This is a tasty snack served with warm sticky rice and tomato dipping sauce. To some people in Laos, this is a full meal. This dried beef is very similar in fact to Indonesian Dendeng which although it uses different spices is processed in exactly the same way.
1 pound beef flank steak , thinly sliced along the grain
2 cloves of garlic, ground finely
1 tbs ginger chopped and ground
1 tbs soy sauce
2 tbs sesame seed
1 tbs sugar
1 tsp salt
1 tsp freshly ground black pepper
5 cups vegetable oil , for frying
Put the beef strips in a large bowl. Add garlic, ginger, soy sauce, sesame seed, sugar, salt, and black pepper. Mix well and marinate for at least two hours. Then put the beef strips on a tray and dry in the sun for an entire day, turning the strips occasionally to make sure both sides are dried, or if you have a dehydrator feel free to use that.
When the beef strips are dried to your preference, heat the oil over medium heat and deep fry the beef strips until lightly crispy. Drain and serve.
Note: Best serve with warm kao neel (sticky rice) and jeo maak len (tomato dipping sauce).