2-1/2 pounds top sirloin or top round roast
3 tsp coriander seeds
1 tsp cumin seeds
1-1/2 tsp sugar
4 tsp Thai light soy sauce (aew sai)
1-1/2 cups oil
Slice beef across the grain 2 inches by 3 inches in size and 1/4-inch thick.
Roast coriander and cumin seeds in a fry pan over low heat until fragrant, cool, and grind coarsely in a mortar or a spice grinder. Combine beef and the rest of the ingredients and marinate 1 hour.
Place beef pieces on a cake rack sprayed with Pam and put the rack in a foil lined cookie sheet large enough to catch any liquid dripping from the beef. Place the cookie sheet in a lowest setting oven until the beef pieces are dry to the touch and no liquid seeps out when pressed (between 6 and 12 hours depending on the oven).
Over medium-low heat, heat the oil in a flat-bottomed fry pan and drop the beef in 5 or 6 pieces at a time. Fry until crispy on the outside and around the edges. Drain on a cake rack over paper towels.
Keeps up to 1 week in an airtight container at room temperature. Serve alone or with cooked sticky rice.
NOTE: Tenderize beef lightly with a mallet if using other cuts of beef. Be sure to drain the oil well. Any excess may become rancid. Cool completely before storing.