Recipe detail

Name: Dried Beef with chilli
Yield: 10
Cuisine: South-East Asian
Ingredients: 1.5000 kg; 100.0000 g; 50.0000 g; 100.0000 g; 50.0000 g; 50.0000 g; 100.0000 ml; 10.0000 g; 40.0000 ml; 100.0000 g

Beef Dried Beef with chilli

30. 4. 2025

Author: Myat Ko ko

Food category: Beef

Cuisine: South-East Asian

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Program steps

Preheating:
60 °C

To view the entire table, move the table to the right.

Hot air

80 %

Termination by time

06:30 hh:mm

55 °C

80 %

Ingredients - number of portions - 10

Name	Value	Unit
Beef neck	1.5	kg
Lemongrass minced	100	g
Garlic minced	50	g
Shallot minced	100	g
Red chilli chopped	50	g
Five spices powder	50	g
fish sauce	100	ml
Black pepper coarse	10	g
Sunflower oil	40	ml
Brown sugar	100	g

Directions

-Clean beef, pat dry then keep in the freezer for 3 hours to firm up the meat.
-Grind all the ingredients and marinade with beef, refrigerate over night.
-Then roll down to thin until 3mm thick with pasta roller machine.
-Arrange the meat on the stainless steel wire shelving and set the temperature to 55 degrees Celsius and dry for at least 6 and half hours or depending on your preference for dry or moist.

Recommended accessories

Stainless wire shelving