Sesame Free Coconut Aminos Beef Jerky
Homemade beef jerky hits different when you know exactly what went into it — and this version delivers serious depth of flavor without a drop of soy sauce or sesame oil in sight. Coconut aminos stand in as the savory, umami-rich base of the marinade, bringing that satisfying salty-sweet quality that makes jerky so craveable. Garlic, fresh ginger, turmeric, and a splash of apple cider vinegar round things out into something that tastes genuinely complex, not like a compromise. Store-bought jerky is notoriously tricky territory, with sesame oil and sesame-derived ingredients showing up in marinades and seasonings more often than you'd expect. Making it at home with this marinade puts you fully in control. The low-and-slow oven method does all the heavy lifting — just a wire rack, some patience, and a thermometer to confirm the beef hits a safe internal temperature. The result is chewy, deeply savory strips that keep for weeks, making a big batch absolutely worth the effort.
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Learn more →Ingredients
6 servings
For the jerky
- 2 lb flank steak or top round, trimmed of visible fat
For the marinade
- ⅓ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- ½ tsp ground turmeric
- ½ tsp onion powder
- ½ tsp fine sea salt
- ¼ tsp ground ceylon cinnamon (optional)
Instructions
- 1
Place the flank steak in the freezer for 30–45 minutes, until it is firm but not frozen solid — this makes slicing much easier. Using a sharp knife, slice the beef against the grain into strips about 1/8 to 1/4 inch thick. Pat the strips dry with paper towels.
- 2
In a zip-top bag or shallow dish, whisk together the coconut aminos, apple cider vinegar, honey, garlic, ginger, turmeric, onion powder, salt, and Ceylon cinnamon, if using, until combined.
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