Khe-Yo's Beef Jerky

Khe-Yo's Beef Jerky
4.7 from 3 ratings
At Marc Forgione's Khe-Yo in New York City, chef Soulayphet Schwader is starting the trend of featuring beef jerky on his menu. He shares his stellar recipe with us. 
Servings
50
servings
Ingredients
  • 5 pound top round sirloin, cut along the grain into strips (approximately 1 inch thick by 4 inches long)
  • 1/4 cup fish sauce
  • 1/2 cup sugar
  • 1/2 cup oyster sauce
  • 1 tablespoon coarsely ground black pepper
  • 2 tablespoon garlic powder
  • 10 cloves garlic, slightly crushed
  • 1 tablespoon salt
Directions
  1. Mix all of the ingredients together and marinate beef for 24 hours. Preheat oven to 250 degrees. Lay strips on a rack over a sheet pan and place in oven with the door cracked open. Rotate the pan every 15 minutes for 1 to 1 1/2 hours or until the jerky is dry. Heat 1 1/2 cups of oil in a large pan and fry the jerky on medium heat for 2-3 minutes. Remove from oil and coat with sesame seeds.