Spicy Vietnamese Beef Jerky Recipe

I’ve been playing around in the kitchen lately and decided to try making my own beef jerky, and honestly, the mix of soy sauce, fish sauce, sriracha, garlic, and ginger in this recipe totally blew my mind and made me realize that homemade snacks can be way cooler than anything store-bought.

I think this spicy Vietnamese Beef Jerky is nutrient dense cuz the lean beef gets marinated in a mix of soy, fish, sriracha, brown sugar, garlic, ginger, red Thai chili and lemongrass. I love that its high in protein and antioxidants which help boost metabolism.

Ingredients

• Beef sirloin gives a high-protein base and tender flavor thats perfect for jerky.
• Soy sauce adds a salty umami kick, boosting the savory quality.
• Fish sauce provides an authentic umami depth that makes the flavor pop.
• Sriracha brings extra heat and bold spiciness that awakens the taste buds.
• Brown sugar gives a slight sweetness balancing out the heat in the marinade.
• Fresh garlic and ginger add punchy flavor and health benefits to every bite.
• Lemongrass imparts zesty citrus notes that brighten this spicy jerky mix.

Ingredient Quantities

• 1 lb beef sirloin or flank steak, thinly sliced against the grain
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 2 tbsp sriracha sauce
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1 red Thai chili, finely chopped (adjust to taste)
• 1 stalk lemongrass, finely chopped (optional but recommended)
• 1 tsp ground black pepper
• 1/2 tsp cayenne pepper (for a little extra heat)

How to Make this

1. Thinly slice the beef sirloin or flank steak against the grain and set aside.

2. In a large bowl, mix together the soy sauce, fish sauce, sriracha sauce, brown sugar, and rice vinegar.

3. Add minced garlic, minced ginger, finely chopped Thai chili, and if you have it, the finely chopped lemongrass to the bowl.

4. Sprinkle in the ground black pepper and cayenne pepper, then stir to make sure everything is well combined.

5. Toss the beef slices into the marinade ensuring each piece is evenly coated.

6. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but overnight is best.

7. Preheat your oven to 170°F and line a baking sheet with aluminum foil.

8. Arrange a wire rack on the baking sheet and lay the beef strips on the rack in a single layer.

9. Place the beef in the oven and let it dry out for about 4 to 5 hours. Check every now and then to ensure it isn’t overcooked.

10. Once the jerky is dried out yet still a bit pliable, take it out and let it cool before serving or storing it in an airtight container. Enjoy your snack!

Equipment Needed

1. A sharp knife for slicing the beef thinly against the grain
2. A cutting board to safely prep the meat and other ingredients
3. One large bowl to mix the marinade ingredients together
4. Measuring cups and spoons for accurately adding the soy sauce, fish sauce, and spices
5. Plastic wrap to cover the bowl while the beef marinates in the fridge
6. An oven preheated to 170°F for drying out the beef
7. A baking sheet lined with aluminum foil for easy cleanup
8. A wire rack to arrange the beef strips in a single layer during drying
9. Tongs for handling the beef slices when arranging them on the wire rack

FAQ

• Q: Can I use a different cut of beef?
  A: Yeah, you can use other cuts like chuck or round, but sirloin or flank works best for a tender jerky.
• Q: How long should I marinate the beef?
  A: It is best to marinate for at least 4 hours, but if you can let it sit overnight, its even better.
• Q: Can I adjust the spice level?
  A: Sure thing, if you like it extra hot, add more sriracha or cayenne, and if you prefer milder, cut back on the chili.
• Q: What is the best way to dry the jerky?
  A: You can use an oven set on low heat or a dehydrator. Just make sure theres enough airflow so the meat dries evenly.
• Q: How can I store the jerky?
  A: Keep it in an airtight container in the fridge for up to 2 weeks, or freeze it for longer shelf life.

Spicy Vietnamese Beef Jerky Recipe Substitutions and Variations

• For the beef sirloin or flank steak try using brisket or round steak instead if you want a different texture, just make sure you slice it pretty thin.
• If you dont have fish sauce on hand, you can substitute it with extra soy sauce mixed with a squeeze of lime juice to bring out a similar savory tang.
• If sriracha isnt available then use any other hot chili sauce you like the flavor might change a bit but it still gives that spicy kick.
• Instead of fresh lemongrass try using a bit of lemon zest and a drizzle of lime juice its not exactly the same but works pretty well in a pinch.
• When youre out of fresh ginger you can use a pinch of dried ginger powder, just use less since its more potent than the fresh version.

Pro Tips

1. Try lightly freezing the beef before slicing it. This makes it easier to cut thin slices against the grain which is super important for tender jerky.
2. Let the meat marinate as long as you can it really helps the flavors mix in. Overnight is awesome if you have the time but if not, at least 4 hours does the trick.
3. Pay attention when drying the beef in the oven. Check it every so often to avoid overcooking cuz every oven is different and you wanna keep it a bit pliable.
4. If you cant find lemongrass, its totally fine to leave it out but if you happen to get some its a game changer for that extra fresh flavor.