Spiced Five-Spice Beef Jerky
Tender beef strips marinated in a savory soy and five-spice blend, then dried and stir-fried for a chewy, aromatic snack.
Story
This homemade beef jerky recipe uses the classic Chinese technique of blanching, caramelizing, and slow-roasting to achieve that perfect chewy texture. The combination of soy sauce, rock sugar, and five-spice powder creates an irresistible umami flavor.
Ingredients
Beef chuck or flank steak
500g
Cooking oil
3 tbsp
Rock sugar or granulated sugar
2 tbsp
Soy sauce
3 tbsp
Five-spice powder
1 tsp
Salt
1 tsp
Dried red chili peppers
3-4
Sichuan peppercorns
1 tsp
Water
500ml
Instructions
1
Prepare the Beef
Blanch the whole piece of beef in boiling water for a few minutes to remove impurities. Drain, let cool slightly, then slice the beef against the grain into strips about the size of your index finger.
2
Caramelize the Sugar
Heat the oil in a wok or deep pan over low heat. Add the sugar and let it melt slowly, stirring until it turns a deep golden brown caramel color.
3
Sear and Season
Add the beef strips to the wok and stir-fry for about 1 minute to coat them in the caramel. Pour in the soy sauce, salt, five-spice powder, dried chilies, and Sichuan peppercorns. Toss everything together well.
4
Braise the Beef
Pour in enough water to just cover the meat. Bring to a boil, then reduce the heat to low. Cover and simmer gently until the liquid has mostly evaporated and the beef is tender.
5
Dry and Fry
Remove the lid and continue cooking over low heat, stirring frequently, to fry the beef until it is dry, dark, and chewy. Remove from heat and let cool completely before serving; the texture will improve as it dries.
