Sesame Free Ginger & Coconut Aminos Beef Jerky
Homemade beef jerky hits differently when you know exactly what went into it — and this version delivers bold, savory flavor without a drop of soy sauce or sesame oil in sight. Coconut aminos stand in beautifully as the umami backbone, bringing that deep, slightly sweet savoriness that makes jerky so addictive, while fresh ginger and garlic keep every bite lively and aromatic. A touch of honey, Ceylon cinnamon, and turmeric round things out with warmth and just a hint of earthiness that feels genuinely special. Store-bought jerky is notoriously tricky territory, with sesame oil and sesame-based seasonings sneaking into marinades more often than you'd expect — making this from-scratch approach a real relief. The low-and-slow oven method does all the heavy lifting, and the overnight marinade means the flavor goes all the way through each strip. Slicing the beef partially frozen is a small trick that makes a big difference, giving you those clean, even cuts that dry evenly and chew just right. Cool it completely before storing and you've got a protein-packed snack ready to grab all week long.
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Learn more →Ingredients
6 servings
For the jerky
- 1 ½ lb beef top round or flank steak, trimmed of visible fat
For the marinade
- ⅓ cup coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground ceylon cinnamon
- 1 tsp fine sea salt
- 1 tbsp honey
Instructions
- 1
Place the beef in the freezer for 30–45 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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