Dried beef is a dried dish familiar to everyone, with a spicy, chewy, and meaty flavor that you will remember after just one try. Today, let’s cook with TasteVN to make shredded dried beef right at home using a non-stick pan and an oven, which is simple yet incredibly delicious.
1. Shredded dried beef
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Shredded Dried Beef Serves 2
Beef 500 g Minced garlic 3 tablespoons Ground pepper 2 teaspoons Salt 1 teaspoon Oyster sauce 2 tablespoons Soy sauce 2 tablespoons Annatto oil 2 tablespoons Minced lemongrass 5 tablespoons Curry powder 1 teaspoon Five spice powder 1 teaspoon Turmeric powder 1 teaspoon Brown sugar 3 tablespoons Chili powder 3 teaspoons
Ingredient image
How to Prepare Shredded Dried Beef
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Prepare the Ingredients
Wash the beef, cut it into thin slices about the thickness of a finger, and approximately 4 finger lengths long. Note to cut along the grain of the meat to prevent it from shredding too much.
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Marinate the Beef
Put the beef into a large bowl and gradually add all the ingredients including 3 tablespoons of minced garlic, 2 teaspoons of ground pepper, 1 teaspoon of salt, 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of annatto oil, 5 tablespoons of minced lemongrass, 1 teaspoon of curry powder, 1 teaspoon of five-spice powder, 1 teaspoon of turmeric powder, 3 tablespoons of brown sugar, and 3 teaspoons of chili powder.
Then wear gloves and mix the beef thoroughly with the marinade. Marinate the beef for 2 hours; if you have time, you can marinate it for 3-4 hours for the flavors to penetrate deeply into the meat. Alternatively, you can let the meat marinate overnight in the refrigerator refrigerator.
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Dry Beef Stew
After marinating the meat, place it in a non-stick pan, pour in 200ml of water. Simmer the meat over medium heat until the water evaporates, stirring to dry out the meat.
When the beef is dry, take it out, use a pestle to pound the piece of beef until soft, then tear it into small shreds.
Place the pan on the stove, add the shredded beef and stir-fry until the beef shreds dry out, then turn off the stove.
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Final Product
Let the dry beef cool completely, then place the meat in a jar with a tight lid, and store it in the refrigerator for later use.
The dry beef is chewy, sweet, and has a very appealing spicy flavor. This can be both a snack and a delicious appetizer.
2. Dried shredded beef (recipe shared by a user)
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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Dried shredded beef (recipe shared by a user) For 2 people
Beef 500 gr (using fillet or tenderloin is the best) Shallots 20 gr Lemongrass 50 gr Garlic 20 gr Ginger 10 gr Chili 15 gr Spicy satay 1 tablespoon Oyster sauce 1 tablespoon Annatto oil 2 tablespoons Beef stew sauce 1 tablespoon Five spice powder 1 packet Seasoning powder 2 tablespoons Sugar 3 tablespoons Fish sauce 1 tablespoon
How to Make Shredded Dried Beef (Recipe Shared by Users)
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Prepare Ingredients
Shallots and garlic peeled, ginger cleaned, lemongrass stripped of dry outer leaves and cut into short pieces, chili with stems removed, wash everything 2 – 3 times with water, drain and then put into a blender, and blend finely.
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Prepare and Marinate the Beef
After purchasing the beef, use salt to rub the piece of meat vigorously for about 3 minutes and then wash it thoroughly, cut the beef into pieces about 1 – 1.5 finger widths along the grain.
Put the beef in a large bowl along with the ingredients blended in step 1, add 1 tablespoon of spicy satay, 1 tablespoon of oyster sauce, 2 tablespoons of annatto oil, 1 tablespoon of beef stew sauce, 1 packet of five spice powder, 2 tablespoons of seasoning powder, 3 tablespoons of sugar, and 1 tablespoon of fish sauce.
Mix the beef well with the spices, then cover the bowl with plastic wrap and place it in the fridge for about 10 hours, ideally overnight.
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Making dried shredded beef
After leaving the meat in the refrigerator for enough time, take it out and place it in a large pan, put it on the stove and cook over high heat for about 20 minutes, until the liquid thickens and the meat is cooked, turn off the heat, at this point you take each piece of hot meat and pound it in a mortar.
After pounding the meat, wear gloves and shred the meat into small strands, then put it back into the remaining sauce in the pan, turn on the stove over medium heat and stir for another 20 minutes until the meat tightens and the liquid evaporates.
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Dry Grilled Beef
Spread the beef on a tray, place it in the dehydrator at a temperature of 100 degrees Celsius for 120 minutes until the beef is dry and chewy. During the drying process, around 30 minutes in, flip the beef once to ensure even drying.
If you don’t have a dehydrator, you can sun-dry it until you see the beef is dry.
After drying, wait for the beef to cool completely and then store it in a jar for later use.
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Final Product
The shredded dry beef has a beautiful brownish-yellow color, with a spicy, salty, and sweet taste harmonizing together. When eating, you can squeeze a bit of lime to enhance the flavor.
Homemade dry beef is both safe and allows you to adjust the amount of seasoning to your taste. This dish can be enjoyed as a snack, used as a drinking accompaniment, or served at parties, and it’s all delicious.
How to choose quality beef
- You should prioritize selecting pieces of beef that are bright red with white marbling and the fat should be bright yellow, the beef fibers should be tender, small, and not too smooth.
- If you gently press on a good piece of beef, it should have a firm texture and good elasticity, not feel sticky, and have no unpleasant or abnormal odors.
- You should avoid buying pieces of beef that are pale green or dark red, with dark yellow fat, white spots on the meat fibers, and a mushy and slimy feel when touched.
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With just a few simple steps, you can easily make shredded dried beef that is just as delicious as from the store. TasteVN wishes you success in making this dish!
