove, heat the pan, then place the marinated beef on the rack over low heat. Ensure gentle heating to allow the beef to release moisture and absorb flavors. Avoid high heat, as it may cause the moisture inside the meat to remain, leaving the outer surface of the beef jerky burnt.

- Continuously flip the beef during the pan-drying process to prevent burning. Be cautious of lemongrass pieces and spices falling into the pan, which may darken it. To avoid these dark bits from adhering to the beef jerky, consider changing the pan! Roast until the beef becomes dry, firm, and jerky-like.

3. Finished product of pan-dried beef dish

Final outcome of pan-dried beef jerky

Pan-dried beef, with its distinctive golden-brown color and an added layer of lemongrass and chili on the outside, looks truly eye-catching. Shred each strip of dried beef to reveal the pink, flavorful core, and enhance the taste by squeezing a bit of lime or adding a splash of beer. Additionally, you can make a green papaya salad with dried beef that kids love as a delightful snack.

4. Secrets to making incredibly delicious pan-dried beef

Choosing the beef for pan-dried jerky

Preserving the beef

To preserve, place the pan-dried beef in a tightly sealed glass jar and store it in a cool place. With this straightforward pan-dried beef recipe, you can effortlessly create plates of irresistibly delicious beef jerky for your family. Wishing you success in your culinary endeavors.