Chinese Beef Jerky
Indulge in the irresistible fusion of bold flavors with this Chinese Beef Jerky recipe, a savory snack that's both aromatic and satisfying. Thin slices of tender beef flank steak are marinated in a mouthwatering blend of soy sauce, hoisin sauce, dark soy sauce, honey, brown sugar, and Chinese five-spice powder, creating the perfect balance of sweet, salty, and umami. Infused with hints of garlic, ginger, and sesame oil, each bite delivers a depth of flavor that’s truly unforgettable. Slowly dried in the oven or a food dehydrator, this jerky achieves the ideal chewy texture while locking in all the delicious spices. Perfect as a protein-packed snack for on-the-go moments, this homemade beef jerky is a must-try for fans of Asian cuisine.
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Recipe Information
Ingredients
- 500 grams Beef flank steak
- 60 milliliters Soy sauce
- 2 tablespoons Hoisin sauce
- 2 teaspoons Dark soy sauce
- 2 tablespoons Honey
- 2 tablespoons Brown sugar
- 1 teaspoon Chinese five-spice powder
- 0.5 teaspoons Ground white pepper
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
Instructions
Cut the beef flank steak into thin strips about 1/4 inch thick, slicing against the grain for tenderness.
In a large mixing bowl, combine soy sauce, hoisin sauce, dark soy sauce, honey, brown sugar, Chinese five-spice powder, ground white pepper, sesame oil, minced garlic, and grated ginger. Mix well to fully incorporate all the flavors.
Add the beef strips to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, for maximum flavor infusion.
Preheat your oven to 140°F (60°C) or set a food dehydrator to the appropriate temperature for beef jerky.
If using an oven, line baking sheets with foil and place wire racks on top. Arrange the marinated beef strips in a single layer on the wire racks, making sure they do not overlap.
Transfer the baking sheets to the oven, leaving the oven door slightly ajar to allow moisture to escape. If using a food dehydrator, arrange the beef strips on the dehydrator trays as per the machine's instructions.
Dry the beef for 3 to 4 hours, flipping the strips halfway through, until they are firm, dry to the touch, and slightly chewy. The exact time may vary depending on thickness and humidity.
Remove the jerky from the oven or dehydrator and let it cool completely. Store in an airtight container at room temperature for up to a week, or refrigerate for longer shelf life.
Nutrition Facts
Calories |
240 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 637 mg | 28% | |
| Total Carbohydrate | 13.6 g | 5% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 11.4 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
