Chinese-Style Beef Jerky
An Asian-style beef jerky, prepared over two days, features a marinade of soy sauce, ginger, honey, and sesame oil.
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Instructions
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Whisk soy sauce, honey, sweet red wine, garlic, ginger, crushed red pepper, sesame oil, and white pepper in a bowl, then pour into a zip-top bag.
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Semi-freeze flank steak for 30 minutes, then slice thinly against the grain into 4-inch by 1.5-2-inch strips.
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Add meat to the marinade bag, massage, remove air, seal, and refrigerate for at least 12 hours.
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Remove beef from marinade, pat dry, and arrange in a single layer on racks set in foil-lined baking sheets. Let dry overnight on the countertop.
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Preheat oven to 250 F. Replace foil lining on baking sheets. Bake jerky for 30 minutes. Reduce heat to 175 F and bake for 40 more minutes until lightly browned.
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Remove from oven and let dry on the counter overnight.
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Store jerky in airtight bags or jars.