Nua Sawan (Thai Beef Jerky)

Directions

1. Slice beef across the grain 2"X 3" in size and 1/4" thick. Roast coriander and cumin seeds in a fry pan over low heat till fragrant, cold, and grind coarsely in a mortar or possibly a spice grinder. Combine beef and the rest of the ingredients and marinade 1 hour. Place beef pcs on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large sufficient to catch any liquid dripping from the beef. Place the cookie sheet in a lowest setting oven till the beef pcs are dry to the touch and no liquid seep out when pressed (between 6-12 hrs depending on the oven). Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pcs at a time. Fry till crispy on the outside and around the edges. Drain on a cake rack over paper towels. Keeps up to 1 week in an airtight container at room temperature. Serve alone or possibly with cooked sticky rice.
2. NOTE: Tenderize beef lightly with a mallet if using other cuts of beef. Be sure to drain the oil well. Any excess may become rancid. Cold completely before storing.