Lupin Free Ginger & Coconut Aminos Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it ā and this version delivers serious depth of flavor through a marinade built on coconut aminos, fresh ginger, garlic, turmeric, and a touch of honey. Coconut aminos stands in beautifully for soy sauce here, bringing that savory, slightly sweet backbone without any of the legume-based ingredients that can sneak into store-bought jerky blends and seasonings. The Ceylon cinnamon and turmeric give each strip a warm, almost aromatic quality that makes this feel far more interesting than your average gas station snack. Chilling the beef before slicing is a small but brilliant trick that makes it much easier to get those clean, even strips ā and slicing against the grain keeps things tender while still giving you that satisfying chew. A long overnight marinade means the flavors go all the way through, not just coating the surface. Low and slow in the oven does the rest, turning humble top round into something genuinely craveable. Make a batch on the weekend and you'll have a protein-packed, portable snack ready to grab all week long.
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Learn more āIngredients
6 servings
For the jerky
- 1 Ā½ lb beef top round or flank steak, trimmed of visible fat
For the marinade
- ā cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- Ā½ tsp ground ceylon cinnamon
- 1 tsp fine sea salt
- 1 tbsp honey
Instructions
- 1
Place the beef in the freezer for 30ā45 minutes, until it is firm but not frozen solid. Using a sharp knife, slice the beef against the grain into strips about 1/8-inch (3mm) thick. For chewier jerky, slice with the grain.
- 2
In a medium bowl, whisk together the coconut aminos, apple cider vinegar, grated ginger, minced garlic, turmeric, Ceylon cinnamon, sea salt, and honey until the honey is fully dissolved.
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