Thai Spiced Beef Jerky

Thai Spiced Beef Jerky Recipe

Thai Spiced beef jerky is a popular Asian dish made with lean beef that’s been marinated in a mix of spices and herbs, then dried or cooked in the oven. This jerky recipe is a healthier and tastier alternative to traditional beef jerky.

The Thai-inspired marinade adds a spicy flavor to the beef. This low-carb snack will have your mouth watering and craving more with each bite. Give this tasty treat a try today!

Ingredients for Thai Spiced Beef Jerky

Ingredients for Thai spiced beef jerky
Ingredients for Thai spiced beef jerky

Selecting Our Beef

You don’t need to get fancy, but you should know what to buy. London Broil is perfect for jerky because it’s lean and has a subtle flavor. Plus, it’s affordable so you can make plenty for yourself and your friends.

I bought the beef at Walmart for $12.03/per 2 lb. ($6.02/per 1 lb.), but you can try other cuts like sirloin tip, flank steak, and eye of round.

Our choice of beef - London broil
Our choice of beef – London broil

Prepearing the Beef

Removing Fat

If you chose a fattier cut of beef, this step may take longer. But it is worth it.

Trimming the fat from your beef is one of the most important steps in making jerky. Why? Fat spoils quickly and if it becomes attached to your beef jerky, then the whole batch will spoil along with it.

Your jerky will last longer and taste better if you trim all the fat from the meat first. Remove as much as you can–you will be glad that you did!

Cutting off fat from the beef

Make sure that you have enough beef after the trimming.

Weighing meat in grams
Weighing meat in grams
Weighing meat in oz
Weighing meat in oz.

How to Cut the Beef

If you want to cut beef easier, put it in the freezer for 1-2 hours. When you see ice crystals on the surface of the beef, take it out.

Cut thin slices of beef and make sure they are not too thick. If your slices are against or across the grain, they will be more tender and chewable.

Cutting slightly frozen meat
Cutting slightly frozen meat

Prepearing the Marinade

The next step is to get all the ingredients. You need to mix them together in the right proportions. I recommend you use a measuring cup.

Measuring cup for coking the marinade

You can make the marinade while you wait for the beef.

Either way, it’s easy: just combine all of the ingredients for the marinade and mix well. Then add the beef and toss it around until it is thoroughly coated. Put in the fridge for 7-24 hours and longer if possible so that more flavor will be absorbed by the meat.

Mixing the marinade and meat for Thai spiced beef jerky recipe
Mixing the marinade and meat for Thai spiced beef jerky recipe

Dry Your Slices

After you marinate the beef, you want to drain any excess liquid. This can be done by placing the beef on a paper towel for a few minutes. The paper towel will suck up any excess marinade, but you could skip this step if you want to.

Placing our beef on the paper towel
Placing our beef on the paper towel

For dehydration, you can use an oven or an electric smoker, but I prefer a food dehydrator. It is easy to use and not expensive. I bought mine on Amazon.

My dehydrator is small and allowed me to dry the meat at lower temperatures for improved texture.

Our beef placed on a dehydrator for drying
Our beef was placed on a dehydrator for drying

Place your beef on the dehydrator trays and dry it for 4-8 hours at 160 degrees F. Our hand-cut slices took me 6 hours to get the perfect slightly-crispy texture. You can dry at lower temperatures, but you’ll need to adjust your drying time. At 145 degrees, plan for 7 hours of drying time and at 125 degrees, 10 hours should be enough.

Beef looks like after dehydration
Beef looks like after dehydration

After cooking, my jerky weighed 6.6 ounces or 186 grams. The process removed 8.5 ounces of weight, which is a 58% loss of weight!

Weighing our meat after cooking in oz.
Weighing our meat after cooking in oz.
Weighing our meat after cooking in grams
Weighing our meat after cooking in grams


  • serves 5 people
  • preparation time: 30 minutes
  • marinade time: 7 hours
  • drying time: 6 hours
Ingredients Cost
1 lb. of beef; I choose London broil beef, but any could work $5.84 per 1 lb. at Walmart
1/4 teaspoon of Prague Powder #1 curing saltBetween $12 and $13 for a 2.5 lb. pack
(96 teaspoons per pound means that 1/4 of a teaspoon equates to 0.01 cents)
1 tablespoon soy sauce$1.52 for a 5 oz. container at Walmart
(1/4 cup or 2 oz. = 0.61 cents)
1/2 cup cold waterI used tap water so it was essentially free
1 garlic clove smallBetween $0.4 and $0.5 per clove at Walmart
(5 garlic cloves equates to 0.20 cents)
2 tablespoon chili garlic sauce$1.76 for a 9 oz. container at Walmart
(2 tbsp per oz. means = 0.20 cents)
2 tbsp cilantro fresh$0.78 per fresh bunch at Walmart
Total Cost: $7.64/6.6 oz. (full cost: meat + ingredients)

Shot Instruction

  1. Remove the fat from beef.
  2. If you are not using pre-sliced beef, freeze it for 1-2 hours before slicing it into thin pieces no more than ¼ inch thick.
  3. Add all ingredients to a measuring cup and stir them until is smooth. Add your beef.
  4. Put the mixture in the refrigerator for 6-24 hours (longer time means more flavor).
  5. Use paper towels to dry off excess liquid before placing them on a food dehydrator.
  6. Dry it with a food dehydrator at 160 degrees F for 4-8 hours — thicker pieces take more time.
Cooked Thai spiced beef jerky
Cooked Thai spiced beef jerky
"You might be a redneck if you think that beef jerky and moon pies are two of the major food groups."
-- Jeff Foxworthy

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