Thai Beef Jerky
1 lb bottom round steaks or sirloin (sliced in very thin srtips)
2 stalks lemongrass (peeled, chopped)
2 Thai chiles (seeded, minced)
2 1/2 tablespoons sugar
1 tablespoon nuoc nam
3 tablespoons soy sauce
Puree the lemongrass, chiles, sugar, nuoc nam and soy sauce.
Coat meat all over with mix.
Place on sprayed racks over baking sheets.
Let dry uncovered in refrigerator for 48 hours.
Heat oven 400.
Bake 10 minutes.
Will keep at room temperature for 1 week in a sealed jar.