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Grilled Beef “Jerky”

Although the ingredients of this great snack, which also makes a good starter, are the same as for a common marinated beef dish, this is all about process. The beef is first dried and then fried or grilled. If you live in a warm climate, you can dry the beef in the sun for a day, turning it once. To get the same effect in more temperate zones, you need an oven, which, needless to say, is easier and more reliable. To crush the coriander seeds, put them in a plastic bag and press on them with the bottom of a pot, leaning on the pot if necessary. For information on Southeast Asian fish sauces like nam pla and nuoc mam, see page 500; for information on trimming lemongrass, see page 143.

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