2 1/2 lb Top sirloin or top round
1 Roast
3 ts Coriander seeds
1 ts Cumin seeds
1 1/2 ts Sugar
4 ts Thai light soy sauce-aew sai
1 1/2 c Oil
DIRECTIONS
Slice beef across the grain 2"X 3" in size and 1/4"
thick. 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. Combine beef and the
rest of the ingredients and marinade 1 hour. 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. 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). 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. Drain on a cake rack over paper towels.
Keeps up to 1 week in an airtight container at room
temperature. Serve alone or with cooked sticky rice.
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.
