Chinese-Style Beef Jerky

A glass of beef jerky
John E. Kelly / Getty Images
Ratings
  • Total: 85 mins
  • Prep: 15 mins
  • Cook: 70 mins
  • Marinate and Dry Time: 36 hrs
  • Yield: 36 pieces jerky (12 servings)
Nutritional Guidelines (per serving)
283 Calories
11g Fat
10g Carbs
33g Protein
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Nutrition Facts
Servings: 36 pieces jerky (12 servings)
Amount per serving
Calories 283
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 21%
Cholesterol 90mg 30%
Sodium 690mg 30%
Total Carbohydrate 10g 4%
Dietary Fiber 0g 1%
Protein 33g
Calcium 47mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Beef jerky may seem like an all-American snack—we picture cowboys chewing on the flavorful dried meat as they ride off into the sunset. However, this dried meat treat is enjoyed all around the world and has been popular in Hong Kong since the 1970s, where customers can choose which type of meat they'd like to be dried into jerky.

The combination of soy sauce, ginger, honey, and sesame oil give this Chinese beef jerky its Asian flavor profile. Since the beef is marinated and the jerky needs counter-top drying time, oven-drying time, and a second counter-top drying time, plan on beginning this project at least two days in advance.

Ingredients

  • For the Marinade:
  • 1/2 cup light soy sauce
  • 1/4 cup honey
  • 1/4 cup sweet red wine
  • 6 large cloves garlic (minced)
  • 1 1/2 tablespoons fresh minced ginger
  • 1 1/2 tablespoons dried red pepper (crushed)
  • 1 1/2 tablespoons sesame oil
  • 1/8 teaspoon white pepper
  • For the Beef:
  • 3 pounds flank steak or London broil

Steps to Make It

Make the Marinade

  1. In a small bowl, whisk together soy sauce, honey, sweet red wine, minced garlic, minced ginger, crushed red pepper, sesame oil, and white pepper.

  2. Pour into a heavy zip-top freezer bag and set aside.

Prepare the Meat

  1. Semi-freeze flank steak or London broil flat for 30 minutes; this makes the meat much easier to cut thinly. Slice crosswise against the grain into paper-thin strips, about 4 inches long and 1 1/2 to 2 inches wide.

  2. Add meat strips to the marinade in the zip-top bag, seal, and massage marinade into the meat. Open the bag and squeeze out all the air and reseal.

  3. Refrigerate at least 12 hours.

Dry the Beef

  1. Remove the beef from the marinade, shake off any excess liquid, and pat dry with a paper towel.

  2. Arrange meat on racks set in foil-lined shallow baking sheets in a single layer, making sure the pieces do not touch each other so there is room in between each for air circulation to aid in drying.

  3. Let dry overnight on the countertop in a cool room. (Do not refrigerate.)

  4. Heat oven to 250 F. Remove and replace the foil lining under the racks in the baking sheets. Bake jerky for 30 minutes.

  5. Reduce heat to 175 F. Bake an additional 40 minutes until lightly browned but not burnt.

  6. Remove jerky from oven and let it continue to dry on the counter overnight in a cool room.

  7. Pack into airtight zip-top plastic bags or jars for storage.

Jerky Storage

Store-bought jerky can last up to a year, but homemade has a bit of a shorter shelf life. If packaged properly, your beef jerky will last 3 weeks at room temperature. If you keep it in the refrigerator, it will stay good for 4 months. And for longer storage, place in the freezer where it will last for 8 months.

More Jerky Recipes

For a similar recipe, try a Hawaiian beef jerky, which features similar marinade ingredients with the addition of Hawaiian salt. If you are looking for something more traditional, a recipe for classic beef jerky will satisfy with pickling spice, Worcestershire sauce, and molasses. You can also make jerky using ground beef or ground turkey.