Trim all outside fat from the roast. Freezing it for a few hours will make it easier to slice. Slice the roast paper thin, smaller than 1/8 of an inch thick. Marinate for at least 2 hours in the first 4 ingredients Place the marinated beef in a dehydrator or in a 110-120F degree oven for 1 to 2 days. If you are doing this in an oven, you should turn the pieces once halfway through the cooking process. As for the chili paste, I prefer to use the chinese or thai versions available oriental groceries. Light Soy Sauce refers to the colour, not the reduced salt variety. You can experiment with the proportions (as I did) to find the flavour and spicyness that is right for you. I should warn you that I eat very hot, 2 tablespoons might be a little too much for people unaccustomed to eating hot. Mary Bells Complete Dehydrator Cookbook*, by Mary T. Bell. Lisa fabfood 12-1-97 Posted to recipelu-digest by P&S Gruenwald
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|Serving Size: 1 Serving (1303g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 8676.5mg||299 %|
|Potassium 671mg||18 %|
|Total Carbohydrate 132.6g||39 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 129.7g|
|Protein 14.1g||20 %|
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Calories per serving: 567
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