Eosinophilic Esophagitis Friendly Lemon-Dill Beef Jerky
Total time12 hr 20 min
Prep time20 min
Cook time4 hr
4.9(20)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the jerky
- 1 ½ lb beef top round or flank steak, trimmed of visible fat
For the marinade
- ¼ cup coconut aminos
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest (from about 1 large lemon)
- 3 tbsp fresh dill, finely chopped
- 2 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tsp fine sea salt
Instructions
- 1
Place the beef 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. For chewier jerky, slice with the grain.
- 2
In a zip-top bag or shallow dish, combine the coconut aminos, lemon juice, lemon zest, fresh dill, garlic, ginger, turmeric, and sea salt. Stir or squeeze to mix well.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!