Homemade Beef Jerky
Tender, savory beef jerky with a perfect balance of sweet and savory notes. This Chinese-inspired snack is easy to make at home and far surpasses store-bought versions.
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This beef jerky recipe uses a simple marinating technique that transforms economical beef cuts into a delicious, protein-packed snack. The key is slicing the meat against the grain for optimal tenderness.
Ingredients
Beef sirloin or lean chuck
500g (about 1 lb)
Light soy sauce
4 tablespoons
Dark soy sauce
1 tablespoon
Brown sugar
2 tablespoons
Garlic cloves, minced
3 cloves
Fresh ginger, grated
1 teaspoon
Five-spice powder
1/2 teaspoon
Black pepper
1/4 teaspoon
Sesame oil
1 teaspoon
Instructions
1
Prepare the beef
Remove any visible fat from the beef. Slice the meat thinly against the grain, about 3-5mm thick. Slightly thicker slices will have a chewier texture.
2
Marinate the meat
Combine soy sauces, sugar, garlic, ginger, five-spice powder, pepper, and sesame oil in a bowl. Add the beef slices and massage the marinade in. Cover and refrigerate for at least 4 hours, preferably overnight.
3
Dry the beef
Preheat oven to 120°C (250°F). Line a baking sheet with parchment paper. Remove beef from marinade, shaking off excess. Lay slices in a single layer without overlapping. Bake for 2-2.5 hours, flipping halfway, until dried but still slightly pliable.
4
Finish and store
Let the beef cool completely on the baking sheet. The jerky will continue to firm up as it cools. Store in an airtight container at room temperature for up to 2 weeks, or freeze for longer storage.
