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Khe-Yo's Beef Jerky


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.