How To Make Asian Spiced Beef Jerky
Toasted cinnamon, allspice, and coriander give this beef jerky an incredible depth of flavor. It’s brushed with seasonings then baked into a tasty snack.
Serves:
Ingredients
- 1tspcoriander seeds
- 5allspice berries
- ½cinnamon stick
- 2tspred pepper,crushed
- ½cupsoy sauce
- ¼cupgranulated sugar
- ¼cupdark brown sugar,packed
- 2tbspbalsamic vinegar
- 1tbspWorcestershire sauce
- ½tsp.salt
- 3largegarlic cloves
- 2tspfinely grated ginger
- 1tspAsian sesame oil
- 1;lbsirloin steak
Instructions
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In a small skillet, toast the coriander, allspice, and cinnamon stick for about 2 minutes over moderate heat, shaking the pan frequently, until fragrant.
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Transfer to a plate and let cool. Transfer to a spice grinder and grind to a powder.
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Add the crushed red pepper to the skillet and toast over moderate heat, stirring, for 20 seconds. Scrape the red pepper onto a plate to cool.
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In a medium saucepan, combine the soy sauce with the granulated sugar, brown sugar, vinegar, Worcestershire sauce, and salt and cook over low heat, stirring to dissolve the sugars.
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Stir in the ground spices, crushed red pepper, garlic, ginger, and sesame oil. Transfer to a medium bowl and let cool.
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Preheat the oven to 225 degrees F.
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Line 2 large, rimmed baking sheets with foil and set a wire rack in each one.
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Add the meat to the seasoning sauce and toss to coat the slices. Spread the sliced meat on the racks in a single layer.
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Using a pastry brush, dab the meat with some of the solids from the seasoning sauce.
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Bake the meat on the lower and middle racks of the oven for 2 hours, or until dry but slightly pliable; switch the pans halfway through the cooking time.
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Let the beef jerky cool for 20 minutes.
Nutrition
- Calories: 1511.75kcal
- Fat: 71.28g
- Saturated Fat: 27.16g
- Monounsaturated Fat: 29.95g
- Polyunsaturated Fat: 4.98g
- Carbohydrates: 115.52g
- Fiber: 5.04g
- Sugar: 92.58g
- Protein: 102.88g
- Cholesterol: 353.80mg
- Sodium: 7430.91mg
- Calcium: 329.70mg
- Potassium: 2394.72mg
- Iron: 11.26mg
- Vitamin A: 13.36µg
- Vitamin C: 19.17mg
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