Chinese Beef Jerky

prep time:: 0 min

Serving size: 0

ingredients

3 lbs. flank steak -- or london broil
Marinade ----
1/2 C light soy sauce
4 1/2 tbsp honey
4 1/2 tbsp dry sherry
6 lg garlic cloves -- minced
1 1/2 tbsp ginger -- fresh, minced
1 1/2 tbsp sesame oil
1 1/2 tbsp red pepper -- crushed
dash freshly ground white pepper

directions

Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2“ wide and 4” long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temp overnight (do not refrigerate). Preheat oven to 250°. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175° 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 temp overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine.

Source: Henry Westbrook