Rice Free Ginger & Coconut Aminos Beef Jerky
Chewy, deeply savory, and packed with bold aromatics, this beef jerky is the kind of snack that disappears fast. The marinade layers coconut aminos, fresh ginger, garlic, turmeric, and a touch of Ceylon cinnamon for a flavor profile that feels complex without being complicated ā and a spoonful of honey rounds everything out with just the right amount of sweetness. Coconut aminos stand in beautifully for soy sauce here, keeping the whole recipe completely free of grain-based condiments that can sneak rice derivatives into an otherwise clean snack. Slicing the beef while it's partially frozen makes getting those thin, even strips surprisingly easy, and the long overnight marinade means every piece is flavored all the way through. A low-and-slow oven dry does the rest of the work, giving you jerky that bends without snapping and hits that satisfying chew. Store-bought jerky is notoriously hit-or-miss when it comes to hidden fillers and additives, so making your own means you know exactly what went into every strip. Batch it on a weekend and you'll have a protein-packed, travel-friendly snack ready to go for the whole week ahead.
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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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