Chinese Beef Jerky

I am Chinese, living in Russia today. There are no shops selling traditional Chinese food in this city, and year of the new Chinese past, the food I am not very sure or be bakkwa rougan, a traditional Chinese food, also known as the pork meat beef jerky. I want to know someone knows how to do? I have an oven and many sauces to marinate the pork with ...

Chinese Jerky
Published for ZWT II 2006 Asian Chinese as taken Sunsets cookbook. A favorite aperitif Chinese - wetter and less fragile than our cowboy jerky. You pre-cook the meat in two steps: eliminating the drying larger than most of Jerky requires. After this pre-cooking, drying the meat in a medium hot oven for a short period it retains enough so you can keep it moist and tender for several months in the refrigerator. The cooking time includes cooling time.
4 servings 1 lb 3 ¾ hours and 40 minutes preparation

3 pounds boneless lean beef (such as rump steak or sirloin tip)
2 cups water
1 / 3 cup soy sauce
1 tablespoon dry sherry
1 / 4 cup sugar
1 teaspoon salt
2 star anise, whole or 2 teaspoons anise seeds
2 (2 inch) cinnamon sticks
4 slices fresh ginger, quarter size, crushed with the side of a cleaver
Set 2 green onions
3-4 small hot dried red chilies

Cut the meat into long strips length of about 3 inches thick and wide. Place in a pan large pan with water, soy, sherry, sugar, salt, star anise, ginger, onions and peppers. Bring to a boil, then reduce heat, cover and simmer, turning meat occasionally, for 30 minutes.
Remove meat from cooking liquid, let cool and refrigerate for at least 1 hour or until firm. Thinly slice meat across the grain. Return sliced meat to the cooking liquid. Cook uncovered over medium heat, stirring occasionally until all liquid is absorbed slices (about 50 minutes) turn the meat more often than the liquid is absorbed. Discard the onion, ginger and star anise.
Arrange the meat strips slightly apart in a single layer on cookie sheets. Bake, uncovered, in a 300 degree F oven until dry to the touch but still pliable (about 20 minutes) Pat dry any beads of oil with paper towels, let cool completely. Place in a plastic bag, seal and store in refrigerator up to 2 months.

Thai Beef Jerky (Nua Sawan)
Serves 6 Preparation time 15 min ½ day

1 teaspoon cumin seeds
2 tablespoons coriander seeds
1 tsp Tea Thai white pepper
5 tablespoons palm sugar or brown sugar
1 cup soy sauce
1 pound top sirloin steak, sliced paper thin

Put the cumin seeds in a 9-inch pan and dry-roast over medium-high heat, sliding the skillet back and forth to ensure even cooking, until seeds are fragrant, about 45 seconds. Remove to a plate to cool.
Add the coriander seeds and Thai pepper to skillet and dry-roast for about one minute or less, until they release a pleasant aroma.
Transfer to plate with toasted cumin seeds.
Cool the seeds before grinding in a spice grinder or electric coffee.
Transfer the ground spices in a large shallow dish and add the palm sugar and soy.
Add meat, mix well to coat, cover and marinate overnight in refrigerator.
Put the marinated steak on wire racks to cool and dry in the sun for a day, turning occasionally to ensure even drying.
Otherwise, dry steak marinated in a 150 degree F oven for at least 8 hours, until they are dry and leathery.
Store in refrigerator.
To serve, grate and fry in hot oil until crispy.

Chinese beef jerky

3 pounds Flank Steak or London broil
---- ---- Marinade
1 / 2 C soy sauce
4 1 / 2.