Occasion: Flavours of Malaysia
Spicy Peppery Beef Jerky
60m
Ingredients
Instructions
1
Boil meat until tender with 3 cups of water, coriander, fennel, cumin and turmeric powder. Add water if needed.
2
Drain and let it cool before cutting it into thin slices and pound it with pestle and mortar to get the desired thin thickness.
3
Heat oil, fry the pounded meat until golden brown and a little crispy. Drain the meat and set it aside.
4
In a same pan, use the same oil to fry the lemongrass and all the blended ingredient (B).
5
Continuously cooking it until fragrant, add in some of beef stock if it is too dry.
6
Mix in the meat till well coated. Season to taste and ready to serve.
Tips:
1
With the application of AJI-NO-MOTO®, it is able to reduce about 25% of sodium while maintaining the same deliciousness of the dish.
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