Chinese Beef Jerky
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INGREDIENTS
- 3 lb Flank steak ; or London Broil
- 1/2 c Soya Sauce, light
- 4 1/2 c Dry sherry
- 6 Garlic ; minced
- 1 1/2 tb Ginger, fresh ; minced
- 1 1/2 tb Red pepper, crushed
- 1 1/2 tb Sesame oil
- 1 ds Pepper
INSTRUCTIONS
Cut meat in half, lengthwise and slice diagonally crosswise into paper thin strips 1 1/2" to 2" wide and 4" long. Transfer to a shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250 degrees. Line two large baking sheets with foil and set wire racks on top of each baking sheet. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175 degrees and continue to dry meat another 40 minutes. Meat should be lightly brown, but not burnt. Let meat contrinue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Posted to MM-Recipes Digest by "John Weber"
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Piece (71g) | ||
| Recipe Makes: 36 | ||
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| Calories: 111 | ||
| Calories from Fat: 30 (27%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 3.3g | 4 % | |
| Saturated Fat 1.2g | 6 % | |
| Monounsaturated Fat 1.3g | ||
| Polyunsanturated Fat 0.4g | ||
| Cholesterol 13.1mg | 4 % | |
| Sodium 126.7mg | 4 % | |
| Potassium 162.7mg | 4 % | |
| Total Carbohydrate 4g | 1 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 3.9g | ||
| Protein 8.2g | 12 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 111
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