Chinese Beef Jerky Recipe
Chinese Beef Jerky is an one dish who's secret is still a mystery for many. This recipe is going to demystify that for you. It is always prepared with beef as the most essential ingredient. This Chinese Beef Jerky is a perfect Appetizer. I am sure this super delicious Chinese Chinese Beef Jerky is gonna bowl you over with its addictive flavor and texture! When following High Protein diet definitely try this Chinese Beef Jerky recipe. Easy eater, Fussy eater. No problem! Try this recipe for Chinese Beef Jerky and win over all.
Ingredients
3 pounds flank steak or London broil
Marinade
1/2 cup light soy sauce
4 1/2 tablespoons honey
4 1/2 tablespoons dry Sherry
4 large garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
1 1/2 tablespoons sesame oil
1 1/2 tablespoons crushed red pepper
Dash of freshly ground white pepper
Directions
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 2 large baking sheets with foil and set wire racks on top of each.
Arrange meat on racks in single layer.
Bake 30 minutes.
Reduce oven temperature to 200°F, turn meat over and bake 30 minutes.
Reduce heat to 175°F and continue drying meat another 40 minutes (meat should be lightly browned but not burned).
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 shinier appearance.
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 2 large baking sheets with foil and set wire racks on top of each.
Arrange meat on racks in single layer.
Bake 30 minutes.
Reduce oven temperature to 200°F, turn meat over and bake 30 minutes.
Reduce heat to 175°F and continue drying meat another 40 minutes (meat should be lightly browned but not burned).
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 shinier appearance.
