Khe-Yo's Beef Jerky
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.
- 5 Pounds 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 Tablespoons garlic powder
- 10 cloves garlic, slightly crushed
- 1 Tablespoon salt
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.