Almond Free Orange-Garlic Beef Jerky
Bright citrus, punchy garlic, and a slow oven transform a humble cut of beef into something genuinely addictive. The marinade leans on fresh orange juice and zest, coconut aminos, ginger, and a touch of turmeric for a flavor profile that's bold, a little tangy, and just barely sweet from a teaspoon of honey. Packaged jerky can be a minefield for anyone avoiding tree nuts, since shared facilities and mystery seasonings are everywhere ā making it at home with a clean, straightforward ingredient list is the obvious fix. Chilling the steak before slicing is a small trick that pays off big, giving you those thin, even strips that dry consistently and develop that satisfying bend-and-crack texture. A long overnight marinade does the heavy lifting, so by the time you're ready to dry the beef, every strip is deeply seasoned all the way through. The low-and-slow oven method is forgiving and hands-off ā just flip once, check the internal temperature, and let the rack do its job. Cool it completely before storing and you've got a high-protein snack ready to grab all week long.
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Learn more āIngredients
6 servings
For the jerky
- 1 Ā½ lb flank steak or top round, trimmed of visible fat
For the marinade
- ā cup fresh orange juice (from about 1 large orange)
- 1 tsp orange zest
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 3 cloves garlic, minced
- 1 tsp fresh ginger, finely grated
- Ā½ tsp ground turmeric
- 1 tsp honey
- 1 tsp fine sea salt
Instructions
- 1
Place the steak in the freezer for 30ā45 minutes, until firm but not frozen solid. This makes it much easier to slice thinly and evenly.
- 2
While the beef chills, whisk together the orange juice, orange zest, coconut aminos, apple cider vinegar, garlic, ginger, turmeric, honey, and salt in a bowl until the salt and honey are fully dissolved.
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