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Vietnamese beef jerky

Spicy Lemongrass Beef Jerky Vua Kho Bo style

Use the leanest cut of beef available. We prefer eye round or top/bottom round and grind ourselves using a food processor after trimming out excess fat and silver skin. Pre-ground beef would work, just make sure it's extra lean. You would still process it and it'all go faster. You will need a food dehydrator and dehydrator sheets. If you don't have a dehydrator you can try using the oven at the lowest setting, but we have not tested that method. Your final yield is about 2/3rd the weight of your original beef so scale this recipe to your desired quantity.
Cook Time: 3 hours
Course: Snack
Cuisine: Vietnamese
Keyword: Jerky, Lemongrass
Servings: 2 lbs jerky
Calories: 1253kcal

Ingredients

  • 3 lbs of ground lean beef eye round, top round, bottom round, sirloin
  • 1 and 3/4 cups sugar
  • 1/4 cup kosher salt
  • 2 tbs fine white pepper
  • 1.5 cup finely minced lemongrass white stem portion only
  • 4-6 tbs chile flakes
  • 1/4 cup white sesame seeds optional
  • glaze
  • 3 tbs honey
  • 2 tbs water

Instructions

  • In food processor, grind meat in small batches until it clumps into a ball and becomes a sticky paste like texture.
  • Combine all the seasonings and massage the meat until it incorporates well and has a sticky like consistency. Allow to marinade and flavors to absorb for at least 4 hrs to overnight refrigerated.
  • Place a mound of meat onto dehydrator sheet. Using plastic wrap or parchment the size of the dehydrator sheet, lay it over meat then press down and flatten the meat until you can roll out with a rolling pin into a flat square, about 4-5 mm or 3/16 inch thick. Add more meat as necessary until you form a large square. Repeat until all the meat is rolled onto dehydrator sheets.
  • Dehydrate at 145 F for about 3 hours (you may have to adjust this base on the thickness of your jerky--shorter time will be more moist and soft, longer than this it will be chewy and maybe hard), flipping once half way through. About 30 minutes before it's done, combine the honey and water and mix well. Brush one side and allow to dry for 15 minutes. Flip and repeat with the opposite side. Remove from dehydrator sheets and store in airtight ziplock bags or vacuum seal. These should keep for months but we promise they won't last that long. Enjoy as a snack or in your favorite goi du du salad.

Nutrition

Sodium: 14866mg | Calcium: 359mg | Vitamin C: 3mg | Vitamin A: 4749IU | Sugar: 28g | Fiber: 10g | Potassium: 3142mg | Cholesterol: 422mg | Calories: 1253kcal | Trans Fat: 2g | Saturated Fat: 17g | Fat: 46g | Protein: 153g | Carbohydrates: 56g | Iron: 27mg
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