This is my mother’s Hmong beef jerky salad that I’ve also learned to enjoy making for our family. Whenever there’s a big Hmong feast/party, there’s a chance for leftover cow’s meat. My mom would take some of these leftover meat and use it to make beef jerky or what I would call beef jerky salad.
Preparation & Cooking: 30-40 minutes
Ingredients for 4 servings:
- 2 IB beef
- 1 TB salt
- 1 TB of msg
- ¼ cup of ginger, minced
- 2 lemongrass stalk, minced
- Salt & black pepper
- Optional: ½ cup of cilantro, minced
- Optional: 4 kaffir lime leaves, minced
- Preheat oven to 400 degrees Fahrenheit on Broil. Cut beef into 6-12 inch medium thin slices. Mix with pinch of salt and black pepper and oven beef for no more than 10 minutes (don’t overcook beef!). During this wait start rinsing and mincing ginger, lemongrass stalk, cilantro and kaffir leaves and put into a mixing bowl. Once beef is browned, take them out and one by one use a pestle to pound the beef several times to make the beef looser. Mince the beef then transfer them to the mixing bowl and mix.
- Add 1 TB of salt and 1 TB of MSG. If it still lacks flavor, add a few more pinches of salt and msg.
- Serve with steamed white rice.