Thai Beef Jerky Recipe (Neua Dad Deaw) – Hungry in Thailand (2024)

This recipe for Thai beef jerky with dipping sauce replicates the authentic taste enjoyed at a street food market in Thailand. Whether you prefer the traditional method of sun-drying the meat or the convenience of using an oven or air fryer, you’re in for an amazing meal.

Combine the beef with my flavorful homemade Thai chili dipping sauce for grilled meat and a side of sticky rice for an authentic Thai dinner. For slow-cooked beef, try my Thai beef stew recipe.

What is Thai beef jerky

Thai beef jerky, also known as “neua dad deaw” in Thailand, is a popular Thai snack made by marinating beef slices in a mixture of Thai seasonings before air-drying or dehydrating it. After dehydrating, the jerky gets deep-fried or grilled briefly to give it a crispy texture.

how to make Neua dad deaw

My grandfather simply mixes beef slices with salt and MSG, and then places the meat in a drying rack or on top of a round bamboo basket.

He lets the beef sit for a whole day, or even longer if it wasn’t a sunny day. Optionally, the meat can be flipped occasionally to ensure even drying.

Then, he deep-fries or grills the beef just briefly, making his Thai beef jerky chewy on the inside with a crispy outside. Sometimes he enjoys the meat on its own and sometimes with a spicy dipping sauce.

PS. If you’re looking for a busy weeknight recipe, this popular Thai dish ain’t that. Although, you can dehydrate the meat in advance and deep-fry it when you’re ready to serve.

Thai sun-dried beef variations

Living in Isan, the northeast of Thailand and home of Thai beef jerky with its hot and dry climate, I can tell you that many households and Thai restaurants have their own preferred methods of preparation.

Psst, make sure to try some of my other authentic Thai Isan cuisine recipes, with Thai bamboo soup and nam tok moo.

Some Thai people prefer to leave the beef out in the sun for a day or two, while some leave it out for just a few hours or until the exterior is dry, with still some moisture in the meat.

Some households deep-fry the beef slices, while some prefer to grill or smoke the meat.

And some families prefer to combine it with a dipping sauce, and some don’t.

But what’s typical for the Thai beef jerky marinade is that it’s made with key ingredients of Thai cuisine, like fish sauce. We don’t use a lot of spices in the dry beef, at least not in our rural village.

As for me, I think it pairs great with a spicy sauce.

Thai beef jerky dipping sauce

Nam jim jaew is a traditional Thai sauce which we love to pair with all kinds of grilled meat.

It’s the ideal Thai beef jerky sauce, flavoring up the meat with a subtle sweet and tangy flavor and a spicy kick.

Making it is a breeze since there’s no cooking involved, so don’t skimp on it.

More Thai dips you can pair with this jerky recipe:

• Thai BBQ sauce (mookata)
• Spicy sweet chili sauce

What type of meat is used for Thai beef jerky

Choosing the right cut of beef for making sun-dried beef is important for the texture and flavor of your jerky.

I suggest opting for a lean cut of beef with a low fat content. There has to be just a little bit of fat, though, else the beef might become too dry.

Top round or round steak and flank steak are lean cuts, ideal for making Thai sun-dried beef. If needed, you can trim some fat from your flank steak if it’s marbled.

Sirloin, eye of round, bottom round, and chuck steak are other viable options. Remember to trim excess fat if there is too much.

Slice the meat into thin strips against the grain for a tender chew.

Beef cuts in rural Thailand

Let me share a little insight from rural Thailand, Isan.

Here, our beef comes fresh, straight from local vendors in the villages, so not from supermarkets.

We don’t get to pick the perfect cut. We simply tell the vendor what we’re making, and then it’s in their hands to give us the best cut they’ve got.

While we do have fine packaged cuts of beef in supermarkets, those are quite expensive for some Thai people. Definitely not suited for most locals in rural Thailand.

With a low wage of 300-500 THB a day (or no income at all) going to the local meat vendor or local food markets is the best option for most people in the small villages.

Ingredients

For the exact quantities, please scroll down to the recipe card at the bottom of the page.

• Beef – Thinly sliced lean cuts with just a little bit of fat are the base of this recipe.
• Fish sauce – Gives the beef slices an umami and salty taste.
• Black peppercorns – Adds a subtle hint of spice.
• White sugar – Just a little bit of sugar is needed to balance out the salty flavor of fish sauce.

Cooking instructions

How to serve

Enjoy your sun-dried, deep-fried or grilled beef as a protein-rich snack, or combine it with other dishes.

In Isan, we often pair neua dad deaw with sticky rice and a spicy green papaya salad like som tam pla ra or som tum Thai. Fresh vegetables are also a great complement for this family Thai-style meal.

Garnishing options

Although not traditional, you can enhance the flavors of this dish and the presentation.

• Toasted sesame seeds: For a nutty flavor and a subtle crunch.
• Fresh herbs: Chopped green onions or cilantro for refreshing flavors.
• Lime wedge: Sprinkle with fresh lime juice for a tangy flavor.

How to store Thai jerky

Transfer your beef Thai jerky to an airtight container and store it in a place that is cool and dry, away from sunlight. Alternatively, extend the shelf life by storing in the refrigerator. It can last a couple of weeks in the fridge, but it’s best to consume it within a couple of days.

The dipping sauce can be stored for up to one week in the fridge, so you can easily make it ahead of time.

Freezing instructions: After dehydrating the meat, you can freeze it for 2–3 months. Just thaw in the fridge when you’re ready to enjoy it, then deep-fry or grill it.

Fun facts

• In Isan, we have the lovely tradition of sharing our food with other people. Thai-style beef jerky is a perfect example of this Thai tradition. It’s a dish or snack we love to eat with our friends and family. In our rural village, we often gift some to our neighbors and family.
• Beef jerky in Thai translates to “neua dad deow” (เนื้อแดดเดียว). With “neau” meaning beef, “dad” meaning sun, and “deow” meaning dried, together they refer to beef that’s been sun-dried for a day.
• Thai sun-dried beef isn’t just about food – it’s a way of connection with other people.
• For many Thai families, making beef jerky is an art and tradition that has been passed down through generations.
• In rural Thailand, we often enjoy homemade beef jerky with a cold beer or Thai whiskey.
• Moo dad deaw (Thai jerky pork) is a delicious pork variation of Thai sun-dried beef, which is often made with more spices and a bit more sweet.

Frequently asked questions

More Thai beef recipes you’ll love

• Thai beef and broccoli stir-fry
• Grilled beef salad
• Crying tiger steak – Charcoal grilled beef with a dipping sauce.
• Beef pad see ew

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