Tangy and spicy!

My love of Thai food predates my marriage to my Thai husband. You really can’t go wrong with any Thai dish because it’s all amazing. However, my marriage does come with perks: cooking lessons. I am now trained in making one of our favorite snacks – Thai beef jerky. Whether you eat it by itself or with a pinch of sticky rice, this dish won’t last long at your event.

Most of these ingredients can be found in your regular grocery store. BUT I would highly recommend visiting a local Asian market for some items on this list such as the chili flakes and fish sauce for a more authentic taste. Also, the rice needed to make sticky rice usually is found only at an Asian market. I have not had much luck finding sweet or glutinous rice at Kroger or Wal-Mart.

Probably the most important tip for this recipe is your beef. Lean cuts like sirloin aren’t going to work for this. You’ll need something with a different texture like tri-tip or skirt steak. Either is fine but my husband and I are fond of tri-tip. It’s great for beef jerky, Thai beef salad, or just grilled and sliced.

• 1 lb. beef
• 1 tsp salt
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 1 tsp ground white pepper
• 1 tsp chili flakes (or to taste if you’d like it spicier)
• 1 tsp sugar

1. Cut the beef into strips about 4 inches long and an inch wide.
2. Mix the wet ingredients and seasonings together and marinate overnight.
3. Preheat oven to 200 degrees and like a baking sheet with foil. Spread strips onto baking sheet.
4. Bake for 20 minutes.
5. Take beef strips out of the oven and flip. Return to oven for another 20 minutes.
6. Repeat twice, then remove from oven. The strips should have a dry texture.
7. Pour remaining marinade into a pot and bring to a boil on the stove until it thickens.
8. Heat some oil in a wok or skillet.
9. Coat the beef strips in the thickened marinade and fry for 1 to 1 ½ minutes.

1. Soak 3 cups of sweet rice in water for 4-6 hours.
2. Rinse rice and place into rice cooker basket.
3. To measure the amount of water needed, place your middle finger on top of the rice and fill until the water touches the first joint on your finger. No matter what kind of rice you’re steaming or how much, this trick will always yield the perfect amount of water.
4. Steam for 20 minutes.

Serve the jerky and rice together on a platter. Take a pinch of rice with a piece of jerky and enjoy!

1. Preheat oven to 350 degrees Fahrenheit.
2. Add sausage and pimento cheese into a mixing bowl and combine.
3. Add Bisquick and knead well.
4. Roll into 1-inch balls. Try an ice cream scooper! Even portions every time.
5. Place balls on a baking sheet that’s either been sprayed with Pam or lined with parchment paper.
6. Bake for 15-20 minutes. They should be golden brown.
7. If there are any left over, store in a Ziplock or Tupperware in the fridge.