|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 0g||1%|
|Total Sugars 6g|
|Vitamin C 1mg||5%|
|*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.|
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 countertop drying time, oven-drying time, and a second countertop drying time, plan on beginning this project at least two days in advance.
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 minced fresh ginger
1 1/2 tablespoons crushed red pepper flakes
1 1/2 tablespoons sesame oil
1/8 teaspoon freshly ground white pepper
For the Beef:
3 pounds flank steak, or London broil
Make the Marinade
In a small bowl, whisk together soy sauce, honey, sweet red wine, minced garlic, minced ginger, crushed red pepper, sesame oil, and white pepper.
Pour into a heavy zip-top freezer bag and set aside.
Prepare the Meat
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.
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.
Refrigerate at least 12 hours.
Dry the Beef
Remove the beef from the marinade, shake off any excess liquid, and pat dry with a paper towel.
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.
Let dry overnight on the countertop in a cool room. (Do not refrigerate.)
Heat oven to 250 F. Remove and replace the foil lining under the racks in the baking sheets. Bake jerky for 30 minutes.
Reduce heat to 175 F. Bake an additional 40 minutes until lightly browned but not burnt.
Remove jerky from oven and let it continue to dry on the counter overnight in a cool room.
Pack into airtight zip-top plastic bags or jars for 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 three weeks at room temperature. If you keep it in the refrigerator, it will stay good for four months. And for longer storage, place in the freezer where it will last for eight 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.