Oh boy, do I have a treat for you today! I’m about to share one of my absolute favorite snacks that transforms your typical beef jerky into a delicious, Asian-inspired delight—Chinese Beef Jerky! Now, I don’t know about you, but I have a serious soft spot for anything that combines sweet and spicy, and this recipe hits all the right notes.
I first learned to make beef jerky when I was visiting a friend in the mountains. She pulled out a homemade batch, and I was hooked from the first bite! The blend of soy sauce, hoisin, and those spicy red pepper flakes had my taste buds doing a happy dance. So naturally, I had to recreate that magic in my kitchen, and it’s been a game changer for my snacking routine ever since. Plus, it’s a fantastic way to indulge without the guilt—hello, high-protein, low-carb goodness!
What’s in Chinese Beef Jerky?
– Beef flank steak or sirloin: This is your star ingredient. I usually go for flank steak because it has just the right amount of flavor and tenderness. Just make sure to trim any excess fat for the best results!
– Soy sauce: A key component that brings a salty, savory depth to the jerky. Low-sodium soy sauce is a great option if you want to cut back on salt.
– Hoisin sauce: This delightful, sweet, and slightly tangy sauce gives the jerky its unique flavor. Just trust me on this—it’s a must!
– Brown sugar: This adds a wonderful touch of sweetness that caramelizes beautifully while drying.
– Rice vinegar: For a little acidity, which helps balance out the sweetness.
– Sesame oil: This adds a nutty aroma and richness that elevates the whole dish.
– Crushed red pepper flakes: Adjust this according to your spice level preference; I like to amp it up a notch!
– Garlic powder: Because everything’s better with garlic, am I right?
– Ginger powder (or fresh grated ginger): For a warm spiciness that complements the other flavors.
– Black pepper: Just a little bit to round it all out!
– Sesame seeds: These seeds are great for garnishing your jerky if you want that extra crunch and visual appeal!
Is Chinese Beef Jerky Good for You?
Absolutely! Making your own beef jerky at home allows you to control the ingredients, making it a healthier choice than many store-bought options.
– Beef: Packed with protein, iron, and B vitamins, beef is a great fuel source for your body. Just remember to watch your portions since it can be a bit calorie-dense.
– Soy sauce: It’s rich in umami flavor, but if you’re watching your sodium intake, choose low-sodium varieties.
– Brown sugar: While it does add sweetness, using a bit less can help keep the sugar content in check.
Overall, if you enjoy this jerky as an occasional snack rather than a daily staple, you’re golden!
Ingredients List
– 2 pounds beef flank steak (or sirloin)
– 1/2 cup soy sauce
– 1/4 cup hoisin sauce
– 1/4 cup brown sugar
– 2 tablespoons rice vinegar
– 2 tablespoons sesame oil
– 1 tablespoon crushed red pepper flakes (adjust for spiciness)
– 1 tablespoon garlic powder
– 1 tablespoon ginger powder (or 1 tablespoon fresh grated ginger)
– 1 tablespoon black pepper
– 2 tablespoons sesame seeds (for garnish)
*Serves: About 10 servings*
How to Make Chinese Beef Jerky?
1. **Prepare the Beef:** Trim any excess fat from the beef flank steak and slice it into thin strips against the grain, about 1/4 inch thick. Place these lovely strips in a large resealable plastic bag or shallow dish.
2. **Make the Marinade:** In a medium bowl, whisk together the soy sauce, hoisin sauce, brown sugar, rice vinegar, sesame oil, crushed red pepper flakes, garlic powder, ginger powder, and black pepper until the sugar dissolves and those flavors marry!
3. **Marinate the Beef:** Pour that beautiful marinade over the beef in the bag or dish, making sure every piece is coated. Seal it up or cover it, and let it chill in the fridge for at least 4 hours (overnight is even better!).
4. **Dry the Beef:** Preheat your oven to 175°F (80°C). Line a baking sheet with aluminum foil (trust me, you’ll be glad you did!) and place a wire rack on top. Remove the beef from the marinade and let the excess drip off, then arrange those gorgeous strips in a single layer on the rack.
5. **Bake the Jerky:** Slide that baking sheet into the preheated oven and bake for 3-5 hours until the jerky is dry and firm but still has a little chew to it. Start checking around the 3-hour mark!
6. **Garnish and Store:** Once it’s done, let it cool before sprinkling with sesame seeds for that extra flair! Store your aromatic jerky in an airtight container at room temperature for up to a month—or toss it in the fridge for a longer shelf life.
Fun Tips & Variations for Your Chinese Beef Jerky
– Feel free to get creative! You can tweak the marinade by adding a splash of sriracha for extra heat or a tablespoon of honey for more sweetness.
– If you want to make this an even healthier ultimate snack, consider using a leaner cut of beef, like eye of round or top round.
– Think about adding some nuts or dried fruits to your snack options for a delightful trail mix alongside your jerky!
Now, I can’t wait for you to try this out! It’s perfect for road trips, movie nights, or just when you need a protein boost during the day. So, grab your apron, put on some tunes, and let’s make some delicious Chinese Beef Jerky! And once you do, be sure to let me know how it turns out. Happy snacking!
