Try this Chinese Beef Jerky recipe, or contribute your own.

Still searching for what to cook ?

Name: Chinese Beef Jerky
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 36
Cuisine: Chinese
Ingredients: 1 1/2 tb Red pepper; crushed; 1 1/2 tb Ginger, fresh; minced; 1 1/2 tb Sesame oil; 1 ds Pepper, white; 6 lg Garlic minced; 3 lb Flank steak or London; 4 1/2 tb Honey; 4 1/2 tb Dry sherry; 1/2 c Light soya sauce

Find the most delicious recipes here

INGREDIENTS

1 1/2 tb Red pepper; crushed
1 1/2 tb Ginger, fresh; minced
1 1/2 tb Sesame oil
1 ds Pepper, white
6 lg Garlic ; minced
3 lb Flank steak or London
4 1/2 tb Honey
4 1/2 tb Dry sherry
1/2 c Light soya sauce
MARINADE

Pieces

INSTRUCTIONS

Cut meat in half, lengthwise and slice diagonally crosswise into paper thin strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to 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 F. 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 F and continue drying meat another 40 minutes. Meat should be lightly brown but not burnt. Let meat continue 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. Makes about 36 pieces. From the collection of Jim Vorheis

NOTES

Alert editor

Chinese Beef Jerky

1 1/2 tb Red pepper; crushed
1 1/2 tb Ginger, fresh; minced
1 1/2 tb Sesame oil
1 ds Pepper, white
6 lg Garlic minced
3 lb Flank steak or London
4 1/2 tb Honey
4 1/2 tb Dry sherry
1/2 c Light soya sauce
 MARINADE

Cut meat in half, lengthwise and slice diagonally crosswise into paper thin  strips 1 1/2 to 2 inches wide and 4 inches long. Transfer to 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 F. 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 F and continue drying meat another 40 minutes. Meat  should be lightly brown but not burnt. Let meat continue 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. Makes about 36 pieces.                             From the collection of Jim Vorheis

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Piece (45g)
Recipe Makes: 36 Pieces

Calories: 14
Calories from Fat: 5 (36%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 174.1mg		6 %
Potassium 11mg		0 %
Total Carbohydrate 1.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.6g
Protein 0.4g		1 %
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.

About Our Nutrition Facts

Calories per serving: 14

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!