Ginger & Coconut Aminos Beef Jerky Trail Mix
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Learn more →Ingredients
6 servings
For the jerky
- 1 ½ lb flank steak or top round, trimmed of visible fat
- ¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, finely grated
- ½ tsp ground turmeric
- ¼ tsp ground ceylon cinnamon
- ½ tsp fine sea salt
For the trail mix
- 1 cup unsweetened dried mango, cut into ½-inch pieces
- ½ cup unsweetened dried cranberries
- ½ cup unsweetened coconut flakes, toasted
- ¼ tsp fine sea salt
Instructions
- 1
Place the steak in the freezer for 30 minutes until firm but not frozen solid — this makes slicing easier. Using a sharp knife, cut the meat against the grain into strips about 1/8-inch thick. Aim for uniform thickness so the strips dry evenly.
- 2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger, grated garlic, turmeric, Ceylon cinnamon, and sea salt until combined. Add the beef strips to a zip-top bag or shallow dish, pour the marinade over, and turn to coat. Seal and refrigerate for at least 8 hours or overnight.
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