Thai Beef Jerky (Nua Sawan)

• 2 1/2 lbs top sirloin steaks or 2 1/2 lbs top round roast
• 3 teaspoons coriander seeds
• 1 teaspoon cumin seed
• 1 1/2 teaspoons sugar
• 4 teaspoons light soy sauce
• 1 1/2 cups oil

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.

roast, coriander seeds, cumin, sugar, soy sauce, oil

Taken from www.food.com/recipe/thai-beef-jerky-nua-sawan-209484 (may not work)