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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice beef across the grain 2"X 3" in size and 1/4" thick. | 2. Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder. | 3. Combine beef and the rest of the ingredients and marinade 1 hour. | 4. Place beef pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef. | 5. Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch and no liquid seep out when pressed (between 6-12 hours depending on the oven). | 6. Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5-6 pieces at a time. Fry until crispy on the outside and around the edges. | 7. Drain on a cake rack over paper towels. | 8. Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice. | 9. NOTE: Tenderize beef lightly with a mallet if using other cuts of beef. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
roast	2 1/2		round	1360.0031	72.5335	199.4671	24.9334
coriander seed	3	teaspoons		16.092	2.9695	0.6679999999999999	0.9596
cumin seed	1	teaspoon		7.875	0.929	0.374	0.4677
sugar	1 1/2	1/2		1208.97	302.394	0.0	0.0
soy sauce	4	teaspoons		11.235999999999999	1.0452	1.7257	0.1208
oil	1 1/2	1/2		168.192	0.0	0.0538	19.1002

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.