Start by choosing a lean cut of beef like top round or flank steak. Slice the beef thinly against the grain for tenderness. The thinner the slices, the better the jerky will dry and absorb the flavors from the marinade.

Mix soy sauce, fish sauce, palm sugar, and Thai chili peppers in a bowl. The marinade should have a perfect balance of sweet, sour, and spicy flavors. Let the sliced beef sit in this marinade for at least 30 minutes, or overnight for deeper flavor.

Once the beef has marinated, you need to dry it. You have three main options: sun-drying (traditional), using a food dehydrator (modern), or drying in a low-temperature oven. Each method has its unique benefits, but sun-drying provides a more authentic texture and flavor.

After drying, cook the beef in a pan or oven over low heat with a little oil. This process ensures that the jerky remains tender and flavorful without becoming overly tough or dry.

To complement the jerky, make a traditional chili dipping sauce by mixing sliced Thai chili peppers, fish sauce, soy sauce, palm sugar, and lime juice in a bowl. Adjust the flavor to your liking, ensuring a balance of heat, sourness, and sweetness.

Serve the Thai beef jerky with sticky rice for a traditional meal. You can also add sliced cucumbers, carrots, or sprinkle toasted peanuts on top for extra flavor and texture.

To preserve your jerky, store it in an airtight container in a cool, dry place. This will keep it fresh for weeks or even months. Make sure the jerky is completely dried to avoid spoilage.

Avoid overcooking the beef, as this can make it tough and dry. Use high-quality ingredients, and ensure the beef is sliced thinly and marinated properly for the best texture and flavor.