Vietnamese Beef Jerky (Khô Bò)

Ingredients

• 250g beef fillet, thinly sliced across its grain
• 2 tbsp minced lemongrass
• 1 tbsp minced garlic
• 2 tbsp sugar
• 1 tsp salt
• 1/2 tbsp five spice powder
• 1/2 tbsp turmeric powder
• 1 tsp ground pepper
• 2 tsp oyster sauce
• 1 tbsp hot chilli flake

Method

- Prepare the beef marinade: Mix all the spies together, add oyster sauce to help the spices combine well.

- Rub the spices on both sides of each beef slice in a bowl.

- Cover it with plastic wrap and marinate in the fridge for 6 hours or overnight.

- Preheat the oven to 200C.

- Put a cooling rack on a tray, spread the beef thoroughly and place on the rack. Cook the beef in the oven for 15 minutes and then turn it over. Keep repeating to check and turn the beef every 15 minutes until cooked to your liking.

We expect crispy beef jerky, the thinner it is, the crispier it gets. If you want some moisture in the beef jerky, slice it a bit thicker. The cooking time may vary depending on how thin the beef is.

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