Genius Game Day Snack: Khe-Yo's Sesame Beef Jerky
This easy recipe yields the perfect snack to eat while wearing stretchy pants and watching football or Homeland.
The first thing that shoots through your mind when you taste the crispy, sweet, delectable sesame beef jerky at Khe-Yo in Tribeca: Let’s get another order. The second: This would be great to eat at home while wearing stretchy pants and watching … [fill in the blank with football, Homeland, Scandal, Sleepy Hollow, etc.].
Creator Soulayphet Schwader (a.k.a. chef Phet), a partner with Marc Forgione on the restaurant, prefers soccer, specifically the English Premier League and its Tottenham Hotspurs. He was kind enough to share the surprisingly easy jerky recipe. The Khe-Yo version comes with a tasty smoked chile sauce, which does happen to be quite complicated. In its stead, Schwader offers instructions for a roasted eggplant sauce. Something spicy and bottled would also be fantastic.
Sesame Beef Jerky
Makes about 50 pieces
5 pounds top round sirloin, cut along the grain into 1-by-4-inch strips
1/4 cup fish sauce
½ cup sugar
½ cup oyster sauce
1 tablespoon coarsely ground black pepper
2 tablespoons garlic powder
10 garlic cloves, slightly crushed
1 tablespoon salt
Sesame seeds, for coating
1½ cups oil
Mix all of the ingredients except the sesame seeds and oil; marinate the beef for 24 hours.
Preheat the oven to 250°. Lay the beef strips on a rack over a sheet pan and place in oven with the door cracked open. Rotate the pan every 15 minutes for 1 to 1½ hours or until the jerky is dry.
Heat the oil in a large pan and fry the jerky on medium heat for 2 to 3 minutes. Remove from the oil and coat with sesame seeds.
Roasted Eggplant Sauce
Makes about 2 cups
1/4 cup sugar
1/4 cup oyster sauce
1/4 cup fish sauce, plus more for seasoning
10 Japanese eggplants, cut into 2 inch cubes
Preheat oven to 350°. Mix the sugar, oyster sauce and the ¼ cup fish sauce in a bowl, then toss eggplant in the mixture to coat.
Place marinated eggplant on a sheet pan and roast in the oven for 30 minutes. Remove from oven. Lightly coat the bottom of a 2 quart saucepan with oil and place over medium heat. Place eggplant in the pan and simmer over medium-low heat, stirring and crushing the eggplant until no distinguishable segments remain. Remove from the heat and season to taste with sugar, lime juice and additional fish sauce. Serve at room temperature.